Beer Battered Red Lake Walleye (Viking River)

1 T (14 g) butter

¼ C (40 g) onion, minced

½ tsp (1¼ g) red pepper flakes

¼ tsp (½ g) dry mustard

¼ tsp (½ g) paprika

¼ C (60 ml) apple cider vinegar

½ C (118¼ ml) chicken stock

1 12-oz (355-ml) bottle beer

Salt and pepper to taste

1 T (12 g) sugar

1 tsp (2½ g) cornstarch

Oil for frying

¾ C (96 g) flour

Salt and pepper to taste

¼ tsp (½ g) dry mustard

½ C (118¼ ml) beer

1 lb (½ kg) walleye fillets, cut into finger-size segments

Heat butter over medium high; add onion and red pepper flakes. Sauté until onion is translucent and soft, 6 to 8 minutes. Add dry mustard, paprika, vinegar, chicken stock, beer, and salt and pepper to taste. Cook until reduced by two-thirds. Add sugar and cook for 1 more minute. Using a fork or whisk, mix cornstarch with 1 tsp cold water, add to sauce, stir until thickened; set aside.

In a fryer or deep pan, heat oil to 375°F (190°C). Combine flour, salt and pepper, dry mustard, and beer until you have a pancake-like batter. Dip fish in batter and cook in batches until golden brown, 2 to 3 minutes; drain on paper towels.

Serve immediately, using the sauce for dipping.