Crispy Pickerel Fish & Chips
Founders
4
20 minutes
20 minutes
Canadian
There is something wonderfully uncomplicated about good fish and chips: fresh fish, a crisp golden batter, hot chips and something tangy for dipping.
For this Canadian take on a pub classic, we use pickerel, also known as walleye. Its mild, slightly sweet flavour and tender white flesh make it especially well suited to frying. A simple batter of cold lager, flour and baking powder makes a light, bubbly crust without overwhelming the fish.
Serve with malt vinegar, lemon and your favourite tartar sauce for a proper fish-and-chips supper.
If you prefer to avoid frying, see our Oven-Baked Pickerel & Chips recipe.
Ingredients
For the fish
- 4 pickerel (walleye) fillets, about 150–175 g (5–6 oz) each
- ½ cup (about 60 g) all-purpose flour, for dredging
- ½ tsp salt, plus more for finishing
- Freshly ground black pepper, optional
For the beer batter
- 1 cup (about 125 g) all-purpose flour
- 1 tsp baking powder
- 1 tsp salt
- 1 cup (250 mL) very cold lager or pale ale
For frying and serving
- Neutral frying oil, such as canola or peanut oil
- Hot chips, lemon wedges, malt vinegar and tartar sauce
Directions
Prepare the pickerel
Pat the fillets thoroughly dry with paper towels. Season lightly with the ½ tsp salt and, if desired, black pepper.
Put the ½ cup flour in a shallow dish. Dredge each fillet on all sides, shake off the excess and set aside.
Make the beer batter
Whisk together the flour, baking powder and salt in a large bowl. Gradually pour in the very cold beer, whisking just until combined. A few small lumps are fine; do not overmix.
The batter should coat the fish but still flow easily from a spoon, roughly like heavy cream. Keep it cold while the oil heats.
Fry the fish
In a heavy, deep-sided pot or Dutch oven, add enough oil for the fish to float without touching the bottom, leaving plenty of room at the top of the pot. Heat to 350–365°F (175–185°C). Without a thermometer, a drop of batter should bubble vigorously and rise without darkening almost instantly.
Dip one floured fillet at a time into the batter, turning to coat. Let the excess drip back into the bowl, then carefully lower the fish into the oil.
Fry for about 4–5 minutes, turning once if needed, until deeply golden and crisp and the fish is cooked through. Work in batches without crowding the pot, allowing the oil to return to temperature between batches.
Transfer to a wire rack set over a baking sheet and season immediately with a light sprinkle of salt. Serve hot.