Food Crispy Beer Batter Fried Walleye with Mango Sweet-and-Sour Sauce An Asian-inspired fruit sauce is served with the fried fish in this dinner recipe. By Midwest Living editors Midwest Living editors Midwest Living's experienced editors create best-in-class travel, lifestyle, food, home and garden content you won't find anywhere else. We're loudly, proudly Midwestern, and we're passionate about helping our audience explore and create through award-winning storytelling. Midwest Living's Editorial Guidelines Published on August 30, 2011 Print Share Prep Time: 30 mins Cook Time: 2 mins Total Time: 32 mins Servings: 6 Jump to Nutrition Facts Ingredients 1 ½ - 2 pounds fresh or frozen boneless, skinless walleye, lake trout, tilapia or sole fillets, 1/2 to 3/4 inch thick 1 ½ cups all-purpose flour 3 tablespoons paprika 1 tablespoon kosher salt or 2 teaspoons salt 1 tablespoon ground black pepper 2 cups beer ½ cup all-purpose flour Shortening or cooking oil for deep-fat frying Mango Sweet-and-Sour Sauce (see recipe) ½ medium red, green and/or yellow sweet pepper, finely chopped 4 green onions (green tops only), cut into thin diagonal slices Directions Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Cut fillets into finger-size strips. For beer batter: In a large bowl, whisk the 1-1/2 cups flour, paprika, salt and black pepper together until well combined. Whisk in beer to make a thin batter, not much thicker than buttermilk. In a shallow dish or a 9-inch pie plate, place the 1/2 cup flour. Coat (dredge) fish strips in flour and shake off excess. Dip fish into beer batter; allow excess batter to drip off fish. Carefully add fish strips, 3 or 4 at a time, into deep hot fat (375 degrees F). Fry about 2 minutes or until golden brown and crisp. Drain on wire racks or on several layers of paper towels. Keep cooked fish warm on a baking sheet in a 300 degree F oven while frying remaining fish. To serve, cover the bottom of 6 warmed dinner plates with 1/3 cup of the sauce. Sprinkle the red peppers and green onion tops over sauce. Place fish strips on top. Serve immediately. Makes 6 servings. Mango Sweet-and-Sour Sauce In a medium saucepan, combine 1 cup sugar and 4 teaspoons cornstarch. Stir in 1 1/4 cups rice wine vinegar, 1 tablespoon fish sauce (nam pla) (if you like), 2 teaspoons minced garlic, and 2 teaspoons Asian chili sauce with garlic or 1 teaspoon crushed red pepper. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more or until reduced and flavor reaches desired intensity. Remove from heat. Stir in 1/2 cup finely chopped mango. (Other fruits such as fresh peaches, raspberries, wild blueberries or strawberries or a combination of fruits may be substituted for mango.) Serve sauce warm with fried walleye. (Cover and chill any leftovers up to 2 days.) Makes about 2 cups. Print Nutrition Facts (per serving) 638 Calories 19g Fat 80g Carbs 27g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 638 % Daily Value * Total Fat 19g 24% Saturated Fat 5g 25% Cholesterol 98mg 33% Sodium 1055mg 46% Total Carbohydrate 80g 29% Protein 27g Vitamin C 28mg 142% Calcium 162mg 12% Iron 5mg 28%