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Ice fishing shanties tend to fill up with two things: fish and beer. (Though sometimes, it’s true, one outweighs the other.) Here’s a way to funnel those two classic ingredients of shanty life into one satisfying and hops-scented meal this winter–strips of walleye fried in beer batter and served with a beer-based dipping sauce. Any firm-fleshed, coldwater fish, such as wall-eye and pike, will work well here. –JONATHAN MILES

  • 1 tablespoon butter

  • • ¼ cup onion, minced

  • • ½ teaspoon red pepper flakes

  • • ½ teaspoon dry mustard

  • • ¼ teaspoon paprika

  • • ¼ cup apple cider vinegar

  • • ½ cup chicken stock

  • • 1 12-ounce bottle beer plus ½ cup beer

  • • 1 tablespoon sugar

  • • 1 teaspoon cornstarch

  • • 1 pound walleye fillets, cut into finger-size segments

  • • ¾ cup flour

  • • Salt and pepper to taste

  • • Oil for frying

  • • Heat the butter over medium-high heat. Add the onion and red pepper flakes. Saute until the onion is translucent and soft, about 6 to 8 minutes. Add ¼ teaspoon of the dry mustard, the paprika, the vinegar, chicken stock, 12 ounces of beer, and salt and pepper to taste. Cook until reduced by two-thirds. Add the sugar and cook for 1 more minute. Using a fork or whisk, mix the cornstarch with a teaspoon of cold water; add it to the sauce and stir until thickened. Set aside.

  • • In a fryer or deep pan, heat the oil to 375 degrees. Combine the flour, salt and pepper, and the remaining ¼ teaspoon of mustard and ½ cup of beer until you have a pancake-like batter. Dip the fish in the batter and fry, in batches, until golden brown, about 2 to 3 minutes. Drain it on paper towels and serve immediately, using the sauce for dipping.

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