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.