Walleye Tacos
From the Land of 10,000 Lakes comes Minnesota's most prized fish. Flaky walleye is coated in a light beer batter and fried until golden, creating the ultimate lake-to-taco experience. Paired with creamy coleslaw and tartar sauce, it's a Minnesota fish fry in your hands.
Equipment Needed
Instructions
Prep the walleye: Cut walleye fillets into strips about 1 inch wide and 3-4 inches long. Pat completely dry with paper towels. Season lightly with salt.
Make the tartar sauce: Stir together mayonnaise, pickle relish, lemon juice, and fresh dill. Refrigerate until ready to serve.
Mix the batter: In a large bowl, whisk together flour, cornstarch, baking powder, salt, and pepper. Add cold beer and whisk until just combined. Some lumps are okay. The batter should be thick but pourable.
Heat the oil: Pour 3 inches of vegetable oil into a deep fryer or Dutch oven. Heat to 375 degrees F. Use a thermometer to monitor temperature.
Batter and fry: Dip walleye pieces in batter, letting excess drip off. Carefully lower into hot oil. Fry for 3-4 minutes until golden brown and cooked through. Don't overcrowd the fryer.
Drain and season: Transfer fried walleye to a wire rack. Season immediately with a pinch of salt while still hot. Keep warm while frying remaining batches.
Warm the tortillas: Heat flour tortillas on a dry comal or in a skillet over medium heat for 30 seconds per side. Keep warm wrapped in a towel.
Assemble the tacos: Place a bed of creamy coleslaw on each warm tortilla. Top with crispy walleye pieces and drizzle generously with tartar sauce. Serve with lemon wedges.
Serve immediately: Squeeze fresh lemon over each taco and enjoy! These are best eaten right away while the walleye is hot and crispy.
💡 Pro Tips & Variations
- Walleye is special: Walleye has a delicate, sweet flavor that's prized throughout the Upper Midwest. It's Minnesota's state fish for good reason.
- Fresh is best: If you're lucky enough to catch your own walleye (or know someone who does), use it fresh. The difference is remarkable.
- Keep the beer cold: Cold beer creates a lighter, crispier batter. Some cooks even add ice cubes to the batter to keep it cold.
- Don't overcook: Walleye cooks quickly. Overcooking makes it dry and loses that delicate flaky texture.
- Friday fish fry tradition: In Minnesota and Wisconsin, Friday fish fry is a sacred tradition. These tacos honor that heritage.
- Substitute options: If you can't find walleye, perch or cod make decent substitutes, though nothing quite matches walleye's unique flavor.