Ingredients
- 1-1/2 Pounds Walleye Pike Filets shopping list
- 1/4 Cup cornstarch shopping list
- 3/4 Cup flour ~plus~1/2 Cup cornstarch shopping list
- 1 Tablespoon salt shopping list
- 1 Tablespoon baking powder shopping list
- 1 Cup Sprite shopping list
- 3 Cups peanut oil shopping list
- FOR ginger DIPPING SAUCE: shopping list
- 1/2 Cup soy sauce shopping list
- 2 Tablespoons rice wine vinegar shopping list
- 2 Tablespoons sugar shopping list
- hot pepper sauce to taste shopping list
- 1 Tablespoons Freshly minced gingerroot shopping list
- 2 teaspoons thinly sliced scallions shopping list
- Combine soy sauce,rice wine vinegar,sugar and hot sauce in small bowl.Stir until sugar dissolves.Stir in gingerroot and scallion.Set aside to allow flavors to develop. shopping list
How to make it
- Remove and discard skin from the filet.
- Cut into 1/2x3" strips.
- Coat with 1/4 cup cornstarch.
- Mix flour,1/2 cup cornstarc,salt,and baking powder in a large bowl.
- Whisk in the sprite,until smooth.
- Heat oil to 350 degrees.
- Dip several fish strips at a time into batter,shake off excess batter,leaving light coating.
- Place fish strips in hot oil.
- Fish should rise to surface immediately,if it does not the oil is not hot enough.
- Fry for 2 to 3 minutes or until golden brown.
- Drain on several paper towels that has been placed over brown paper sacks,allow to drain for about 2 to 3 minutes.
- Arrange fried fish strips in bowl lined with absorbent paper.
- Serve with Ginger Dipping Sauce.
- Note: You may use any firm white-fresh fish for the pike.
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