The Ultimate Wisconsin Beer-Battered Walleye Sandwich

Prep time: 15 minutes | Cook time: 15 minutes | Yields: 4 sandwiches

Ingredients

For the Walleye & Batter:

• 4 fresh walleye fillets (about 4–6 oz each), checked for pin bones

• 1 cup all-purpose flour (plus an extra ½ cup for dredging)

• 1 tsp baking powder

• 1 tsp smoked paprika

• 1 tsp garlic powder

• 1 tsp salt & ½ tsp black pepper

• 1 cup cold Wisconsin beer (a lager, pilsner, or amber ale works best)

• Neutral oil for frying (canola, vegetable, or peanut oil)

For the Wisconsin Beer Cheese Sauce:

• 2 tbsp unsalted butter

• 2 tbsp all-purpose flour

• ½ cup of the same Wisconsin beer

• ½ cup whole milk or half-and-half

• 1 ½ cups freshly grated sharp Wisconsin Cheddar cheese

• 1 tsp Dijon mustard

• Pinch of cayenne pepper

For the "Butter Burger" Assembly:

• 4 brioche or classic hamburger buns

• 4 tbsp unsalted butter, softened

• 1 cup prepared creamy coleslaw (to add a crispy, acidic crunch that cuts through the richness)

Instructions

1. Whip Up the Beer Cheese Sauce

• Melt 2 tablespoons of butter in a small saucepan over medium heat.

• Whisk in the flour and cook for 1 minute until it forms a light paste.

• Gradually pour in the beer and milk, whisking constantly to prevent lumps. Simmer for 2–3 minutes until the mixture thickens.

• Remove from heat and stir in the cheddar cheese, Dijon mustard, and cayenne. Stir until the cheese is completely melted and smooth. Cover and set aside to keep warm.

2. Prep the "Butter Burger" Buns

• Generously spread the softened butter over the cut sides of all the buns.

• Place them butter-side down in a large skillet over medium-high heat until they are deeply toasted and crispy at the edges. Set aside.

3. Batter the Walleye

• In a large, deep skillet or Dutch oven, heat about 1.5 inches of oil to 375°F (190°C).

• In a wide bowl, whisk together the 1 cup flour, baking powder, paprika, garlic powder, salt, and pepper.

• Pour in the cold beer and whisk gently until just combined (a few lumps are completely fine; do not overmix or the batter will become dense).

• Place the extra ½ cup of flour on a separate plate. Pat the walleye fillets dry with a paper towel.

4. Fry the Fish

• Dredge each walleye fillet lightly in the dry flour, shaking off the excess.

• Dip the floured fillet into the beer batter, letting the excess drip off for a second, and carefully lower it away from you into the hot oil.

• Fry for 3 to 4 minutes per side, or until the batter is a deep golden brown and the fish is flaky and cooked through.

• Remove the fillets and let them drain on a wire cooling rack or a paper towel-lined plate. Season immediately with a tiny pinch of salt.

5. Assemble the Sandwiches

• Place a heap of coleslaw on the bottom half of each butter-toasted bun.

• Lay the crispy, hot beer-battered walleye directly on top of the slaw.

• Generously ladle the warm sharp cheddar beer cheese sauce over the fish.

• Cap it with the toasted top bun and serve immediately!

Serving Tip: Pair this sandwich with a side of crispy french fries or a small bowl of fresh, squeaky cheese curds and a Brandy Old Fashioned to complete the ultimate Wisconsin dining experience.