Minnesota Walleye Fingers

Minnesota's original Walleye fingers include long finger sized portions of the fish that have been floured and immersed in a wine batter and deep fried in vegetable oil. Golden and crispy on the outside, moist and tender on the inside. A finger food too, that you can dip in your favorite tartar type sauce, which could be traditional style, or a mayonnaise w/ salsa stirred in, or mayo incorporated w/ pesto, or a stringer full of other concomitant ingredients.

A general rule of thumb is 7 minutes per inch of fish to cook till done. Oil should be 350 to 375 degrees. I generally use unseasoned flour and an unseasoned batter. Most, probably all, of the fish seasoning mixes include an excess of salt for taste and health considerations. The batter is 1 part dry white wine to five parts cold water and 1 teaspoon baking powder per quart of batter. Baking powder makes it airy and crisp. Enough flour to make a batter just thin enough to coat the fish.I do the flour am't by touch and feel, but will do a batch tonight and measure the flour so I can pass it along.

I like unseasoned flour and batter becauseI like the contrast of pure fried fish dipped in a seasoned tartar sauce. Also because of differing salt tolerances of the eaters.