Instructions

In a large mixing bowl, combine the walleye with soy sauce, sesame seeds, minced scallion, salt, pepper and oil. Set aside.

In another mixing bowl, combine the flour, baking powder, salt and 1/3 cup of the cornstarch. Whisk in the beer right before frying. The colder and fresher the batter, the better. Place the remaining cornstarch in another shallow bowl.

Place a large dutch oven over medium-high heat. Add the frying oil and heat to 375 degrees F.

Roll each piece of walleye in the plain cornstarch, then in the batter, and fry until crispy, about 4 minutes total. Drain on a wire rack set over a sheet tray.

If you want it spicy, dust pieces with a mixture of ground Szechuan peppercorns and cumin seed as they come out of the fryer. Serve with the lemon sauce, charred greens and jasmine rice.

Lemon Sauce

• 1 tablespoon vegetable oil
• 1 tablespoon grated ginger
• 1 tablespoon grated garlic
• 2 teaspoon chicken bouillon
• 1/2 cup chicken broth
• 1 tablespoon soy sauce
• 1/4 cup sugar
• Juice and zest of 1 lemon
• 2 tablespoons cornstarch
• 1/4 cup water

In a small pot set over medium-low heat, add the oil and cook the garlic and ginger for a minute. Combine bouillon and broth, whisking to dissolve. Add to the pot with the garlic and ginger, along with the soy sauce, sugar, lemon juice and zest. Bring to a simmer. Whisk together the cornstarch and water until dissolved. Thicken the sauce by slowly pouring in the corn starch slurry. You won’t need all of it. When thick enough, adjust seasonings and serve.

Charred Mustard Greens

• 4 bunches Chinese mustard greens
• Vegetable oil
• 1-2 tablespoons oyster sauce

Brush the greens with oil, season with salt and place over direct heat, hot red coals. Toss until charred on the outside, but still crisp and tender, about 8 minutes. Drizzle with real oyster sauce and serve with the walleye.