walleye finger recipe
had some walleye fingers at the cherokee tavern. anyone know what the batter is made of or a good recipe for a very light batter?
I don't know what they do for their batter, but I've experimented for a long time, and I've discovered that using half white rice flour and half regular unbleached makes batter light and crisp. I put in pinches of cayenne and dry mustard, along with salt a baking powder (non-aluminum), then stir in enough water for a thinnish batter - think thinner than pancake batter. Be sure to dredge your food in flour and shake it off before dippingit in the batter so that the batter will adhere. Be sure your oil is hot enough; I throw in a popcorn kernal or two and when it pops, your oil is closer to the right temp than if you guess. White rice flour can be found at co-ops, Whole Foods, and sometimes in the health food aisles at Cub, etc. Bob's Red Mill offers it.