Entree: Canada – Manitoba – Manitoba Fish Fry

Serving Size: 4

Approximate Time

Prep 45 min

Cook 22 min

Additional 10 min

Total 1 hr 10 min

Ingredients

- 4 pickerel (walleye) fillets, approx. 6–8 oz (170–225 g) each, total about 2 lb (900 g)
- 1 1/2 tsp (8 g) kosher salt, divided
- 1 tsp (2 g) black pepper, divided
- 1 cup (125 g) all-purpose flour, plus 1/2 cup (60 g) for dredging
- 1/2 cup (60 g) yellow cornmeal
- 1 tsp (4 g) baking powder
- 1 tsp (2 g) smoked paprika
- 1 large egg
- 1 cup (240 ml) cold beer (lager or ale) or cold sparkling water
- 1/4 cup (60 ml) milk (optional, for slightly thinner batter)
- 6 cups (1.4 L) neutral oil for frying (vegetable or canola)
- 2 lb (900 g) russet potatoes, scrubbed and cut into 1/4-inch (6 mm) fries
- 1 tbsp (15 ml) white vinegar (for potato soak)
- 1 lemon, cut into wedges
- 2 tbsp (30 g) chopped fresh parsley, for garnish

Tartar sauce:
- 1/2 cup (120 ml) mayonnaise
- 2 tbsp (30 g) dill pickle relish or finely chopped dill pickles
- 1 tbsp (15 ml) capers, chopped (optional)
- 1 tbsp (15 ml) lemon juice
- 1 tsp (5 g) Dijon mustard
- 1 tbsp (15 g) chopped fresh parsley or dill
- Salt and pepper to taste

Coleslaw:
- 4 cups (340 g) shredded green cabbage
- 1 cup (110 g) shredded carrot
- 1/3 cup (80 ml) mayonnaise
- 2 tbsp (30 ml) apple cider vinegar
- 1 tbsp (15 ml) sugar or maple syrup
- 1/2 tsp (3 g) salt
- 1/4 tsp (1 g) black pepper

Instructions

Short Description:
A classic Prairie main-course: locally caught pickerel (walleye) fillets in a crisp beer-cornmeal batter, served with hand-cut fries, creamy tartar sauce, and a bright coleslaw for balance.

Regional Notes:
This Manitoba version highlights locally sourced pickerel (walleye) and the simple fish-and-fries format popular across the province. The batter leans on cornmeal for extra crunch — a regional touch — and it is traditionally served with tartar sauce and a vinegar-based coleslaw that complements the fried fish.

1. Make the coleslaw: In a bowl whisk mayonnaise, apple cider vinegar, sugar (or maple syrup), salt, and pepper. Toss with shredded cabbage and carrot. Cover and chill while you finish the meal.
2. Prep potatoes: Place cut fries in a large bowl of cold water with 1 tbsp (15 ml) white vinegar. Soak 20–30 minutes to remove starch, then drain and pat completely dry with towels.
3. Heat oil: In a heavy Dutch oven or deep fryer, add oil to a depth of about 3–4 inches (7–10 cm). Heat to 325°F (163°C) for the first fry of the potatoes.
4. Par-fry potatoes: Working in batches, fry the dried potatoes at 325°F (163°C) for 4–5 minutes until softened but not browned. Remove to a wire rack or paper towel-lined sheet. When all batches are done, increase oil temperature to 375°F (190°C).
5. Make batter: In a bowl combine 1 cup (125 g) flour, cornmeal, baking powder, smoked paprika, 1 tsp (4 g) salt, and 1/2 tsp (1 g) pepper. In a separate bowl whisk the egg, beer (or sparkling water), and milk (if using). Fold wet into dry until just combined; batter should be thick enough to coat a spoon. Let rest 5–10 minutes.
6. Season and dredge fish: Pat fillets dry and season both sides with remaining 1/2 tsp (3 g) salt and 1/2 tsp (1 g) pepper. Lightly dredge each fillet in the remaining 1/2 cup (60 g) flour, shaking off excess, then dip into the batter to fully coat.
7. Fry fish: Fry battered fillets in the oil at 375°F (190°C) in batches, 3–5 minutes per side depending on thickness, until deep golden and internal temperature reaches 145°F (63°C). Transfer to a rack to drain briefly.
8. Finish fries: When all fish is cooked, fry the par-cooked potatoes at 375°F (190°C) for 2–3 minutes or until golden and crisp. Drain on a rack or paper towels and season with a little salt.
9. Make tartar sauce: While items are frying, mix mayonnaise, pickle relish, capers (if using), lemon juice, Dijon mustard, and chopped parsley. Season with salt and pepper to taste.
10. Plate and serve: Arrange a fillet per plate with a generous portion of fries, a scoop of coleslaw, a dollop of tartar sauce, lemon wedges, and a sprinkle of chopped parsley. Serve immediately.