Walleye on a Stick

Directions

1. 1
   Whisk the flour, lemon-pepper seasoning, granulated garlic, baking powder and 1/2 teaspoon salt in a bowl.
2. 2
   Whisk in 1 tablespoon vegetable oil, then 1/2 to 3/4 cup ice water to make a smooth batter.
3. 3
   Refrigerate for at least 20 minutes.
4. 4
   Meanwhile, make the tartar sauce: Whisk the mayonnaise, pickle relish, lemon juice, and salt and pepper to taste in a bowl.
5. 5
   Heat 4 to 6 inches of vegetable oil in a deep pot until a deep-fry thermometer registers 375 degrees.
6. 6
   Cut the fish into 8 pieces, about 1 1/2 by 4 1/2 inches.
7. 7
   Thread each piece of fish onto a long wooden skewer.
8. 8
   Season generously with salt and pepper.
9. 9
   Dip the fish into the batter, turning to coat; let the excess drip off.
10. 10
    Carefully place the fish (skewers and all) in the hot oil.
11. 11
    Fry, turning as needed with tongs, until golden and cooked through, about 6 minutes.
12. 12
    Remove and drain on paper towels; season with salt.
13. 13
    Serve with the tartar sauce and lemon wedges.
14. 14
    Photograph by Levi Brown