Few anglers can turn down a good fish fry.

Mastering the perfect beer batter takes time and practice. Maybe you think you had it, then your diet restrictions change.

The St. Paul brewery Burning Brothers, whose co-founder suffers from gluten allergies, knows firsthand the woes of being unable to consume anything containing wheat, rye or barley.

Paired with masa flour, this particular recipe — which employs Mexican spices and local finely tuned gluten-free beer — offers a great alternative for beer-batter fish-fry without sacrificing taste.

Gluten-free beer-battered walleye:

1 cup Maseca instant corn masa flour

12 ounces Burning Brothers Brewing Parched Lime Shandy

1 teaspoon salt

1 teaspoon pepper

1 teaspoon onion powder

1 tablespoon garlic powder

1 tablespoon chile powder

Fish:

Vegetable, canola or peanut oil

16 ounces walleye

Garnish:

Cotija cheese (Mexican parmesan)

Freshly chopped cilantro

Salsa

To make batter: In large mixing bowl, combine masa, beer, salt, pepper, onion powder, garlic powder and chile powder. Stir thoroughly. (Note: Add more beer as necessary for right consistency, which should be slightly thinner than pancake batter.)

To fry fish: In deep saute pan, heat ½ inch oil to 350 to 380 degrees. Cut fish fillets diagonally into loaf-size pieces. Dip fish into batter. Place 2 pieces at a time in pan. Fry for 2 to 3 minutes or until golden brown textures start to creep up sides of loaf. Flip. Fry for 2 to 3 minutes. Place fish on napkin-covered plate.

To serve: Garnish fish with cheese and cilantro. Serve with salsa.

Tips to perfecting beer-battered fish:

Make sure fish is completely thawed and dry.

Butterfly lunker fillets so they cook thoroughly when frying.

Cut fish fillets diagonally for best loaf-size pieces.

Use only ½ inch oil for frying.

Heat vegetable, canola or peanut oil to 350 to 380 degrees.

Remember ratios: Use about 1 cup flour to 1 (12-ounce) can or bottle of beer.

Base ratios should easily accommodate 1 pound of filleted fish.

Add spices, especially salt, 1 teaspoon at a time. Fry a glob of batter for taste test.

To keep your fingers clean, use toothpicks or bamboo skewers to dip fish in batter.

Wait to flip fish until golden-brown textures start to creep up sides of loaf.

Aim for more brown than gold color covering on final product.

Before serving, place fried fish on napkin-covered plate to soak up grease.

MORE RECIPES

White flesh, freshwater fish — flaky and delicious — are often very applicable in many types of cuisine. Spices and method make the dish, so consider these variations and apply to walleye or pike this fishing season:

Walleye cakes

Crappie tacos with mango salsa

Fried walleye po-boy sandwich

Cajun-spiced black bean and crappie burger

Irish curry walleye