Combine eggs and beer. Add dry ingredients all at once. Mix smooth and adjust consistency as required. Moisture content of flour may vary so if the batter is heavy, adjust with a small amount of milk. If the batter is too thin, adjust with cornstarch, but never over mix.
Dredge fish lightly in cornstarch, shake off excess, dip fish in batter and immerse into deep fat. Fry at about 375 degrees (f). Done when the batter puffs up and they are a golden brown.
Enjoy...and may all your Walleyes be keepers, but don't keep it unless you want to eat it.....
A Minnesota Shore Lunch standard from Tom Collins of Walker, Minnesota.