Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Cut fillets into finger-size strips.

For beer batter: In a large bowl, whisk the 1-1/2 cups flour, paprika, salt and black pepper together until well combined. Whisk in beer to make a thin batter, not much thicker than buttermilk.

In a shallow dish or a 9-inch pie plate, place the 1/2 cup flour. Coat (dredge) fish strips in flour and shake off excess. Dip fish into beer batter; allow excess batter to drip off fish.

Carefully add fish strips, 3 or 4 at a time, into deep hot fat (375 degrees F). Fry about 2 minutes or until golden brown and crisp. Drain on wire racks or on several layers of paper towels. Keep cooked fish warm on a baking sheet in a 300 degree F oven while frying remaining fish.

To serve, cover the bottom of 6 warmed dinner plates with 1/3 cup of the sauce. Sprinkle the red peppers and green onion tops over sauce. Place fish strips on top. Serve immediately. Makes 6 servings.

In a medium saucepan, combine 1 cup sugar and 4 teaspoons cornstarch. Stir in 1-1/4 cups rice wine vinegar, 1 tablespoon fish sauce (nam pla) if you like, 2 teaspoons minced garlic and 2 teaspoons Asian chili sauce with garlic or 1 teaspoon crushed red pepper. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more or until reduced and flavor reaches desired intensity. Remove from heat. Stir in 1/2 of a peeled and seeded mango cut into 1/4-inch pieces (about 1/2 cup). (Other fruits such as fresh peaches, raspberries, wild blueberries or strawberries or a combination of fruits may be substituted for mango.) Serve sauce warm with fried walleye. (Cover and chill any leftovers for up to 2 days.) Makes about 2 cups.