Best Fried Walleye

This is the recipe we’ve been using for 25 years. It’s light and clean-tasting because there’s no sense in masking the naturally delicious flavor of such an awesome Canadian delicacy! No tartar sauce needed!

INGREDIENTS

4 walleye fillets

2 eggs, beaten

1/2 cup all-purpose flour

1/2 teaspoon garlic powder

1 pinch salt (optional)

1/2 teaspoon ground black pepper

2 cups crushed saltine crackers

Vegetable oil for frying

1 lemon, cut into wedges

DIRECTIONS

Check the fillets to ensure all bones and skin have been removed. Cut the fillets into manageable pieces, if necessary.

Place the beaten eggs a bowl and set aside. Combine the flour, garlic powder, salt, and pepper in another bowl. Pour the cracker crumbs into a third bowl.

Heat the oil in a deep-fryer or large cast-iron skillet over medium-high heat to 375 degrees F (190 degrees C).

Dip the fillets into the flour mixture, then the eggs, and then the cracker crumbs and set fillets aside on a plate.

Test the oil: it will crackle and pop when a cracker crumb is dropped into it. Carefully lower 2 fillets into the hot oil.

Cook until browned, about 3 minutes per side, using tongs to turn the fillets.

Transfer to a paper towel-lined plate and repeat with remaining fillets. Serve with fresh lemon wedges.
PREP 30 minutes
COOK 15 minutes
READY IN 45 minutes

FOOTNOTES

To crush the saltines, place the crackers in a re-sealable gallon-size plastic freezer bag and roll with a rolling pin (or whatever you’ve got) until they are a fine “bread crumb” consistency.

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Best Fried Walleye

This is the recipe we’ve been using for over 40 years. It’s light and clean-tasting because there’s no sense in masking the naturally delicious flavor of such an awesome Canadian delicacy! No tartar sauce needed!

INGREDIENTS

4 walleye fillets

2 eggs, beaten

1/2 cup all-purpose flour

1/2 teaspoon garlic powder

1 pinch salt (optional)

1/2 teaspoon ground black pepper

2 cups crushed saltine crackers

Vegetable oil for frying

1 lemon, cut into wedges

DIRECTIONS

Check the fillets to ensure all bones and skin have been removed. Cut the fillets into manageable pieces, if necessary.

Place the beaten eggs a bowl and set aside. Combine the flour, garlic powder, salt, and pepper in another bowl. Pour the cracker crumbs into a third bowl.

Heat the oil in a deep-fryer or large cast-iron skillet over medium-high heat to 375 degrees F (190 degrees C).

Dip the fillets into the flour mixture, then the eggs, and then the cracker crumbs and set fillets aside on a plate.

Test the oil: it will crackle and pop when a cracker crumb is dropped into it. Carefully lower 2 fillets into the hot oil.

Cook until browned, about 3 minutes per side, using tongs to turn the fillets.

Transfer to a paper towel-lined plate and repeat with remaining fillets. Serve with fresh lemon wedges.
PREP 30 minutes
COOK 15 minutes
READY IN 45 minutes

FOOTNOTES

To crush the saltines, place the crackers in a re-sealable gallon-size plastic freezer bag and roll with a rolling pin (or whatever you’ve got) until they are a fine “bread crumb” consistency.

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Best Fried Walleye

This is the recipe we’ve been using for 25 years. It’s light and clean-tasting because there’s no sense in masking the naturally delicious flavor of such an awesome Canadian delicacy! No tartar sauce needed!

INGREDIENTS

4 walleye fillets

2 eggs, beaten

1/2 cup all-purpose flour

1/2 teaspoon garlic powder

1 pinch salt (optional)

1/2 teaspoon ground black pepper

2 cups crushed saltine crackers

Vegetable oil for frying

1 lemon, cut into wedges

DIRECTIONS

Check the fillets to ensure all bones and skin have been removed. Cut the fillets into manageable pieces, if necessary.

Place the beaten eggs a bowl and set aside. Combine the flour, garlic powder, salt, and pepper in another bowl. Pour the cracker crumbs into a third bowl.

Heat the oil in a deep-fryer or large cast-iron skillet over medium-high heat to 375 degrees F (190 degrees C).

Dip the fillets into the flour mixture, then the eggs, and then the cracker crumbs and set fillets aside on a plate.

Test the oil: it will crackle and pop when a cracker crumb is dropped into it. Carefully lower 2 fillets into the hot oil.

Cook until browned, about 3 minutes per side, using tongs to turn the fillets.

Transfer to a paper towel-lined plate and repeat with remaining fillets. Serve with fresh lemon wedges.
PREP 30 minutes
COOK 15 minutes
READY IN 45 minutes

FOOTNOTES

To crush the saltines, place the crackers in a re-sealable gallon-size plastic freezer bag and roll with a rolling pin (or whatever you’ve got) until they are a fine “bread crumb” consistency.

Follow our HUNTING BLOG

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Crispy Baked Walleye

Crispy breaded fish without frying! Those that only likes deep-fried fish will definitely this recipe.   Feel free to use your favorite seasonings.   You can also use tilapia or other white fish fillets

Ingredients   – 4 servings

2 eggs

1 tablespoon water

1/3 cup dry bread crumbs

1/3 cup instant mashed potato flakes

Directions

1. Preheat an oven to 450 degrees F (230 degrees C). Grease a baking sheet.
2. Beat the eggs and water together in a bowl until smooth; set aside.
   Combine the bread crumbs, potato flakes, and Parmesan cheese in a separate
   bowl with the seasoned salt until evenly mixed. Dip the walleye fillets into the
   beaten egg, then press into the bread crumb mixture.
3. Place onto the prepared baking sheet.
4. Bake in the preheated oven until the fish is opaque in the center and flakes
   easily with a fork, 15 to 20 minutes.

ENJOY!

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Best Fried Walleye

This is the recipe we’ve been using for 25 years. It’s light and clean-tasting because there’s no sense in masking the naturally delicious flavor of such an awesome Canadian delicacy! No tartar sauce needed!

INGREDIENTS

4 walleye fillets

2 eggs, beaten

1/2 cup all-purpose flour

1/2 teaspoon garlic powder

1 pinch salt (optional)

1/2 teaspoon ground black pepper

2 cups crushed saltine crackers

Vegetable oil for frying

1 lemon, cut into wedges

DIRECTIONS

Check the fillets to ensure all bones and skin have been removed. Cut the fillets into manageable pieces, if necessary.

Place the beaten eggs a bowl and set aside. Combine the flour, garlic powder, salt, and pepper in another bowl. Pour the cracker crumbs into a third bowl.

Heat the oil in a deep-fryer or large cast-iron skillet over medium-high heat to 375 degrees F (190 degrees C).

Dip the fillets into the flour mixture, then the eggs, and then the cracker crumbs and set fillets aside on a plate.

Test the oil: it will crackle and pop when a cracker crumb is dropped into it. Carefully lower 2 fillets into the hot oil.

Cook until browned, about 3 minutes per side, using tongs to turn the fillets.

Transfer to a paper towel-lined plate and repeat with remaining fillets. Serve with fresh lemon wedges.
PREP 30 minutes
COOK 15 minutes
READY IN 45 minutes

FOOTNOTES

To crush the saltines, place the crackers in a re-sealable gallon-size plastic freezer bag and roll with a rolling pin (or whatever you’ve got) until they are a fine “bread crumb” consistency.

Follow our HUNTING BLOG

WEB   RATES     FISH    HUNT    CABINS    PHOTOS
TESTIMONIALS    BROCHURE    HUNT BOOKLET

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Δ

 

Crispy Baked Walleye

Crispy breaded fish without frying! Those that only likes deep-fried fish will definitely this recipe.   Feel free to use your favorite seasonings.   You can also use tilapia or other white fish fillets

Ingredients   – 4 servings

2 eggs

1 tablespoon water

1/3 cup dry bread crumbs

1/3 cup instant mashed potato flakes

Directions

1. Preheat an oven to 450 degrees F (230 degrees C). Grease a baking sheet.
2. Beat the eggs and water together in a bowl until smooth; set aside.
   Combine the bread crumbs, potato flakes, and Parmesan cheese in a separate
   bowl with the seasoned salt until evenly mixed. Dip the walleye fillets into the
   beaten egg, then press into the bread crumb mixture.
3. Place onto the prepared baking sheet.
4. Bake in the preheated oven until the fish is opaque in the center and flakes
   easily with a fork, 15 to 20 minutes.

ENJOY!

Follow our HUNTING BLOG

WEB   RATES     FISH    HUNT    CABINS    PHOTOS
TESTIMONIALS    BROCHURE    HUNT BOOKLET

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Δ

 

Best Fried Walleye

This is the recipe we’ve been using for 25 years. It’s light and clean-tasting because there’s no sense in masking the naturally delicious flavor of such an awesome Canadian delicacy! No tartar sauce needed!

INGREDIENTS

4 walleye fillets

2 eggs, beaten

1/2 cup all-purpose flour

1/2 teaspoon garlic powder

1 pinch salt (optional)

1/2 teaspoon ground black pepper

2 cups crushed saltine crackers

Vegetable oil for frying

1 lemon, cut into wedges

DIRECTIONS

Check the fillets to ensure all bones and skin have been removed. Cut the fillets into manageable pieces, if necessary.

Place the beaten eggs a bowl and set aside. Combine the flour, garlic powder, salt, and pepper in another bowl. Pour the cracker crumbs into a third bowl.

Heat the oil in a deep-fryer or large cast-iron skillet over medium-high heat to 375 degrees F (190 degrees C).

Dip the fillets into the flour mixture, then the eggs, and then the cracker crumbs and set fillets aside on a plate.

Test the oil: it will crackle and pop when a cracker crumb is dropped into it. Carefully lower 2 fillets into the hot oil.

Cook until browned, about 3 minutes per side, using tongs to turn the fillets.

Transfer to a paper towel-lined plate and repeat with remaining fillets. Serve with fresh lemon wedges.
PREP 30 minutes
COOK 15 minutes
READY IN 45 minutes

FOOTNOTES

To crush the saltines, place the crackers in a re-sealable gallon-size plastic freezer bag and roll with a rolling pin (or whatever you’ve got) until they are a fine “bread crumb” consistency.

Follow our HUNTING BLOG

WEB   RATES     FISH    HUNT    CABINS    PHOTOS
TESTIMONIALS    BROCHURE    HUNT BOOKLET

Subscribe to Blog via Email

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Email Address:

Subscribe

Name(required)

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Email Me....

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Submit

Δ

 

Crispy Baked Walleye

Crispy breaded fish without frying! Those that only likes deep-fried fish will definitely this recipe.   Feel free to use your favorite seasonings.   You can also use tilapia or other white fish fillets

Ingredients   – 4 servings

2 eggs

1 tablespoon water

1/3 cup dry bread crumbs

1/3 cup instant mashed potato flakes

Directions

1. Preheat an oven to 450 degrees F (230 degrees C). Grease a baking sheet.
2. Beat the eggs and water together in a bowl until smooth; set aside.
   Combine the bread crumbs, potato flakes, and Parmesan cheese in a separate
   bowl with the seasoned salt until evenly mixed. Dip the walleye fillets into the
   beaten egg, then press into the bread crumb mixture.
3. Place onto the prepared baking sheet.
4. Bake in the preheated oven until the fish is opaque in the center and flakes
   easily with a fork, 15 to 20 minutes.

ENJOY!

Follow our HUNTING BLOG

WEB   RATES     FISH    HUNT    CABINS    PHOTOS
TESTIMONIALS    BROCHURE    HUNT BOOKLET

Subscribe to Blog via Email

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Email Address:

Subscribe

Name(required)

Email(required)

Comment(required)

Email Me....

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Submit

Δ

 

Crispy Baked Walleye

Crispy breaded fish without frying! Those that only likes deep-fried fish will definitely this recipe.   Feel free to use your favorite seasonings.   You can also use tilapia or other white fish fillets

Ingredients   – 4 servings

2 eggs

1 tablespoon water

1/3 cup dry bread crumbs

1/3 cup instant mashed potato flakes

 

Directions

1. Preheat an oven to 450 degrees F (230 degrees C). Grease a baking sheet.
2. Beat the eggs and water together in a bowl until smooth; set aside.
   Combine the bread crumbs, potato flakes, and Parmesan cheese in a separate
   bowl with the seasoned salt until evenly mixed. Dip the walleye fillets into the
   beaten egg, then press into the bread crumb mixture.
3. Place onto the prepared baking sheet.
4. Bake in the preheated oven until the fish is opaque in the center and flakes
   easily with a fork, 15 to 20 minutes.

 

ENJOY!