Best Fried Walleye

Best Fried Walleye

clarkie24 2

"This is the recipe my dad has 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!"


45 m servings 592 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 592 kcal
  • 30%
  • Fat:
  • 30.6 g
  • 47%
  • Carbs:
  • 40.2g
  • 13%
  • Protein:
  • 38.8 g
  • 78%
  • Cholesterol:
  • 229 mg
  • 76%
  • Sodium:
  • 492 mg
  • 20%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Check the fillets to ensure all bones and skin have been removed. Cut the fillets into manageable pieces, if necessary.
  2. 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.
  3. Heat the oil in a deep-fryer or large cast-iron skillet over medium-high heat to 375 degrees F (190 degrees C).
  4. 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.


  • Cook's Note:
  • To crush the saltines, place the crackers in a resealable gallon-size plastic freezer bag and roll with a rolling pin (or whatever you've got) until they are a fine "bread crumb" consistency.
  • Editor's Note:
  • The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary. We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.
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  1. 29 Ratings


This is the traditional way of preparing walleye along with northern pike found in the fresh water lakes in northern Minnesota. My Grandma used to prepare it this way and it truly is the best fr...

This is the best way to do any fillets! My dad use it back in the 50's, I was a kid than, I'am over 68 now and use today.So do my kids, kids as will.THE BEST !!

This is more or less "exactly" how its supposed to be done! It can be difficult (at best!) to get it all down on a single piece of notes would be to let the coatings set for a bit, ...

The coating does not have a lot of flavor as it is not suppose to. That is the beauty of walleye. You do not want to ruin it with a heavily flavored coating.

This is a nice simple recipe and great way to get a nice crispy cracker coating on fish. The coating lacks a lot of flavor but I am sure that is so the flavor of fish will shine through, that is...

Easy & the kids love it.

First time making walleye & the picky husband and I both loved it! The crackers really made a difference I think.

My husband went charter fishing and brought home already cleaned beautiful walleye filets. I love to cook,and grew up in a kitchen but had never cooked fish before. This recipe has put my fear...

My husband went fishing last weekend and caught one walleye and three bass. In the past, my parents did most of the cleaning and cooking when we caught fresh fish. For the first time we were on ...