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Best Fried Walleye

Best Fried Walleye

  • Prep

    30 m
  • Cook

    15 m
  • Ready In

    45 m
clarkie24

clarkie24

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!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 592 kcal
  • 30%
  • Fat:
  • 30.6 g
  • 47%
  • Carbs:
  • 40.2g
  • 13%
  • Protein:
  • 38.8 g
  • 78%
  • Cholesterol:
  • 242 mg
  • 81%
  • Sodium:
  • 589 mg
  • 24%

Based on a 2,000 calorie diet

Directions

  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.
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Reviews

TRISH
46

TRISH

7/27/2012

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 fried fish!

grpa
16

grpa

7/30/2012

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 !!

chairlifter
12

chairlifter

9/6/2013

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 paper....my notes would be to let the coatings set for a bit, that they adhere that much better....and I would be using lard, as opposed oil, but that's just me, but everything else in this recipe is fully correct!

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