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Crunchy-Coated Walleye Recipe

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Potato flakes make a golden coating for these subtly seasoned fish fillets that are a breeze to fry on the stovetop.—Sondra Ostheimer, Boscobel, Wisconsin

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Crunchy-Coated Walleye Recipe

Prep/Total Time: 20 min.

Yield: 4 Servings

10 10 20

Ingredients

1/3 cup all-purpose flour
1 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
2 eggs
2-1/4 pounds walleye, perch or pike fillets
1-1/2 cups mashed potato flakes
1/3 cup vegetable oil
Tartar sauce and lemon wedges, optional

Directions

In a shallow bowl, combine flour, paprika, salt, pepper, onion powder and garlic powder. In another bowl, beat the eggs. Dip both sides of fillets in flour mixture and eggs, then coat with potato flakes.
In a large skillet, fry fillets in oil for 5 minutes on each side or until fish flakes easily with a fork. Serve with tartar sauce and lemon if desired. Yield: 4 servings.

Nutritional Facts 1 serving (5 ounces) equals 566 calories, 24 g fat (4 g saturated fat), 326 mg cholesterol, 508 mg sodium, 29 g carbohydrate, 2 g fiber, 55 g protein.

Originally published as Crunchy-Coated Walleye in Quick Cooking March/April 2000, p20

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Reviews for Crunchy-Coated Walleye (2)

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Crunchy-Coated Walleye

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Reviewed on Mar. 11, 2011 by jsalonen

Being from "Walleye Country" I had to try this recipe. It is by far my favorite way to fix Walleye. I sometimes use Cayenne Pepper instead of Paprika. It looks just like the picture every time and tastes great!