- 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 Eggland's Best 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
- 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.
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
Reviews for Crunchy-Coated Walleye(8)
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I have made this recipe many, many times and it is a very good recipe. The only thing that I change up in it is that I use seasoning salt instead of plain salt. This is definitely my "go to" recipe for preparing fish! We love it!
Very nice flavor
I never have a chance to have walleye (I wish I did) but I think this recipe will go well with Pike or white perch. Going to try it the next time I get some. In the mean time I am going to try Haddock. Sounds good.
I have been eating this recipe since I was a girl. My dad was the fish cook in the family and he used potato flakes for the coating with the addition of various herb, to change up the flavor occasionaly. These days there are so many different flavors of potato flakes, it make it easy to customize this dish. But walleye really is the best fish to use.
I would use flavored potato flakes if I make it again.