Crunchy-Coated Walleye Recipe
Crunchy-Coated Walleye Recipe photo by Taste of Home
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Crunchy-Coated Walleye Recipe

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4.5 12 17
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Potato flakes make a golden coating for these fish fillets, which are a breeze to fry on the stovetop. —Sondra Ostheimer, Boscobel, Wisconsin
Featured In: Fish Fry Recipes
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 4 servings


  • 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

Nutritional Facts

5 ounce-weight: 566 calories, 24g fat (4g saturated fat), 326mg cholesterol, 508mg sodium, 29g carbohydrate (0 sugars, 2g fiber), 55g protein.


  1. 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.
  2. 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.
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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hotfudgesundae User ID: 3463962 231657
Reviewed Aug. 23, 2015

"Tasty recipe with all the needed ingredients right in my kitchen. Nice crunch to coating."

rllewis7 User ID: 7124309 72630
Reviewed Jul. 29, 2014

"The potato flakes added a really crunchy texture to the light and flaky fish. This recipe was easy to make and the seasoning added flavor without overpowering the fish."

mkaskela User ID: 6061564 26517
Reviewed Mar. 22, 2014


jgbex1 User ID: 5795516 76447
Reviewed Feb. 10, 2014

"I really liked this recipe and will make again."

usamom User ID: 111141 31905
Reviewed Jul. 28, 2013

"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!"

JkayC User ID: 5673362 92061
Reviewed Apr. 7, 2013

"Very nice flavor"

cjadyn User ID: 365468 27512
Reviewed Mar. 3, 2013

"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."

nwalker52 User ID: 2908963 92060
Reviewed Mar. 2, 2013

"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."

sugar4spice User ID: 6084022 29627
Reviewed Mar. 1, 2013

"I would use flavored potato flakes if I make it again."

jeanlent User ID: 1607872 22513
Reviewed Mar. 1, 2013

"Have been making this recipe for years. Was in a magazine a few years ago. So easy to make and very tasty. Walleye isn't available in my area but any firm white fish works well. You do have to season the flour well. With a drizzle of lemon after cooking, delish!"

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