Crunchy-Coated Walleye Recipe
- 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
- 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.
5 ounce-weight: 566 calories, 24g fat (4g saturated fat), 326mg cholesterol, 508mg sodium, 29g carbohydrate (0 sugars, 2g fiber), 55g protein.
Reviews for Crunchy-Coated Walleye
"Tasty recipe with all the needed ingredients right in my kitchen. Nice crunch to coating."
"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."
"I really liked this recipe and will make again."
"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."
"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!"
"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!"
"A little bland but adding some more salt helped. I may or may not make again."
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.