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Crunchy-Coated Walleye

 Crunchy-Coated Walleye
Potato flakes make a golden coating for these fish fillets, which are a breeze to fry on the stovetop. —Sondra Ostheimer, Boscobel, Wisconsin
4 ServingsPrep/Total Time: 20 min.


  • 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


  • 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.

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Crunchy-Coated Walleye (continued)

Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.