Ingredients
- 4 walleye fillets (skin removed)
- 1 cup all-purpose flour
- 1/2 cup cornmeal (optional, for extra crunch)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 2 eggs
- 1/4 cup milk
- Vegetable oil (for frying)
- Lemon wedges (for serving)
Instructions
- Pat the walleye fillets dry with paper towels to help the coating stick better.
- In a shallow bowl, mix flour, cornmeal, salt, pepper, paprika, and garlic powder.
- In another bowl, whisk together the eggs and milk.
- Heat about 2–3 cm of vegetable oil in a frying pan over medium-high heat (around 175–180°C).
- Dip each fillet into the egg mixture, then coat well in the flour mixture.
- Carefully place the fillets in the hot oil. Fry for 3–4 minutes per side, or until golden brown and crispy.
- Remove and place on paper towels to drain excess oil.
- Serve immediately with lemon wedges and your favorite dipping sauce.
Quick tips
- Don’t overcrowd the pan—fry in batches if needed.
- Keep cooked fillets warm in a low oven while finishing the rest.
- Add a pinch of cayenne if you like a little heat.