Fried Walleye

After enjoying a successful day on the water, I've got the best fried walleye recipe you'll find for enjoying a flavorful shore lunch or homemade fish fry!

Deliciously flaky walleye fillets are tossed in a simple yet flavorful seasoned breading and pan-fried to crispy golden brown perfection.

Fried walleye is popularly eaten across the Great Lakes region of the United States and wherever this mild-flavored freshwater fish is found. Across the Midwest, and in particular Wisconsin, fried walleye is one of the most popular menu items found at any Friday night fish fry. It is most commonly served coated in a seasoned breading and deep-fried until golden brown.

Ingredients and Substitutions

• Fresh walleye fillets - Other types of fish can be substituted in this easy recipe. Fried perch would work particularly well.
• Large Eggs
• Milk - Milk thins out the egg. You can omit milk if you want a thicker breading.
• Ritz crackers - You will need approximately one sleeve of buttered crackers. However, saltine crackers or plain bread crumbs can be substituted.
• All-purpose flour
• Table salt
• Lemon pepper seasoning - It is important to buy lemon pepper seasoning that does not already contain salt, or your breading will be too salty. To check, simply look at the ingredient list on the back and see if salt is listed. You can substitute lemon zest if needed.
• Paprika
• Garlic powder
• Black pepper
• Oil for frying - I typically use canola oil for frying because it has a high smoke point. Some people prefer olive oil for its flavor.

How to fry walleye

This is an easy pan-fried walleye recipe that works equally well to be deep-fried. I suspect most home cooks will be frying this up in a deep-sided skillet or cast iron frying pan, but you are welcome to use a home deep fryer as well. Ultimately, the best way to fry walleye is whichever method is most accessible to you.

Add at least one inch of oil to your skillet, set it over medium-high heat, and heat vegetable oil to 350 degrees for frying.

As the oil heats, set up your dredging station. In a shallow bowl, combine your milk and eggs and beat them together to create your egg wash. In a separate dish, prepare your breading mixture by combining the flour, cracker crumbs, and seasonings.

Dip your cleaned fillets in the egg wash, and then let the excess drip off before dredging them in your flour mixture one at a time. Place the fish fillets in hot oil for 3 to 4 minutes per side, or until the breading has turned golden brown. Then remove the walleye from the frying oil and let drain on a wire rack briefly, or a paper towel-lined plate. Serve your deep fried walleye with tartar sauce and a squeeze of lemon juice.

How to serve a fish fry

If you want to serve this recipe for fried walleye at home as a classic Midwestern Friday night fish fry, as we do here in Wisconsin, serve your walleye dinner with the following fixin's to make this an authentic experience:

• Choice of potato - French fries are the most common choice, but baked potatoes and even potato pancakes are frequently offered as well.
• Classic coleslaw - A traditional creamy coleslaw is almost always served. You may find a vinegar coleslaw at more refined Supper Clubs and eateries.
• Rye bread - Typically the rye bread is served with butter. It can be marble rye or traditional rye bread.
• Tartar sauce - You can easily make your own homemade tartar sauce.
• Fresh lemon wedges

Storing and Reheating Leftovers

Any leftover fried walleye should be stored in an airtight container in your refrigerator and eaten within five days for the best flavor. Leftover fried fish will lose their crispiness in the microwave, so it is best to gently reheat your pan-fried walleye fillets in a 350 degree oven for ten minutes, or until heated through. The exact amount of time needed will vary depending on the thickness of your fillets, so keep an eye on it.