Best Fried Walleye Recipe -
Best Fried Walleye Recipe
  • READY IN 45 mins

Best Fried Walleye

Recipe by  

"This is the recipe my dad has been using for 25 years. It's light and clean-tasting because there's no sense in masking the naturally delicious flavor of such an awesome Canadian delicacy! No tartar sauce needed!"

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    30 mins
  • COOK

    15 mins

    45 mins


  1. Check the fillets to ensure all bones and skin have been removed. Cut the fillets into manageable pieces, if necessary.
  2. Place the beaten eggs a bowl and set aside. Combine the flour, garlic powder, salt, and pepper in another bowl. Pour the cracker crumbs into a third bowl.
  3. Heat the oil in a deep-fryer or large cast-iron skillet over medium-high heat to 375 degrees F (190 degrees C).
  4. Dip the fillets into the flour mixture, then the eggs, and then the cracker crumbs and set fillets aside on a plate. Test the oil: it will crackle and pop when a cracker crumb is dropped into it. Carefully lower 2 fillets into the hot oil. Cook until browned, about 3 minutes per side, using tongs to turn the fillets. Transfer to a paper towel-lined plate and repeat with remaining fillets. Serve with fresh lemon wedges.
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  • Cook's Note:
  • To crush the saltines, place the crackers in a resealable gallon-size plastic freezer bag and roll with a rolling pin (or whatever you've got) until they are a fine "bread crumb" consistency.
  • Editor's Note:
  • The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary. We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.

Reviews More Reviews

Jul 27, 2012

This is the traditional way of preparing walleye along with northern pike found in the fresh water lakes in northern Minnesota. My Grandma used to prepare it this way and it truly is the best fried fish!

Jul 30, 2012

This is the best way to do any fillets! My dad use it back in the 50's, I was a kid than, I'am over 68 now and use today.So do my kids, kids as will.THE BEST !!

Sep 06, 2013

This is more or less "exactly" how its supposed to be done! It can be difficult (at best!) to get it all down on a single piece of notes would be to let the coatings set for a bit, that they adhere that much better....and I would be using lard, as opposed oil, but that's just me, but everything else in this recipe is fully correct!

Feb 27, 2013

This is a nice simple recipe and great way to get a nice crispy cracker coating on fish. The coating lacks a lot of flavor but I am sure that is so the flavor of fish will shine through, that is if you are able to find fish that has flavor. I purchased wild caught walleye on sale from the grocery store fish counter and was a bit disappointed in the lack of flavor the fish had. All we could really taste was the coating.

Dec 01, 2013

Easy & the kids love it.

Apr 21, 2013

The coating does not have a lot of flavor as it is not suppose to. That is the beauty of walleye. You do not want to ruin it with a heavily flavored coating.

May 15, 2014

First time making walleye & the picky husband and I both loved it! The crackers really made a difference I think.

Jun 20, 2013

My husband went charter fishing and brought home already cleaned beautiful walleye filets. I love to cook,and grew up in a kitchen but had never cooked fish before. This recipe has put my fears to rest. The coating was nice, light and crunchy. I did not alter the recipe other than I added a bit more garlic and some seasoning salt to the flour mix. I will use this to deep fry fish forever!!! This coating would do my Papa proud!!!


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  • Calories
  • 592 kcal
  • 30%
  • Carbohydrates
  • 40.2 g
  • 13%
  • Cholesterol
  • 229 mg
  • 76%
  • Fat
  • 30.6 g
  • 47%
  • Fiber
  • 2.8 g
  • 11%
  • Protein
  • 38.8 g
  • 78%
  • Sodium
  • 492 mg
  • 20%

* Percent Daily Values are based on a 2,000 calorie diet.

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