Recipe by clarkie24
"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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ground black pepper
crushed saltine crackers
vegetable oil for frying
lemon, cut into wedges
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!
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 !!
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 paper....my 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!
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.
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.
This is a very easy and very tasty recipe.
Easy & the kids love it.
I loved , loved, loved my fish. I couldn't even share it with my dogs and that is a rarity!!
* Percent Daily Values are based on a 2,000 calorie diet.
Best Fried Walleye
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 276
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