Coated Walleye
Walleye fillets dredged in flour, egg, and mashed potato flakes, then pan-fried until crispy outside and tender inside.
Ingredients
all-purpose flour
1⁄3 cup
paprika
1 teaspoon
salt
1⁄2 teaspoon
pepper
1⁄4 teaspoon
onion powder
1⁄4 teaspoon
garlic powder
1⁄4 teaspoon
eggs
2
walleye, perch or pike fillets
21⁄4 pounds
mashed potato flakes
11⁄2 cups
vegetable oil
1⁄3 cup
Tartar sauce and lemon wedges (optional)
Instructions
1
Coating step
In a shallow bowl, combine the flour, paprika, salt, pepper, onion powder, and garlic powder. In another bowl, beat the eggs. Dip the fish fillets first in the flour mixture, then in the beaten eggs, and finally coat them with the mashed potato flakes.
2
Frying step
Heat the oil in a skillet and fry the fish fillets for 5 minutes per side, until the fish flakes easily when tested with a fork. Serve with tartar sauce and lemon wedges if desired.
