For anyone looking for an easy entry into field-to-fork recipes—or in this case, lake-to-fork—this fried walleye is a great place to start.
September 25, 20251 min read
Walleye isn’t just a delicious freshwater fish — it’s a symbol of Midwestern culture, especially in the upper Great Lakes region. Walleye is known for its flaky texture and mild flavor and is a staple of fishing trips, family fish fries and summer get-togethers across the Midwest.
Ingredients
4 walleye fillets
1 bag of pre-cut French fries
2 ½ cups flour
1 tablespoon lemon pepper seasoning
1 teaspoon dill
½ teaspoon garlic powder
1 teaspoon salt
½ teaspoon black pepper
1 cup buttermilk
2 eggs
Oil for frying
Instructions
Remove all bones from the walleye fillets and cut each fillet into four evenly sized pieces.
In one bowl, whisk together the buttermilk and eggs.
In another bowl, combine the flour with lemon pepper, dill, garlic powder, salt, and black pepper.
Dip each piece of fish into the buttermilk mixture, then coat thoroughly in the flour mixture. Press the flour mixture firmly onto each piece for a good crust. For extra crunch, repeat the dredging process a second time.
In a large frying pan or deep skillet, heat oil to 350°F. You’ll want enough oil to nearly submerge the fish (about 1½ to 2 inches deep).
Carefully place the fillets into the hot oil and fry until golden brown on each side, about 3 to 4 minutes per side. Don’t overcrowd the pan.
Remove fried fish and place on a cooling rack set over paper towels to drain excess oil.
Cook the French fries according to package instructions and serve alongside the fish.
