Best breading/oil

[Daddyhags]

If you want to change up a little, try this:Use a aluminum pan lay fillets in pan drizzel fillets with seasoned melted butter. Cover fillets with chopped vidalia onion, drizzel lemon juice over fillets and onions place on grill till they flake.
The seasoning I use is Chef Prudhomme seafood, lemon pepper, and salt. My favorite way to cook walleye at the campground. Grab a cold one and watch it cook. LOL

[Hoytman86]

If you want to change up a little, try this:Use a aluminum pan lay fillets in pan drizzel fillets with seasoned melted butter. Cover fillets with chopped vidalia onion, drizzel lemon juice over fillets and onions place on grill till they flake.
The seasoning I use is Chef Prudhomme seafood, lemon pepper, and salt. My favorite way to cook walleye at the campground. Grab a cold one and watch it cook. LOL

I will absolutely try this this summer. My dad would give that up. Thanks for the recipe.

[Lerie]

For 40 plus years I still love my old buddies mothers process of dredging in flour, dip in egg/milk mixture, dredge again in Italian flavored Bread Crumbs and pan fry in bacon grease. Still do it that way with exception of the wife substituting an olive oil/butter combination instead of the bacon grease.

[Dr.Ed]

I have over 30 recipes but I'll only throw a few at you. My favorite is thin filets about 6 inches long dipped in Kikkoman Tempura batter and fried in canola oil. Crispy on the outside, tender on the inside. On occasion I'll splash on some apple cider vinegar. My grandkids love walleye nuggets fixed in different ways. Dip one inch cubes (dried) in egg wash, shake them in a quart size ziplock bag half filled with a mixture of Chezzit cracker crumbs and instant mashed potato flacks. Then drop them carefully into hot canola oil for a few minutes and they will start to float when they are done. Drain the nuggets on a paper towel, salt to taste and serve. This works great for filets also. The grandkids call them goldfish and I cannot cook them fast enough.

[Madd Matt]

I have over 30 recipes but I'll only throw a few at you. My favorite is thin filets about 6 inches long dipped in Kikkoman Tempura batter and fried in canola oil. Crispy on the outside, tender on the inside.

Dr. Ed. I have to agree with you. We have used Drake's mix for over 40 years in my family and it is still a close favorite. A few years ago I decided to "brake the mold" and try some Tempura batter... Everyone was skeptical, but now it gets fixed both ways. I like the Tempura batter a little better myself, but Drake's is right there with it.

With Walleye and Perch I don't like to season it with anything other than salt & pepper so the light batters are what I stick with. We have made it with cajun and different seasoned batters and breadings, but the Drake's battered fried in peanut oil with a little salt always tends to be gone and get the best remarks.

It really is a personal preference as to if you want to have a light breading and taste the walleye, or taste the breading... Some people marinade ribeye steaks and then smother them in A1 sauce... which is fine. I like mine Med. Rare with a little salt & pepper only. I think fish is the same thing.

-Matt