Chefs choice

[waterdog]

I always bleed my walleye, by pulling some gills and put them in a 5 gallon bucket with erie water to bleed out.
Then at home, I fillet them out and remove the skin and rib bones, and remove the dark flesh along the back 3/4, and then they get an ice water soaking overnight.
The next day, they get a good pat dry, and a light breading cover of flour or bread crumbs.
A pan with some olive oil is then used to brown booth sides and then they go to a baking tray lined with tin foil (and a nonstick spray) to finish baking at 350 until golden brown.
~enjoy
Water Dog