Best breading/oil

[Madd Matt]

I threatened to disown my son-in-law out in Colorado when I found out he was hitting my beautiful walleye filets with cajun crap. Catfish or bass maybe but not the golden walleye I risked my life to bring to the table. They deserve a little more respect. (Can I hear a little Amen?)

Agreed!!!!

[jreed2528]

Another vote for Andy's, OG or Cajun. Dipped in egg milk mix then into dry breading.

[Capt Juls]

I like to use 2:1 ratio of Andy's Original to Cajun. I also agree the Kellogg's Corn Flake coating is pretty darn delicious.

[BILLY JOE]

I also have mixed the andys white to Cajun 50/50 are old time way is egg and milk dip then into crushed club house crackers anyway they seem to come out a lot better if you don't let them sit to long with the breading on before you fry and I like to dump out onto a screen of some sorts to let the oil drip off instead of putting on paper

[Jacks-N-Rays]

Ok this is even better on Perch, but dip fillets in milk, roll in a 50/50 mix of flour and cornmeal with salt, pepper, or other to taste (or even just plain) fry in really hot oil and eat with homeade cocktail sauce (ketchup, fresh ground horseradish, and some Worchestershire), serve with lemon wedges if you like. This is the only way we make perch, but Walleye in chunks like this is just as good! Enjoy! See you all out there!

[LuckyDawg]

Crushed rice crispies and grated Parmesan cheese. My gal eats gluten free, so I came up this and love it. Approx 2/3 or 3/4 crushed rice crispies, the remainder cheap parm cheese. I'll usually add some garlic powder, onion powder, and parsley flakes. Dip in egg/milk wash then breading. Fry between 375-400. Light, crispy, and tasty. Good for perch or walleye.

Another I really like for walleye is using potato buds for the breading. Excellent.

I like peanut oil, but any veg oil will suffice. GFS has a good price on peanut oil.

Pete

[rscotfish]

first time I ate walleye 40 years ago it was drakes mixed with stale beer sticks better without the carbonation dry the fillets by lining them on a cookie sheet lined with paper towels then lay perch on the towels another layer of towels then fillets etc. still taste great that way and easy for a crowd of hungry friends and family. we like peanut oil but we use all oils due to the expense of peanut oil. then no 2 recipe is just as good but a lot more work so I usually use this for me wife and kids take Kroger brand wheat crackers put in food processor until very fine almost a powder mix with garlic powder and lawrys season salt and black pepper dredge in flower then egg beaters or scramble eggs until mixed well then dredge in cracker crumb mixture fry in cast iron skillet with real lard until golden brown. this is great the fillets dont curl up and stay as big as when you put them in the skillet got this recipe from a buddy who owened a resturant and they look great and big on the plate. served with steak fries and homemade cole slaw which is a head of grated cabbage 1 carrot hellmans mayo teaspoon of sugar and apple cider vinegar to taste with a tomatoe cut up in small cubes and salt and pepper to taste mix well and chill for a couple hours. served with homemade tartar sauce which is cup of hellmans, pickle relish, fresh lemon zest, just a little it can get strong with just enough yellow musterd to change color. in cracker crumbs it taste great cold and on buns with a slice of cheese and tarter sauce with home made hot fresh potatoe chips which is thin sliced potatoes in deep fryer secret is to dont overload chips in fryer and serve with pickles. and slaw a lot of people will say tomatoes in cole slaw but try it tomatoes and mayo make a great sandwich everybody likes it and i get a lot of request to make my slaw now im hungry for a fish dinner

[PirateMike]

I'm a fan of Drakes if the oil is hot/perfect and the batter doesn't get soggy. However, I've been using my Mom's old recipe which is crushed Saltine crackers, with filets dipped in egg. Surprisingly simple and good! You can season the crushed crackers to your liking. Where do you get this Andy's?

[weekendwarrior]

I'm a fan of Drakes if the oil is hot/perfect and the batter doesn't get soggy. However, I've been using my Mom's old recipe which is crushed Saltine crackers, with filets dipped in egg. Surprisingly simple and good! You can season the crushed crackers to your liking. Where do you get this Andy's?

I really like using peanut oil.....or for special occasions lard. Adds great flavor. always use golden dip cajun or Andy's cajun

[jiginitis69]

You can find Andy's at Kroger stores. They carry it in the meat department at the stores I have been in. I vote Andy's for simplicity and flavor. They are all good