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

[Whopper]

My crowd pleasing recipe is no trade secret...take your nicely cleaned and trimmed fillets, Shake them in a combo of Andy's yellow and Andy's red, usually about 50/50. Heat up some peanut oil to 340-350, drop em in and cook until the bubbles start to slow down. I have done this very simple recipe for years, and have had n9n fish eat er s going back for seconds. I prefer some fresh lemon squeezed on the fillets with a touch of tarter, couple that with some seasoned fries and u have a meal fit for a king.....try the same batter on gills, only use more yellow batter........delicious. Wal mart sells small bags of the Andys, but I purchase big 5 lb bags at rural king. Trade secret is to keep the oil hot, and maybe add a lil garlic butter.

[huggybear]

50/50 mix cornflake crumbs and flour some seasoned salt to taste thro in hot oil makes for some good eatin!!! On the grill in fish basket start with a layer of bacon then a layer of walleye or perch or gills, then another layer of bacon cokk over low heat turning often lets the bacon grease flow thru the fish when bacon is done remove and eat more good eatin!!!

[rayed41]

Half Fish Crisp and Half Italian bread crumbs for the batter. The only oil my fish EVER see is coconut oil, once you have fish fried in it you want want it any other way

[H Dawg]

50/50 mix of Andys red & Youngs..lightly breaded and fried in peanut oil

[Luvs2Fish]

Wow! Lots of good recipes! I'm going to have to print this thread for the record! With Lake Erie's larger walleye, I have been filleting the filet reducing the maximum thickness to 3/4" or so. This seems to help ensure cooking consistency throughout and lets the shake recipe be a bit more prominent. We have been using "Slap Ya Mama Cajun Fry Fry" by Walker & Son's. My brother-in-law gave me a couple boxes when he returned from Louisiana. I haven't had to buy any yet but see it can be purchased on line. My wife's aunt's recipe won a blind taste test during one of our fish fry's. Mix 1/2 Fryin' Magic and 1/2 Instant Pancake Mix for the shake. Shake the fish once, let sit for 5 mn and then shake again before frying at ~ 360 degrees. My wife bought a dedicated deep fry for $17 from Aldes a couple years ago and that's been the best investment.