Recipes · Seafood

Fried Wisconsin Walleye with Cracker Crust

wisconsin walleye fried

Yes, you are completely right.  I am failing you as a food blogger.  I have abandoned this website and thus, abandoned you.  I just wanted to say that I am so thankful to all of you who have followed me throughout the years.  I really am.  Even though I may not be showing it lately.  I will try harder to post more often.  Thank you for your patience!

I’ll be honest, I miss cooking.  I really, really do.  Cooking is very therapeutic for me.  Chopping, sauteing, smelling, creating, making messes – I love it all.  Those were the good ol’ days.  I spend so much time working, commuting and sleeping that I hardly have time to even check my mail.  This new job has been a whirlwind of an adventure.   I am thankful for the paychecks, but I still feel lost.  It’s been an uphill battle for me personally to find a new routine.  I am so lucky to have someone who helps me through all of this.

Okay, back to the main event – Walleye!  I could not believe it when we found walleye in a grocery store.  Natives of Wisconsin know walleye very well.  We look forward to attending Friday Fish Fries to gobble down freshly caught walleye and perch.  Walleye is like cod, it’s light and flaky and very mild in flavor.  It’s something I miss very much.  So when we saw Wisconsin walleye here in Colorado, we couldn’t NOT buy it!

When we decide to fry fish in our household, we typically follow our chip crust recipe.  This time, we didn’t have chips on hand so we used saltine crackers instead.  We really like the results!  The crust was lightly crisp and didn’t overpower the mild flavor of the flaky fish.

Fried Wisconsin Walleye with Cracker Crust

Fried Wisconsin Walleye with Cracker Crust


  • 4 walleye fillets
  • 1 egg, beaten
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon paprika
  • salt and pepper
  • 2 cups crushed saltine crackers
  • vegetable oil for frying


  1. Heat the oil in a deep-fryer or large pot over medium high heat to 375 degrees F.
  2. In the mean time, double check the fillets for bones and remove skin if necessary. Cut into uniform pieces if the fillets are larger.
  3. Beat the egg in a bowl and set aside. Combine the flour, garlic powder, paprika, salt and pepper in another bowl.
  4. Pour the cracker crumbs into a third bowl.
  5. Test the oil by dropping a cracker crumb into it. When it crackles and pops the oil is ready.
  6. Dip two fillets into the flour mixture, then the eggs, and then press the fish into the cracker crumbs and set them aside on a plate. Carefully lower two fillets into the hot oil. Cook until browned, about 3 minutes per side, using tongs to turn the fillets if necessary. Transfer to a paper towel-lined plate and repeat with remaining fillets.

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