Walleye Fish Fry Recipe: Crispy Fillets Every Time

There’s just something about a walleye fish fry that feels like pure comfort crispy edges, tender flaky fish inside, and that “everyone’s hovering near the stove” excitement. This is my go-to fried fish recipe when we want a casual dinner that still feels special (and it’s perfect after a day of walleye fishing, if you’re lucky enough to have fresh fillets!).

The breading is golden and crisp without being heavy, and the whole thing comes together fast especially if you set up a simple breading station and keep an eye on oil temp with a cooking thermometer.

Why You’ll Love my Walleye Fish Fry Recipe

Walleye is one of the best fish for frying because it’s mild, slightly sweet, and flakes beautifully without falling apart. This method gives you that classic fish fry crunch think “Friday night fish fry” energy while keeping the fillet tender and juicy inside. If your family is new to fish, walleye is a gentle, kid-friendly place to start, and a homemade tartar sauce makes it feel like a restaurant treat at home.

Simple Ingredients

You don’t need anything fancy here just a great fish fillet, a solid fish breading setup, and good frying oil.

• Walleye fillets: Mild, flaky, and perfect for fried fish recipes because they cook quickly and stay tender.
• Buttermilk: Helps the breading cling and keeps the fish moist.
• Eggs: Adds richness and makes the coating extra secure.
• All-purpose flour: The base layer that helps everything stick and crisps up nicely.
• Cornmeal: Adds that classic fish fry crunch and texture.
• Panko breadcrumbs: Boosts crunch and keeps the coating light.
• Paprika: Adds warm color and gentle flavor.
• Garlic powder: A simple savory boost kids still usually love.
• Onion powder: Rounds out the seasoning without being overpowering.
• Salt & black pepper: Essential for making the fish taste like itself (but better).
• Cayenne pepper (optional): Great if adults want a little kick.
• Lemon wedges: Brightens everything right before serving.
• Oil for frying: Choose something with a high smoke point for the best results.
• Tartar sauce: Creamy, tangy, and basically made for fried fish.

Servings and Time

• Servings: 4
• Prep time: 15 minutes
• Cook time: 12 minutes
• Total time: 27 minutes

Recommended Equipment

(Essential kitchen tools that make frying easier and safer.)

• Large heavy-bottom skillet or Dutch oven
• Wire rack + baking sheet (for draining and staying crispy)
• Tongs or fish spatula
• Shallow bowls or pie plates (for breading station)
• Paper towels
• Cooking thermometer (or deep-fry thermometer)
• Instant-read thermometer (optional but helpful for doneness)

What is Needed

Ingredients

• 1 1/2 pounds walleye fish fillet, cut into 4–6 portions
• 1 cup buttermilk
• 2 large eggs
• 1/2 cup all-purpose flour (plus a little extra if needed)
• 1/2 cup cornmeal
• 3/4 cup panko breadcrumbs or, (2 cups finely crushed saltine crackers)
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper (optional)
• 1–2 lemons, cut into wedges
• 2–3 cups frying oil (canola, vegetable, or peanut oil), for shallow frying
• 1/2 to 3/4 cup tartar sauce, for serving

How to Make Walleye Fish Fry

1. Place a wire rack over a baking sheet and line a second area with paper towels (helpful for quick draining). Pat the walleye fillets very dry with paper towels this is key for crisp breading.
2. In a shallow bowl, whisk together the buttermilk and eggs until smooth.
3. In another shallow bowl, combine flour, cornmeal, panko, paprika, garlic powder, onion powder, salt, pepper, and cayenne (if using).
4. Dip each fish fillet into the buttermilk mixture, let excess drip off, then press into the breading mix. Flip and press again so it’s fully coated. Place breaded fish on the wire rack while you finish the rest.
5. Add 1/2 inch of oil to a heavy skillet or Dutch oven. Heat to 350°F (175°C) using a cooking thermometer (this is the difference between greasy and crisp!).
6. Carefully lay fish into the hot oil, without crowding. Fry 2–4 minutes per side (depending on thickness) until deeply golden and crisp.
7. Move fried fish to the wire rack (not straight onto paper towels this helps keep the crust crunchy).
8. Fish should flake easily and reach 145°F (63°C) in the thickest part if you use an instant-read thermometer.
9. Hit with a squeeze of lemon and serve warm with tartar sauce.

What To Serve With This Recipe

• Coleslaw (classic fish fry side)
• French fries or potato wedges
• Corn on the cob
• Mac and cheese (kid favorite for a casual dinner)
• Simple green salad with a tangy vinaigrette
• Pickles and extra lemon wedges
• Hush puppies or dinner rolls

Top Tips

• Dry fish = crisp fish. Pat those fillets dry before breading so the coating sticks and fries up crunchy.
• Use a thermometer for oil temp. If oil drops below 325°F, breading can absorb oil; if it’s too hot, it browns before the inside is done.
• Don’t crowd the pan. Frying in batches keeps the temperature steady and the crust crisp.
• Wire rack trick. Draining on a rack keeps the underside from steaming huge for crunchy fish breading.
• Make-ahead help: Mix your dry breading and whisk your wet dip up to a few hours early; store covered in the fridge so dinner moves fast.

Recipe Variations

• Gluten-free: Swap flour for a 1:1 gluten-free blend and use gluten-free panko.
• Extra crunchy: Use all panko (skip cornmeal) for a lighter, shatter-crisp crust.
• Spicy fish fry: Add more cayenne or a pinch of chili powder to the breading.
• Lemon-pepper twist: Replace paprika with lemon pepper seasoning for a brighter flavor.
• Air fryer option (lighter): Spray breaded fillets generously with oil and air fry at 400°F until crisp and cooked through (time varies by thickness).

How to Store and Reheat

• Store: Cool completely, then refrigerate in an airtight container for up to 2 days.
• Reheat (best): Oven or air fryer at 375–400°F until hot and crisp again.
• Avoid: Microwave reheating if you want crunch (it softens the coating).

Like this crispy fish recipe? Yes, then you need to see our family favorite crispy oven fried catfish!

Walleye Fish Fry

Michelle

Crispy, golden walleye fish fry with a light, crunchy breading and tender flaky centers perfect for a fast, family-friendly casual dinner.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 12 minutes mins

Total Time 27 minutes mins

Course Main Dishes

Servings 4

Equipment

• Large heavy-bottom skillet or Dutch oven
• Wire rack + baking sheet (for draining and staying crispy)
• Tongs or fish spatula
• Shallow bowls or pie plates (for breading station)
• Paper towels
• Cooking thermometer (or deep-fry thermometer)
• Instant-read thermometer (optional but helpful for doneness)

Ingredients

  

• 1 1/2 pounds walleye fish fillet cut into 4–6 portions
• 1 cup buttermilk
• 2 large eggs
• 1/2 cup all-purpose flour plus a little extra if needed
• 1/2 cup cornmeal
• 3/4 cup panko breadcrumbs or, (2 cups finely crushed saltine crackers)
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper optional
• 1 –2 lemons cut into wedges
• 2 –3 cups frying oil canola, vegetable, or peanut oil, for shallow frying
• 1/2 to 3/4 cup tartar sauce for serving

Instructions

 

• Set up for success. Place a wire rack over a baking sheet and line a second area with paper towels (helpful for quick draining). Pat the walleye fillets very dry with paper towels this is key for crisp breading.
• Make the wet dip. In a shallow bowl, whisk together the buttermilk and eggs until smooth.
• Make the breading mix. In another shallow bowl, combine flour, cornmeal, panko, paprika, garlic powder, onion powder, salt, pepper, and cayenne (if using).
• Bread the fish. Dip each fish fillet into the buttermilk mixture, let excess drip off, then press into the breading mix. Flip and press again so it’s fully coated. Place breaded fish on the wire rack while you finish the rest.
• Heat the frying oil. Add 1/2 inch of oil to a heavy skillet or Dutch oven. Heat to 350°F (175°C) using a cooking thermometer (this is the difference between greasy and crisp!).
• Fry in batches. Carefully lay fish into the hot oil, without crowding. Fry 2–4 minutes per side (depending on thickness) until deeply golden and crisp.
• Drain and keep crisp. Move fried fish to the wire rack (not straight onto paper towels this helps keep the crust crunchy).
• Check doneness. Fish should flake easily and reach 145°F (63°C) in the thickest part if you use an instant-read thermometer.
• Serve. Hit with a squeeze of lemon and serve warm with tartar sauce.

Notes

• Keep oil around 350°F for the crispiest results; adjust heat between batches.
• Drain on a wire rack to prevent soggy bottoms.
• If your fillets are very thick, lower heat slightly and fry a touch longer so the center reaches 145°F.

Keyword Walleye Fish Fry