Go Back
Crispy golden fried fish fillets on a speckled ceramic plate, with one fillet broken open to show flaky white fish, garnished with a lemon wedge on a modern light-gray background.

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
Cook Time 12 minutes
Total Time 27 minutes
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