Pan-Fried Walleye

The secret to this crunchy pan-fried fish is a buttery cracker coating. It's a shore thing! MORE+ LESS-

By Pillsbury Kitchens

Updated June 23, 2016

Ingredients

Oil for frying

1 1/2

cups round buttery cracker crumbs (40 crackers)

1/3

cup sliced almonds

eggs

tablespoon water

1/2

cup all-purpose flour

lb. walleye or other pan fish fillets

teaspoon salt

1/2

teaspoon pepper

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1

Heat 1/4 inch of oil in large skillet over medium-high heat until hot. In pie pan, combine cracker crumbs and almonds; mix well. Beat eggs in another pie pan. Add water; beat well. Place flour in third pie pan.
2

Sprinkle fish fillets with salt and pepper. Dip in flour, then in egg mixture. Coat with cracker crumb mixture. Place fillets, a few at a time, in hot oil. Cook 3 to 5 minutes or until golden brown and fish flakes easily with fork, turning 3 or 4 times. Drain on several layers of paper towels.