A tasty, ultra-crispy and flavorful baked walleye dish that's a great alternative to deep-fried fish and chips. It's a delicious meal that will be ready in minutes and the whole family will love!
Walleye is a popular lake fish in the midwest and a delicious part of my childhood. On a recent visit back to Illinois, I had the chance to whip up some recipes with this classic white fish.
This crispy corn flake crusted fish recipe uses just a few simple ingredients to create an oven-fried fish that rivals even the best deep-fried fillets. The recipe is based on my mom's cornflake chicken recipe, converted with a few tweaks to work for fish fillets. It's perfectly nostalgic and your whole family will go crazy for it.
More about Walleye:
Walleye is a freshwater fish originating in the upper Midwest of the United States (in the great lakes region) and in Canada. It is a mild, sweet, white fish with a flaky texture and the fillets are generally fairly thick and even, making them ideal for so many fish recipes.
Other names for walleye include walleye pike or blue pike (not related to pike fish!), dory, sauger and yellow pickerel.
If you can't find walleye in your local grocery store's fish counter, freezer or seafood market, substitute cod, hake, grouper or haddock in this recipe. Keep in mind walleye is a lake fish, so it will have a slightly milder flavor than the fish caught in sea water.
What you'll need to make this delicious oven-baked walleye recipe:
- Fresh walleye fillets
- All purpose flour
- Corn flake cerea
- Garlic powder
- Salt and black pepper
Full measurements and directions included in the printable recipe card below.
Step by step instructions for this crispy easy baked walleye recipe:
To begin, preheat oven to 400 degrees Fahrenheit. Place your baking sheet (preferably dark-colored) into the oven to heat.
Next, combine flour, ½ teaspoon salt and ¼ teaspoon pepper in a shallow dish. Set aside.
Then in a separate bowl or shallow dish, beat the egg with a tablespoon of water in a shallow dish until well combined. Set aside.
Combine crushed corn flakes, paprika, garlic powder and remaining salt and pepper in a third shallow dish. Mix well. Drizzle 3 tablespoons of melted butter over the seasoned cornflakes and toss again.
Dredge each fillet in seasoned flour, then dip fish in beaten egg, then coat in the seasoned cornflake crumbs, packing the crushed cornflakes onto the fillets.
Remove the heated baking sheet from the oven and melt two tablespoons of butter in the center of the pan where the 4 fillets will be baked. Place fish fillets on the prepared baking sheet over the melted butter.
Bake for 15-18 minuets or until fish reaches 145 degrees and flakes easily. If desired, broil for the final minute or two to get a deeply golden brown top.
Serve with lemon wedges and homemade tartar sauce.
FAQ's and Serving Suggestions:
I used frozen walleye fillets in this recipe, so I know it comes out beautifully! Just thaw this fish in the refrigerator overnight and dry with paper towels before seasoning and dredging.
Any flaky white fish will work in this dish, including cod, hake, grouper or haddock. I think tilapia and catfish would also work well.
Pair walleye fillets with a simple leafy arugula salad, Garlic Seasoned Green Beans, a loaded baked potato with cheddar cheese or Truffle Fries with Parmesan Cheese. I also love serving the Mediterranean Tossed Salad with this pescatarian dinner.
Any combination of seasonings that you use and enjoy should work in this recipe. A reliable seasoned salt mixture, Old Bay, seafood seasoning, lemon pepper or an herb garlic mixture would all add the right touch of savory flavor to this crispy fish dish.
To store, transfer walleye fingers or fillets to an airtight container or wrap tightly in a piece of foil and store in the refrigerator for up to 3 days. To reheat, bake in 375 degree oven until heated through.
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