Can I use frozen fish for this recipe?

I used frozen (and thawed) 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.

What other types of fish could I use in this recipe?

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. 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 can I serve with this crispy baked walleye fish recipe?

Pair walleye fillets with a simple leafy arugula salad, Garlic Lemon 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 seafood dinner. Check out 21 Best Sides for Walleye next!

Can I season the fish with other spices?

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.

What temperature is walleye done?

Walleye should reach a final internal cook temperature of 145°F as measured with a food thermometer before serving.

How to store leftover baked walleye?

To store, transfer walleye fingers or fillets to an airtight container and store in the refrigerator for up to 3 days. To reheat, bake in 375°F oven until heated through.

Crispy Cornflake Crusted Baked Walleye

Ingredients

Scale

4 (6 ounce) walleye fillets

1 large egg

1/3 cup all purpose flour

2 cups corn flake cereal (about 1 1/2 cups when crushed)

1 1/2 teaspoons salt, divided

3/4 teaspoon paprika

1/2 teaspoon garlic powder

1/2 teaspoon black pepper

3 tablespoons butter, melted

Cook Mode Prevent your screen from going dark

Instructions

To begin, preheat oven to 400°F. Place your baking sheet (preferably dark-colored) into the oven to heat. Next, combine flour, 1/2 teaspoon salt and 1/4 teaspoon pepper in a shallow dish. Set aside. Then 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 second 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 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 fillets in a single layer over the melted butter.
Return the sheet pan or shallow baking pan to the preheated oven. Bake for 15-18 minuets or until fish reaches 145°F and flakes easily. If desired, broil for the final minute or two to get a deeply golden brown top.
Serve with lemon wedges for a squeeze of fresh lemon juice and homemade tartar sauce.

Notes

If you can't find walleye, 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.

Use fresh or frozen (and thawed) walleye fillets in this recipe. If using frozen fish, just thaw fillets in the refrigerator overnight and dry with paper towels before seasoning and dredging.

Prep Time: 10
Cook Time: 20
Category: Easy Recipes
Method: Bake
Cuisine: American