This is the recipe my dad has been using for 25 years. It's light and clean-tasting because there's no sense in masking the naturally delicious flavor of such an awesome Canadian delicacy! No tartar sauce needed!

Recipe Summary

prep:
30 mins
cook:
15 mins
total:
45 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Check the fillets to ensure all bones and skin have been removed. Cut the fillets into manageable pieces, if necessary.

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  • Place the beaten eggs a bowl and set aside. Combine the flour, garlic powder, salt, and pepper in another bowl. Pour the cracker crumbs into a third bowl.

  • Heat the oil in a deep-fryer or large cast-iron skillet over medium-high heat to 375 degrees F (190 degrees C).

  • Dip the fillets into the flour mixture, then the eggs, and then the cracker crumbs and set fillets aside on a plate. Test the oil: it will crackle and pop when a cracker crumb is dropped into it. Carefully lower 2 fillets into the hot oil. Cook until browned, about 3 minutes per side, using tongs to turn the fillets. Transfer to a paper towel-lined plate and repeat with remaining fillets. Serve with fresh lemon wedges.

Cook's Note:

To crush the saltines, place the crackers in a resealable gallon-size plastic freezer bag and roll with a rolling pin (or whatever you've got) until they are a fine "bread crumb" consistency.

Editor's Note:

The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary. We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.

Nutrition Facts

592 calories; protein 38.8g; carbohydrates 40.2g; fat 30.6g; cholesterol 229.4mg; sodium 492.1mg. Full Nutrition
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Reviews (94)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/27/2012
This is the traditional way of preparing walleye along with northern pike found in the fresh water lakes in northern Minnesota. My Grandma used to prepare it this way and it truly is the best fried fish! Read More
(78)

Most helpful critical review

Rating: 3 stars
05/06/2015
My husband went fishing last weekend and caught one walleye and three bass. In the past, my parents did most of the cleaning and cooking when we caught fresh fish. For the first time we were on our own and we were excited to learn. I started searching for recipes and I stumbled across this one. It was fairly simple to make and the coating stuck great. Why did I only give it three stars then? Not enough salt in our opinion. Next time we will add more salt and probably add a fish seasoning. I wish I could give it more stars but it really lacked the flavor that I was hoping for. If you love salt, I would recommend adding a lot more. I used a 1/2 teaspoon and you couldn't even taste that. Read More
(16)
117 Ratings
  • 5 star values: 100
  • 4 star values: 13
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
07/27/2012
This is the traditional way of preparing walleye along with northern pike found in the fresh water lakes in northern Minnesota. My Grandma used to prepare it this way and it truly is the best fried fish! Read More
(78)
Rating: 5 stars
09/06/2013
This is more or less "exactly" how its supposed to be done! It can be difficult (at best!) to get it all down on a single piece of paper....my notes would be to let the coatings set for a bit, that they adhere that much better....and I would be using lard, as opposed oil, but that's just me, but everything else in this recipe is fully correct! Read More
(34)
Rating: 5 stars
07/30/2012
This is the best way to do any fillets! My dad use it back in the 50's, I was a kid than, I'am over 68 now and use today.So do my kids, kids as will.THE BEST !! Read More
(30)
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Rating: 3 stars
05/05/2015
My husband went fishing last weekend and caught one walleye and three bass. In the past, my parents did most of the cleaning and cooking when we caught fresh fish. For the first time we were on our own and we were excited to learn. I started searching for recipes and I stumbled across this one. It was fairly simple to make and the coating stuck great. Why did I only give it three stars then? Not enough salt in our opinion. Next time we will add more salt and probably add a fish seasoning. I wish I could give it more stars but it really lacked the flavor that I was hoping for. If you love salt, I would recommend adding a lot more. I used a 1/2 teaspoon and you couldn't even taste that. Read More
(16)
Rating: 5 stars
01/05/2015
OMG! I cook a lot and there are hits and misses! I love chicken and beef and pasta etc but FISH??? No way! Friends gave us 4.5 lbs of walleye they. Caught and we were verklempt. Anyway. We tried 2 recipes. The other one included bread crumbs Parmesan and baking. Fair but icky medium quality baked restaurant fish! THIS recipe however rocked the house and made excellent fish sandwiches the next day! I swear I am having a fried clam oyster high quality fish day soon- with this favorite childhood SALTINE recipe! Let's figure out how to add bacon and crusty bread! Cheers! Read More
(11)
Rating: 4 stars
02/27/2013
This is a nice simple recipe and great way to get a nice crispy cracker coating on fish. The coating lacks a lot of flavor but I am sure that is so the flavor of fish will shine through that is if you are able to find fish that has flavor. I purchased wild caught walleye on sale from the grocery store fish counter and was a bit disappointed in the lack of flavor the fish had. All we could really taste was the coating. Read More
(10)
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Rating: 5 stars
05/07/2015
If you're thinking about trying this recipe you will not be sorry! The breading turned out beautifully! Did not fall off or break apart. Very simple and absolutely perfect. There is a reason this recipe has been working for 25 years...WOW! clarkie24 I absolutely had to comment to say THANK YOU for this recipe. My first time breading and frying walleye and it could not have turned out better and could not have been easier. Seriously thank you! Read More
(9)
Rating: 5 stars
04/21/2013
The coating does not have a lot of flavor as it is not suppose to. That is the beauty of walleye. You do not want to ruin it with a heavily flavored coating. Read More
(9)
Rating: 5 stars
12/01/2013
Easy & the kids love it. Read More
(5)
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