Making Delicious Walleye Bites - Patrick Shares His Recipe for a Mouthwatering Walleye Appetizer :)

RAD Cast Outdoors Podcast Recipe - Making Delicious Walleye Bites

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There are times when it is appropriate to have walleye as a side dish, albeit not very often. I must concede that walleye at times will be a secondary option for the meal but I guarantee that it will be what everyone talks about after the meal is consumed. My first experience cooking "walleye bites" was for the appetizer prior to a Thanksgiving meal. Everyone loved the recipe and wanted to me eventually share it out. So, here it goes! I hope you all enjoy it. :)

  • 1.5 - 2 lbs of walleye fillets cut into bite sized pieces (skinned and boned)
  • 3-4 sleeves of Saltine crackers
  • 1 Cup of enriched white flour
  • 1 TBSP of coarse ground black pepper
  • 1 TBSP of garlic powder
  • 1 TBSP of paprika
  • 1 TBSP of salt
  • 1 TBSP of onion powder
  • 2 eggs
  • 1 Cup of milk
  • 1 gallon of peanut or canola oil
Now that you have the ingredients, it is time to begin. Take your 3 sleeves of saltine crackers and crush them into bread crumbs. I do this process with a food processor because it does the job efficiently. You want the crumbs to be pretty small. Once you have them crushed, get a large plastic bowl and put your bread crumbs in, then mix in the garlic powder, paprika, pepper, onion powder, flout and salt.


Next, you will place your walleye chunks into a large bowl. Then pour in your cup of milk and also add your 2 eggs. Then mix them together until the mixture is yellow. 

Once you have done this, you are ready to bread your walleye. There are a few ways to do this. My favorite and preferred method is to use my left hand to get the walleye chunks out of the wash and place them into the breading mixture, then use my right hand to cover the chunk completely and remove it to a plate. You can also put the break crumbs into a gallon ziplock bag, add the chunks to the mix in the bag and shake but I feel like they are coated better with the aforementioned method. Just make sure they are completely covered. Once they are covered, shake them just a little bit to get any excess crumbs to fall off. Then you are ready to begin frying them up. 
I recommend you use an electric skillet or a propane fryer simply because you can regulate the heat better with those two methods but you can certainly use other means. I heat my oil to between 300 and 325 degrees Fahrenheit. You don't want to over heat your oil! If the heat is too high, it will burn your catch and ruin your night, and no one would want that! Once you oil is at the correct temperature, put in your walleye chunks so that they are not clumped together. They will fry for a few minutes and begin to turn golden brown. Cook them until you get them to your favorite color. I usually cook them until they are golden brown. Remove them from the oil and place them on a plate with a paper towel on the bottom. If you want to use a dip, I recommend cocktail sauce. I use 1 cup of ketchup and 1 TBSP of horseradish and mix them in a small bowl to make my own. 
Then you can enjoy your walleye with your family. This also works well with bluegill, crappie, perch and any other white meat fish. I really enjoy this recipe with small bluegill fillets! They are like little chips from heaven. :)
If you have any comments, please email me at Feel free to share with friends and family. For more recipes, please subscribe to the RAD Cast Outdoors Podcast. You can find it on Spotify, Apple and other podcast streaming services. 
Please ensure you follow all food safety guidelines.
Author: Patrick Edwards

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