In my world, the cook is as good as the catch. Meaning, I enjoy eating fresh walleyes as much as I like hooking them. I asked my friend and professional fisherman, Tom Neustrom, how he prepares walleyes.

“I love deep fried walleyes and my customers love the sizzling of fillets of a shore supper at the end of the day. Many folks, for good reason, have been regulating their cholesterol by baking instead of frying. This is a great way to prepare your catch at home,” says the legendary guide from Grand Rapids, Minnesota. After a little arm twisting, he shared this recipe with me.

No-fry walleye ingredients

  • Virgin olive oil
  • 1 egg
  • 3/4 cup skim milk
  • 2 cups seasoned flour
  • 1 and 1/2 cups panko flakes
  • 1 and 1/2 cups ground corn flakes
Bake Walleyes for 20 minutes.

Take a 1/2-inch deep cookie sheet and wet entire surface with virgin olive oil. Mix one egg and 3/4 cup of skim milk in a small bowl. In a separate bowl, add two cups of seasoned flour. In a separate bowl, mix approximately three cups and add 50/50 panko flakes and finely ground corn flake crumbs.

Dust fillets in seasoned flour and then submerge in egg/milk mixture. Cover each fillet with pre-combined breading and place each filet on olive oil-treated cookie sheet. Place in pre-heated 350 degree oven for 20 minutes. If you desire a crispy outer layer on top, turn oven to broil for approximately one minute at the end of baking time.

Images courtesy Renee Neustrom

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