- 1/2 cup flour
- 1 tsp. paprika
- 1/2 tsp. freshly ground sea salt
- 1/4 tsp. freshly ground black pepper
- Garlic powder
- Fresh Parsley
- 2 Beaten eggs
- 1 cup instant potato flakes
- Vegetable Oil
- 1 1/2 lbs. Walleye fillets
Preparation:
Combine flour and seasonings in a shallow bowl. Put potato flakes on a plate. Dredge fillets in the flour mixture, then dip in eggs, then roll in potato flakes. Heat about 1/2 inch of oil in a large skillet. Fry fillets a couple minutes per side, until golden brown, and drain on paper towel covered plate. Serve with lemon wedges or tartar sauce.
