Crunchy-Coated Walleye -- When Sunday Soup Isn't Enough to Say It

House back to four.

Drove Tuesday, short.

Justin started classes. He is struggling — he admits this on Thursday evening phone call. "Mom. I can't focus." I said, "Baby. Give it two weeks." He said, "Okay." Hung up.

Gayle had a mixed week. Two rough mornings, three decent ones, two good.

Dave's surgery is in five weeks. We are preparing.

Sunday: chicken soup.

I said chicken soup on Sunday, and I meant it — but Dave looked at me across the kitchen and I thought, we have five weeks, let’s eat something that feels like a little bit of celebration too. The walleye had been in the freezer since his last fishing trip with Justin, before Justin moved back to school. Frying it up felt like the right kind of honoring — something crispy and golden and shared, something that said we’re still here, all four of us, for now.

Crunchy-Coated Walleye

Prep Time: 15 min | Cook Time: 10 min | Total Time: 25 min | Servings: 4

Ingredients

• 1 1/2 lbs walleye fillets, cut into serving-size pieces
• 1/2 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 2 large eggs
• 2 tablespoons milk
• 1 cup crushed crackers (such as Ritz or saltines)
• 1/2 cup seasoned dry breadcrumbs
• 1/4 cup grated Parmesan cheese
• Oil for frying (vegetable or canola)
• Lemon wedges, for serving

Instructions

1. Set up your dredging station. In a shallow dish, combine flour, salt, pepper, and garlic powder. In a second dish, whisk together eggs and milk. In a third dish, mix crushed crackers, breadcrumbs, and Parmesan cheese.
2. Coat the fillets. Pat walleye pieces dry with paper towels. Dredge each piece in the seasoned flour, shaking off any excess. Dip into the egg mixture, letting the excess drip off, then press firmly into the cracker-breadcrumb mixture to coat both sides evenly.
3. Heat the oil. Pour about 1/2 inch of oil into a large heavy skillet (cast iron works great). Heat over medium-high heat until the oil shimmers and reaches about 350°F.
4. Fry the fish. Working in batches to avoid crowding, carefully add coated fillets to the hot oil. Fry 3–4 minutes per side until the coating is deep golden brown and the fish flakes easily with a fork. Adjust heat as needed to maintain steady sizzle without burning.
5. Drain and serve. Transfer fried fillets to a paper towel-lined plate to drain briefly. Serve hot with lemon wedges and your favorite sides — coleslaw, roasted potatoes, or a simple green salad.

Nutrition (per serving)

Calories: 390 | Protein: 34g | Fat: 16g | Carbs: 24g | Fiber: 1g | Sodium: 520mg