This old school walleye meal has been a crowd pleaser for years – and is super easy to prepare. (Photo: Jim Edlund)
March 06, 2026
By Jim Edlund
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Last month, I introduced readers to a spin on breading for panfish with Panko and grated parmesan cheese. Let’s continue down that path and explore a different way to prepare walleye (or other fish) using nothing more than an ingredient that’s (probably) already in your pantry for chili and soup nights. You guessed it – saltine crackers.
Especially with fish where you really want to preserve the taste of the meat, saltine crackers adds just the right saltiness, texture, and crunch so the walleye flavor can shine through. While some cooks will use a seasoned flour first, I skip it entirely, relying only on a simple egg wash and the pulverized saltine crackers. Nothing else is required.
This timeless recipe starts with some of the most basic ingredients. (Photo: Jim Edlund) It should be noted that the use of saltines harkens back generations with anglers before the days of retail-ready fish breadings — and a lot of families still keep the recipe alive.
Serves: 2-4 Prep time: 15 minutes Cook time: 15 minutes
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Ingredients
Cracker crumbs ready along with the egg wash. (Photo: Jim Edlund) Walleye fillets 2-3 eggs and a dash of milk Saltine crackers, crushed Canola oil Lemon wedges Tartar sauce (optional) Directions
Using saltine crackers for breading adds just the right saltiness, texture, and crunch so the walleye flavor can shine through. (Photo: Jim Edlund) Fillet your walleyes making sure to zipper the bones that run down the middle of the fillet. Rinse and place in a bowl of cold water until ready to prepare. Prepare your egg wash in a large bowl. Crack open a couple eggs (or more if cooking for several people) and add a splash of milk. Whisk thoroughly and set aside. Fill your cast iron or electric frying pan with just enough oil in order to cover the fillets. When it comes to oil temperature, I like 380 degrees, which produces a nice darker golden finish and crunch when finished, but some cooks like 365 to 380 for a lighter color. Remove your walleye fillets from the water and dry with paper towels. Next, grab a tongs and transfer through the egg wash one piece at a time and then into the saltine breading. I like to line up all of my coated fillets on a cookie sheet or plate for go-time. Transfer fillets to the heated oil making sure not to cook too many at once which will drop the oil temperature. Monitor the fish occasionally and flip when the bottom is golden brown. A large metal spatula does wonders for flipping the fillets; tongs can cause the fillets to break in half. Once entirely cooked, place on a baking sheet and keep in the oven at 200-220 degrees until all the fish are done. For a full “Shore Lunch” experience, serve with fried potatoes and beans. But the recipe also goes well with a salad, wild rice, and asparagus. Some like tartar sauce on the side, as well as lemon wedges. Both are typical with fried walleye. Is there a better sight that fresh-caught walleye frying in a shallow pool of canola oil? (Photo: Jim Edlund)
