3 years ago

Northern Lights Walleye

Cornflake crumbs make
this walleye extra crispy!

4 servings
Preparation time: 25 minutes


  • 4 (6-ounce) walleye
  • 1 tablespoon Lunds &
    Byerlys Northern Lights Seasoning
  • 1 tablespoon Lunds &
    Byerlys Gone Fishin’ Seasoning
  • ½ cup all-purpose flour
  • 3 eggs
  • 2 tablespoons water
  • 2 cups cornflake crumbs
  • 1 cup vegetable oil for
  • Lemon wedges, for
  • Tartar sauce, for
    serving (see recipe below)


  1. Rinse fillets; pat dry
    with paper towels.
  2. Combine Northern Lights
    and Gone Fishin’ Seasonings. Season walleye fillets with seasoning blends on
    both sides.
  3. Put flour in shallow
    plate. Beat eggs and water in another shallow plate. Put cornflake crumbs in
    another shallow plate.
  4. In a large cast iron
    skillet, add oil and heat to 350 F.
  5. Dip fillets in flour,
    egg mixture and finally cornflake crumbs.
  6. Add fillets to oil and
    fry, turning once, until fish just flakes with a fork (6-8 minutes).
  7. Carefully remove fillets
    with a slotted spatula and place on paper towels to drain.
  8. Serve at once with tartar
    sauce and lemon wedges.

For the tartar sauce:

In a small bowl, combine
¾ cup mayonnaise, 3 tablespoons finely minced dill pickles, 1 tablespoon finely
minced capers, 1 tablespoon finely minced green onions, 1 teaspoon finely
minced lemon zest, ¼ teaspoon kosher salt and ¼ teaspoon freshly ground pepper.
Cover and refrigerate.