Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes


2 eggs
4 (4oz) walleye fillets
1 tablespoon water
1 teaspoon seasoned salt
1/3 cup dry bread crumbs
1/3 cup grated Parmesan cheese
1/3 cup instant mashed potatoes


1. Grease a baking sheet and preheat oven to 450 degrees.

2. In a bowl, beat water and eggs together until smooth. In a separate bowl, combine Parmesan cheese, bread crumbs, seasoned salt and potato flakes until evenly mixed.

3. Dip the fillets into the egg and water mixture, then press gently into the bread crumb mixture until evenly coated. Place onto baking sheet.

4. Bake fish for 15 to 20 minutes. When finished, the fish should flake easily with a fork and be opaque in the center.

Prep Time: 10 minutes
Cook Time: 10 minutes
Ready In: 20 minutes


1 egg
1 tablespoon vegetable oil
1/4 teaspoon ground paprika
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1 pinch salt
1 pinch cayenne pepper
1 tablespoon butter
1 cup ground pecan meal
4 (4 ounce) fillets walleye


1. Beat egg with onion powder, salt, garlic powder, cayenne pepper an paprika until evenly mixed.

2. Spread pecan meal in a shallow dish, then dip the fillets into the spice and egg mix and press into pecan flour until evenly coated.

3. In a large skillet over medium-high heat, heat the vegetable oil and butter. Cook fillets in pan until golden brown, 3 to 4 minutes on each side.

Prep Time: 30 minutes
Cook Time: 25 minutes
Ready In: 55 minutes


4 cups chicken stock
1 cup water
1 teaspoon crushed red pepper flakes
1/2 lemon, juiced
1 onion, sliced
3 cloves garlic, minced
1 teaspoon thinly slice fresh ginger root
2 sprigs fresh thyme
2 parsnips, peeled and thinly sliced
2 green onions, chopped
1 teaspoon salt
5 leaves fresh basil, chopped
1 teaspoon ground black pepper
3/4 pound bean sprouts
1 tablespoon honey
1 pound walleye fillets, cut into pieces


1. In a large pot, stir water, chicken stock, lemon juice, parsnips, onion, ginger and garlic. Ad pepper, salt, thyme and red pepper flakes. Simmer over medium-high heat and cook for about 10 minutes until onions are translucent and parsnips tender.

2. Remove and dispose of thyme sprigs. Add honey, lower heat and stir in bean sprouts and walleye. Simmer gently for 5 minutes, then add green onion and basil. Cook about 5 minutes more, or until fish is opaque and flaky. Season with salt and pepper to taste before serving.