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    • Rick

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Recipe wanted

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My wife and I and another couple were out for dinner a few wks.  ago and ordered Parmesan encrusted walleye fingers as an appetizer.  They were quite tasty so I was wondering if one of you great chefs has such a recipe you'd be willing to share? Pressure is on to make these for some more fish loving guests.

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Go for it, Del!!! In the meantime, here ya go.......



walleye fingers



  • 2 eggs
  • 1 tablespoon water
  • 1/3 cup dry bread crumbs
  • 1/3 cup instant mashed potato flakes
  • 1/3 cup grated Parmesan cheese
  • 1 teaspoon seasoned salt
  • 4 (4 ounce) fillets walleye
  • Black pepper to taste



  • Prep

    10 m
  • Cook

    15 m
  • Ready In

    25 m
  1. Preheat an oven to 450 degrees F (230 degrees C). Grease a baking sheet.
  2. Cut fillets in finger size strips. Beat the eggs and water together in a bowl until smooth; set aside. Combine the bread crumbs, potato flakes, and Parmesan cheese in a separate bowl with the seasoned salt until evenly mixed. Dip the walleye fillets into the beaten egg, then press into the bread crumb mixture. Place onto the prepared baking sheet.
  3. Bake in the preheated oven until the fish is opaque in the center and flakes easily with a fork, 15 to 20 minutes.

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Thanks to both of you.  The appetizer we had was deep fried, much like Del's recipe, but Rebel's sounds great, too.  Guess we'll have to make both kinds.  Any twists on tartar based dipping sauces?

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"Any twists on tartar based dipping sauces?"



Nope. Mine: Blob of miracle whip, small dab of horseradish, sprinkle of onion powder, dash of salt, tsp of DILL relish, juice squeezed out. Couple drops of lemon juice optional. Good to go.  Or....add a small blob of seafood cocktail sauce to the above.....or a few drops of tabasco...or some smoked chipotle powder......

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quit frankly, go to the grocery store, by Mckormics beer batter in the blue box, follow.directions, sprinkle on parmesan fresh out the deep fryer, OMG! dosent get any better. but first catch the!

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