Light and Mild Walleye Fingers

Walleye is a freshwater fish that belongs to the perch family. It can be found in Canada and Northern parts of the USA. Walleye live in rivers, lakes and ponds. They prefer clean water with a rocky or gravelly bottom. Walleye is one of the most sought after fish because of it’s thick white flesh and delicate flavor. Light and Mild Walleye Fingers are super delicious.

light and mild walleye


There is nothing better than fresh walleye prepared and eaten on the same day you caught it. If you happen to catch more walleye than you can eat in one day, freeze some walleye for later so you make these fast and easy fish sticks. Walleye fingers are definitely not like the fish sticks Aggie made for me when I was a little. They don’t come out of a cardboard box, or come with a small packet of pickle relish that turns into tarter sauce when you add a small amount of mayonnaise.

Frugal Gourmet

Aggie, the ever frugal gourmet, would make a meal out of fish sticks one night for dinner, complete with a canned vegetable and a starch of some kind. The following day we would have fishwiches, or fish sticks on a bun with tarter sauce. This recipe is simple and light, yet delicious. Walleye doesn’t require a heavily spiced coating, which means a light batter is better for walleye to allow the naturally delicious flavor to shine through. Serve Walleye Fingers with lemon wedges, no tartar sauce required but is optional.

light and mild walleye

light and mild walleye

Light and Mild Walleye Fingers

Super delicious. Fish Sticks at it's best.
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  • 4 to 6 walleye fillets
  • 2 eggs, beaten
  • 1/2 cup flour
  • 1/2 teaspoon garlic powder
  • pinch of salt
  • 1/2 teaspoon ground pepper
  • 2 cups crushed saltine crackers
  • vegetable oil for frying
  • 1 lemon, cut into wedges


  • Cut the walleye fillets into fingers.
  • Place beaten eggs into a bowl, set aside.
  • Combine the flour, garlic powder, salt and pepper in another bowl.
  • Pour cracker crumbs into a third bowl.
  • Heat oil in a deep fryer or large, deep cast iron skillet over medium high heat to 375 F.
  • Dredge walleye fingers in flour mixture, dip into beaten eggs and then roll in cracker crumbs.
  • Carefully drop walleye fingers into hot oil.
  • Fry until golden brown. Remove from oil and drain on paper towels.
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Crackers used in this recipe: Nabisco Premium Saltine Crackers