Crispy Walleye Bites with Remoulade Sauce

Makes 10 appetizer servings


  • 1/2 cup flour
  • 1/2 teaspoon salt
  • 1 teaspoon ground red pepper, divided use
  • 1/2 cup buttermilk
  • 1 cup panko crumbs
  • 2 pounds thick walleye fillets, cut into 3-inch cubes
  • Vegetable or canola oil for frying
  • 1 cup mayonnaise
  • 1/4 cup sliced green onions
  • 1 tablespoon chopped fresh parsley
  • 2 tablespoons Creole mustard
  • 2 teaspoons lemon zest
  • 2 garlic cloves, pressed


Create culinary delights with Lake Erie Walleye

Small bites with big crunch, Lake Erie walleye filets are the perfect choice for this recipe. Use regular breadcrumbs if you want, but panko crumbs deliver a light, flaky texture and capture the dipping sauce with every dunk.

Fill a cast iron skillet, pan or Dutch oven with oil to a depth of about 2 inches. Heat over medium-high heat to 350 degrees.

Combine the flour, 1/2 teaspoon pepper and salt and dredge the fish pieces to coat. Shake off excess flour, dip in the buttermilk then dip in the panko breadcrumbs. Working in batches, fry the fish in the hot oil until just cooked through, about 2 to 3 minutes. Transfer the fish with a slotted spoon to paper towels and drain. Repeat with the remaining fish. Serve immediately with the sauce.

To prepare the sauce, stir together mayonnaise, green onions, parsley, Creole mustard, lemon zest, garlic and 1/2 teaspoon red pepper.