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Title: Crunchy-Coated Walleye
Categories: Seafood, Potatoes, Herbs
Yield: 4 servings

1/3 c A-P flour
1 ts Paprika
1/2 ts Salt
1/4 ts Pepper
1/4 ts Onion powder
1/4 ts Garlic powder
2 lg Eggs
2 1/4 lb Walleye, perch or pike
- fillets
1 1/2 c Mashed potato flakes
1/3 c Oil
Tartar sauce and lemon
- wedges, opt

In a shallow bowl, combine flour, paprika, salt, pepper,
onion powder and garlic powder. In another bowl, beat
the eggs. Dip both sides of fillets in flour mixture and
eggs, then coat with potato flakes.

In a large skillet, fry fillets in oil for 5 minutes on
each side or until fish flakes easily with a fork. Serve
with tartar sauce and lemon if desired.

Sondra Ostheimer, Boscobel, Wisconsin

Makes: 4 servings

RECIPE FROM: https://www.tasteofhome.com

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