Ingredients:

  • 4 (approx. 6 oz / 170g each) Walleye Fillets, skinned and pin-boned
  • 1 tsp Kosher Salt, plus more for seasoning
  • ½ tsp Black Pepper, freshly ground
  • ½ cup All-Purpose Flour
  • ¼ cup Cornstarch (for extra crispiness)
  • 1 tsp Smoked Paprika (optional, for colour)
  • 2 large Eggs, beaten
  • 1 tbsp Milk or Water
  • Dash of Hot Sauce (e.g., Tabasco)
  • 2 cups Panko Breadcrumbs (Japanese-style)
  • 1 tbsp Fresh Parsley or Dried Dill, finely chopped
  • ½ tsp Garlic Powder
  • Neutral Cooking Oil Spray (e.g., Canola or Avocado oil)

Instructions:

  1. Prepare the Fish and Breading Stations: Gently pat the walleye fillets thoroughly dry with paper towels and season lightly with salt and pepper. Set up three shallow dishes: Station 1 (Flour): Whisk together the flour, cornstarch, paprika, and salt. Station 2 (Egg): Whisk the eggs, milk, and hot sauce together. Station 3 (Panko): Combine the Panko, herbs, and garlic powder.
  2. Breading the Fillets: Take one fillet and dust it completely in the Flour Mixture (Station 1), shaking off any excess. Transfer the floured fillet to the Egg Wash (Station 2), ensuring both sides are coated. Place the wet fillet directly into the Panko Mixture (Station 3) and press the Panko firmly into the fish on both sides to ensure maximum adherence. Place breaded fillets on a clean plate or wire rack while the air fryer preheats.
  3. Preheat and Load: Preheat the air fryer to 375°F (190°C) for 5 minutes. Lightly spray the air fryer basket with the neutral oil spray. Place the breaded fillets in the basket in a single layer, ensuring not to overcrowd. (You will likely need to cook in two batches.)
  4. Cook the First Side: Lightly spray the top side of the fish with oil spray. Cook for 5 minutes.
  5. Flip and Finish: Carefully flip the fillets. Spray the second side again lightly with oil. Cook for an additional 4–6 minutes until the coating is deep golden brown and the internal temperature reaches 145°F (63°C). The fish should flake easily with a fork.
  6. Rest and Serve: Remove the fillets and allow them to rest briefly on a wire rack before serving with lemon-dill tartar sauce or your preferred sides.