Ingredients:

  • 1.5 lbs fresh Walleye fillets
  • 0.5 tsp sea salt
  • 0.25 tsp cracked black pepper
  • 3 cups plain cornflakes, crushed
  • 0.5 cup all-purpose flour
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 0.5 tsp onion powder
  • 4 tbsp unsalted butter, melted
  • 1 tbsp lemon juice
  • 1 tsp dried parsley

Instructions:

  1. Preheat oven to 425°F (220°C). Place cornflakes in a zip-top bag and crush with a rolling pin until they are the size of small pebbles.
  2. Set up three shallow bowls: one with the flour mixed with smoked paprika, garlic powder, and onion powder; one with the melted butter, lemon juice, and parsley; and one with the crushed cornflakes.
  3. Pat the fish fillets completely dry with paper towels. Season with sea salt and black pepper.
  4. Dredge each fillet in the seasoned flour and shake off excess. Dip into the butter mixture, then press firmly into the cornflakes until heavily and evenly coated.
  5. Place an oven-safe wire rack over a baking sheet and lightly spray with oil. Arrange fillets on the rack without touching.
  6. Bake for 12–15 minutes until the internal temperature reaches 145°F (63°C) and the crust is golden brown. Let rest for 2 minutes before serving.