Note: after adding an item to your cart, click here to continue shopping.

Home > Recipes > Walleye Recipes > Buttermilk Fried Walleye


  • 1 pound walleye fillets, or other firm, white fish
  • 1 tablespoon Cavender's seasoning, or any other seasoning mix
  • 1 teaspoon salt
  • 1 1/2 cups full fat buttermilk
  • 2 eggs, lightly beaten
  • A dash of Tabasco (optional)
  • A dash of Worcestershire sauce (optional)
  • 1 cup flour
  • Oil for frying (see below for types)


  • Cut the fish into large pieces for frying. Salt them and dust with the seasoning mix. Press this into the fish fillets, let them sit on the cutting board while you heat up the oil in a large pan, Dutch oven or fryer. You want enough to almost submerge the fish. Bring the oil to 350°F.
  • Set a cooling rack over a baking sheet in your oven and set it to 200°F.
  • Mix the buttermilk, eggs, Tabasco and Worcestershire. Dunk as many pieces of walleye as will fit in your frying pan without them touching each other.
  • You can either flour your fish in a large, shallow pan, or in a plastic bag. Regardless, flour the fish heavily, pressing it into the pieces. You want a few chunks here and there. If you want your fried fish extra crispy, put them back in the buttermilk and back in the flour a second time — if you do this, you will need more buttermilk, eggs and flour.
  • Fry your fish until golden brown on each side, about 3 to 4 minutes per side. Move them to the cooling rack in the oven while you do the next batch.

    Recipe courtesy of Honest Food