Walleye on a Stick


  • 8 cups canola or vegetable oil
  • 2 garlic cloves, smashed and peeled
  • 1 pound walleye fillet, skinless and boneless
  • 1 ½ teaspoons kosher salt
  • ¼ teaspoon black pepper
  • 1/2 pound russet potatoes, peeled and thinly sliced (2 cups)
  • 2 eggs
  • 3 tablespoons roughly chopped parsley
  • 1 scallion, white and green parts, finely chopped
  • 1 serrano or jalapeno chile, seeded and minced
  • Pinch cayenne
  • 1 cup panko, Japanese bread crumbs


  1. Heat the oil in a large heavy pot to 350F. Make sure the pot is deep enough so the oil doesn’t go over the rim when walleye is fried. Insert a digital probe or candy thermometer to monitor oil’s heat.
  2. Boil the potatoes until tender and strain. Lightly mash them in a large mixing bowl. Steam or lightly boil the walleye for just a few minutes until barely cooked through. Cool and reserve.
  3. Add remaining ingredients to bowl. Lastly, add the gently cooked walleye and fold in trying to keep some large chunks of fish ½” or so.
  4. Form small “logs” by rolling 2oz of mixture in your hands. They should be about 2-3” in length and ¾” thick. Skewer the fish mixture with bamboo or wooden pick. Roll the “Walleye on a Stick” in panko. Firmly squeeze the fish mixture in your hand to tighten on to skewer to ensure it doesn’t slip off.
  5. Once you have breaded them all, fry in batches. You can place in 175F oven to keep warm.