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Gravel & Dine

Baked Walleye Fingers

These homemade walleye fingers are a step of from normal fish sticks and super easy to put together – if you can catch and save a little extra walleye for your freezer that is. If you can't get walleye, any firm white fish like tilapia or cod would work here as well. You could probably bread enough fish for four people with the cracker mixture below. The number of fillets you need will vary based on the size of the fish.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 2 servings
Ingredients Method

Ingredients
  

  • 1 sleeve Ritz crackers crushed
  • 2 T dried minced onion
  • 2 eggs
  • 2 T milk
  • Walleye – cut into even strips
  • Nature’s Seasons seasoning mix
  • Preheat oven to 400 degrees. Line a baking sheet with parchment.

Method
 

  1. Set-up your breading station with 3 bowls. Mix together the cracker crumbs and dried onion in one bowl. Beat together the eggs and milk in another. Place the walleye strips in the final bowl.
  2. Dunk the walleye in the egg wash and allow excess to drip off. Coat in cracker crumbs, pressing lightly to adhere if needed. Place on the baking sheet. Spray lightly with cooking spray if desired and sprinkle with Nature’s Seasons
  3. Bake for about 15 minutes until walleye flakes easily with a fork.
  4. Enjoy on its own or with tartar sauce.