a friend of mine introduced me to this recipe this last winter it has become my favorite. roll the fillets in seasoned flour, pepper salt garlic powder and onion powder till coated and then dip in egg wash and roll in italion bread crumbs that ,and this is the kicker, has been seasoned with carrabien jerk seasoning use just enough of the jerk seasoning untill you start to see it in the bread crumbs then pan fry. also my favorite recipe for walleye is a beer batter , one egg and beer , substitute for water, and pancake mix. the trick is to make the batter thin and to keep it as cold as possible like ice water in another bowl underneath the one with the batter in it pan fry untill golden brown. the salso recipe is good too but i put a twist on it especially for salmon or trout i coat the filletts with my favorite mustard and then top with salsa and the add parmesan cheese then bake or grill. sqeeze a little lemon and a pad of butter and your eating like kings. steve kreis