Pan-fried Walleye

1 t salt
1 t pepper
1 T paprika
2 t garlic powder
1 Cup potato flakes
3 eggs
canola oil

Fillet walleye or northern pike and cut to sizes that fit your frying pan.  Fill pan with about a 1/4 inch of canola oil and heat.  Prepare flour with your favorites seasonings: salt, pepper, paprika and garlic are great.  Beat eggs for dredging (2 to 3, more as needed).  Add potato flakes to a third bowl.  Dredge Fillets in flour, then egg, then potato flakes.  Fry until golden brown and turn (about 3 minutes per side).

Walleye Cream Soup

4 walleye fillets cubed (2 walleye)
2-3 potatoes peeled and cubed
1/2 c. onion finely chopped
1/2 c. clam juice
1/2 c. white cooking wine
1 c. heavy cream
1 c. 1/2 & 1/2
butter cut in 1/4 inch pats
2 tbsp. flour
2-3 scallions chopped
salt and pepper to taste
olive oil

Pre cook the cubed potatoes by steaming in microwave.  Sauté onion in olive oil in a medium saucepan.  Add flour until the oil has been absorbed.  Add Clam juice and wine, vigorously beating the mixture for about a minute to avoid lumps.  Cook for 2 additional minutes.  Add cream and bring the soup to a boil.  Add fish and and simmer for 6-8 minutes.  Add potatoes and salt and pepper to taste.  Serve with pat of butter and scallions on top.