Cornflake Crusted Walleye

• 3-4 lb. Walleye fillets, cut fillet in 2 if lg.
• 1 box Cornflakes crushed as finely as possible
• 4 eggs with dash of milk for batter
• 1/2 tsp. cayenne pepper to crushed Cornflakes, if desired

Heat oil (1-1 1/2 inch deep) to 350 degrees or frying temperature. Dip walleye fillet in egg batter and let excess drain or slide off with fingers. Roll fillet in crushed Cornflakes and place in heated oil. Turn fish once or twice until easily pierced with a fork. Drain on plate lined with paper towels.

Recipe From:  cooks.com