Potato Crusted Lake Erie Walleye

1/2 cup flour
1 tsp. paprika
1/2 tsp. freshly ground sea salt
1/4 tsp. freshly ground black pepper
Garlic powder
Fresh Parsley
2 Beaten eggs
1 cup instant potato flakes
Vegetable Oil
1 1/2 lbs. Walleye fillets

Combine flour and seasonings in a shallow bowl. Put potato flakes on a plate. Dredge fillets in the flour mixture, then dip in eggs, then roll in potato flakes. Heat about 1/2 inch of oil in a large skillet. Fry fillets a couple minutes per side, until golden brown, and drain on paper towel covered plate. Serve with lemon wedges or tartar sauce.

Recipe Courtesy of the Ohio Department of Natural Resources

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