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Chef Jim's Chip-Crusted Pickerel (Walleye)


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Rate this recipe 4.5/5 (8 Votes)


  • 4 (6-ounce) pickerel fillets (or other firm white fish)
  • mayonnaise
  • 1 package salt and vinegar kettle-style potato chips, crushed
  • 1/2 cup ranch dressing or tartar sauce


Adapted from


Step 1

1. Preheat oven to 400°.

2. Arrange fillets on a parchment-lined baking sheet. Brush mayonnaise over top of each fillet. Gently press crushed chips evenly on top of each fillet. Spray chips with non-stick spray.

Cook fish at 400° for 10 minutes or until fish flakes easily when tested with a fork.

Serve with ranch dressing or tartar sauce.

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