I do most of my fish in a good homemade beer batter, (usually after a soaking in buttermilk) .....walleye however (as mentioned being so mild) I just ( how much of each is depending on how many I'm fixing the ratio is the same) use a 3-1 yellow corn meal/flour , salt/pepper/lemon pepper to taste; pat them dry with a paper towel, dip in beaten eggs; roll them in meal/flour mixture and deep fry @ 400*