Salt a 2 1/2 lb. walleye cut into 1-1 1/2 inch pieces or 1 1/2 lbs. walleye fillets and refrigerate for 1 hour.

Dredge in flour, dip in beaten eggs and roll in a mixture of 1 part fine bread crumbs and 1 part flour. Press in breading and fry in 1/4 inch hot oil on all sides until golden then transfer to baking dish, dot with butter, cover, and keep in 300 degree Fahrenheit oven for 20 minutes.

Serve with prepared horseradish or cold horseradish sauce, boiled potatoes and stewed sauerkraut.