Insider Celebrates Selective Harvest Breaded Walleye Fillets This recipe, given to us many years ago by master Minnesota wild-game chef Tom Collins, remains on of the simplest, most delicious, and most foolproof recipes for walleyes. Whip the eggs and put them into a flat pan. Add the milk and mix gently. Season the fillets with salt and pepper, then dip each fillet in the egg mixture and bread lightly Use enough cooking oil to cover the fillets. Be sure the cooking oil is maintained at 375° F. Fry two fillets at a time until golden brown, about 6 minutes. Drizzle on melted butter and garnish with a lemon wedge. Ingredients eight 8- to 12-ounce walleye fillets 2 eggs 1/4 c. whole milk salt ad pepper all purpose breading (seasoned coating mix) cooking oil 1/2 c. melted butter 1 lemon, cut in wedges * This recipe and others were published in 1980 in "Collins Backroom Cooking Secrets," Waldman House Press, 519 North Third Street, Minneapolis, MN 55401   Copyright 1997 In-Fisherman, Inc.