• 3 lb. walleye fillets • salt & ground black pepper • 1/2 C. dry white wine • 1 carrot, shredded • 1 red onion, diced • 1 stalk celery, diced

• 4 C. panko bread crumbs • 2 C. mayonnaise • 1 Tbsp. seafood seasoning • 1 tsp. salt • 2 Tbsp. oil for frying, or as needed


• 3 Tbsp. lemon juice 

• 1 Tbsp. chopped fresh dill 

• 1 C. mayonnaise


Preheat oven to 375º. Place fillets in a baking dish, pour in wine; season with

salt and pepper. Bake until the fish flakes easily with a fork, about 20 min.

Allow fish to cool; break into large chunks. Set aside. Mix carrot, red onion, celery, panko crumbs, 2 C. mayo, seafood seasoning, and 1 tsp. salt in a bowl until well blended. Add walleye, mixing gently so chunks don’t break apart. Shape mixture into 12 patties. Heat oil in large skillet over med-high heat. Fry patties until golden brown, 3-5 min. per side. For sauce, whisk lemon juice and fresh dill into 1 C. mayo in a bowl. Drizzle over the walleye cakes and serve.

About The Author

Midwest Hunting & Fishing

Where and what to hunt and fish, that’s usually the big question on most sportsmen’s minds. Midwest Hunting & Fishing magazine has been connecting our readers to outdoor adventures all over the Midwest and beyond. Over the years our magazine has become a must have “Travel Guide” for sportsmen looking for information on the next new hunting or fishing experience. Every issue brings the reader interesting, informative and educational content on the world of the outdoors. Inside each issue you will hook up with Guides and Outfitters, new products, places to stay, reviews and even recipes for your harvest. Midwest Hunting & Fishing magazine is a unique bi-monthly magazine. Additional copies are distributed through non-profits, expos, trade shows, and are sent to soldiers overseas.