We've been experimenting with breadings for the past 30 years, and still in search of the perfect one.  Andy's "red" is a very good option. Mixing Andy's with Kentucky Kernel (   (You need to Login or Register) about 70/30 is good. After years of loyalty to peanut oil, I know prefer corn oil in a cast iron skillet, with a steady fire maintained with 2i diameter kindling. Crisply coated walleye cooked like this is among the world's best foods. Want to get more complex? Lightly coat each filet in milk, dust with panko that's been spiced with salt, pepper and paprika. And if you can get a richly flavored salt (mesquite smoked kosher) go for that. Olive oil for this recipe; not corn oil.