Place flour in a shallow dish. Whisk eggs and milk together in a second shallow bowl to make an egg wash. In a third shallow bowl combine cracker crumbs, panko (if using), paprika, garlic powder, and remaining 1/2 tsp kosher salt and 1/2 tsp black pepper; mix well.

Dredge fillets

Working one at a time: lightly coat a fillet in flour, shake off excess, dip into the egg wash, then press firmly into the cracker crumb mixture to coat both sides. Place on a rack and repeat with remaining fillets.

Fry fillets

Pour about 1/2–3/4 inch of vegetable oil into a large skillet (use remaining oil from ingredients as needed) and heat over medium-high until oil registers 350°F (175°C) or a breadcrumb sizzles immediately. Carefully place fillets in the pan (do not overcrowd; fry in 2 batches if needed). Fry 3–4 minutes per side until golden brown and internal temperature reaches 145°F (63°C). Transfer to a wire rack set over a sheet pan lined with paper towel to drain and keep warm in a 200°F (95°C) oven while frying remaining fillets.

Fries

Prepare potatoes

Cut potatoes into evenly sized fries (about 1/3–1/2 inch thick). Soak in cold water for 20–30 minutes to remove excess starch, then drain and dry thoroughly with clean kitchen towels or paper towels.

Fry potatoes

Heat oil in a heavy-bottomed pot or deep fryer to 325°F (160°C). Blanch fries in batches for 3–4 minutes until soft but not browned. Remove and drain on paper towels. Increase oil temperature to 375°F (190°C) and fry fries again in batches until golden and crisp, about 2–3 minutes. Drain on paper towels, immediately season with kosher salt, pepper, and optional paprika. Keep warm until serving.

Bacon-Jalapeño Slaw

In a medium bowl whisk together mayonnaise, apple cider vinegar, honey, Dijon mustard, salt, and black pepper until smooth. Taste and adjust seasoning.

Add shredded green cabbage, red cabbage, grated carrot, diced jalapeño, and diced cooked bacon to the bowl. Toss thoroughly to coat. Refrigerate at least 15 minutes to allow flavors to meld. Adjust acidity or sweetness if needed before serving.

House Tartar Sauce

Combine mayonnaise, diced dill pickle (or relish), chopped capers, minced shallot, lemon juice, chopped dill/parsley, Dijon mustard, salt and pepper in a small bowl. Stir until evenly combined. Refrigerate at least 15 minutes to let flavors develop. Taste and adjust lemon, salt, or herbs before serving.

Finishing & Plating

Arrange one walleye fillet on each plate with a generous portion of fries beside it. Spoon a portion of bacon-jalapeño slaw to the side. Add a 2–3 tablespoon dollop of house tartar sauce per plate or serve in a small ramekin. Garnish fish with chopped parsley and a lemon wedge. Serve immediately while fish and fries are hot.