Make the coleslaw first so it has a chance to sit and chill in the refrigerator.

Take 8 ounces of pre-shredded Coleslaw (half of a 16-ounce bag) and add to a bowl.

In a separate bowl, add lime juice, celery salt, cumin, and cayenne pepper (optional). Mix to combine.

Drizzle the seasoned lime juice mixture over the coleslaw and mix to combine. Put a lid on it and put it in the refrigerator until after the walleye has been prepared.

Add 2 large eggs and 2 tablespoons of milk to a bowl. Whisk to combine. I like to add a couple of dashes of salt. Set aside.

Take a gallon Ziploc bag and add in a sleeve of Saltine crackers. Remove as much air from the bag as you can, then close.

Take a rolling pin (or use a canned good as a rolling pin if you don’t have one). Crush the crackers, rolling back and forth until the crackers have been sufficiently crushed.

Add the crushed crackers to a plate. Now you’re ready to dip and dredge!

Dip a walleye fillet into the egg and milk mixture, coating completely. Let the excess drip off.

Add the fillet to the plate of crushed crackers. Coat completely, pushing down gently to encourage the cracker crumbs to stick. Set the coated fillet on a metal rack (that has a pan or cutting board underneath) and repeat with the remaining 3 walleye fillets.

Bring a large frying pan to medium heat. Add 1 tablespoon of butter and 1 tablespoon of vegetable oil. Cook 2 fillets at once so as not to crowd the pan and ensure you get crispy results. Also, DO NOT put a lid on your pan during cooking.

Fry the fish fillets for 3-4 minutes per side, then flip. You should have a golden brown and crisp-looking fillet. Fry for an additional 3-4 minutes.

Remove and set the fillets on a rack over a pan. Slide into a 250-degree Fahrenheit oven to keep warm.

Wipe the pan out completely with a paper towel. Add 1 tablespoon of butter and 1 tablespoon of vegetable oil.

Once melted and hot, add the remaining two walleye fillets.

Fry for 3-4 minutes per side, then flip. You should have a golden brown and crisp-looking fillet. Fry for an additional 3-4 minutes.

Remove the fillets that have been warming in the oven and add the two just-finished fillets to the rack. This rack helps keep the coating nice and crispy.

Assemble your fish tacos! I like to tear the fillets into chunks with my hands, but you could also cut the walleye fillets into bite-sized pieces.