J Rod Angling is a respected name in the walleye fishing community, known for his deep knowledge of seasonal patterns and unmatched skill on the water. Whether he’s navigating the currents of the Columbia River or frying fish, his passion for the sport and precision in technique set him apart.
But don’t just ask about the fish he catches—ask about the ones he cooks. And whatever you do, don’t forget the Walleye Wings and Cheeks J Rod’s Famous Fish Tacos.
Walleye has long been a favorite of freshwater anglers across the Northwest for its clean, mild flavor and flaky texture. J Rod keeps it simple and classic. “Good fish doesn’t need to be drowned in spice,” he often says. Instead, he uses Italian-style bread crumbs and a golden pan-fry technique that gives the fish a light, crispy coating that holds up beautifully in a taco.
Ingredients
For the Fish:
For the Pico de Gallo:
Other Ingredients:
Step 1: Make the Pico de Gallo
Combine tomatoes, jalapeños, onion, and cilantro in a bowl. Add lime juice and salt to taste. Mix well, cover, and chill.
Step 2: Cook the Walleye
Pat fillets dry, and season with salt and pepper. Dip in egg, and coat with breadcrumbs. Fry in hot oil (medium heat) for 3–4 minutes per side. Drain on paper towels.
Step 3: Assemble the Tacos
Warm tortillas, layer with cabbage, add fish, top with pico de gallo, and finish with a squeeze of lime.
Optional Add-ons:
J Rod’s Famous Fish Tacos are more than just a dish—they’re a reward for time spent outdoors, for patience, for skill, and for the satisfaction of providing a meal that started with a line in the water. Whether you’re a seasoned angler or a weekend warrior, this recipe brings the best of the lake straight to your plate.
So next time you reel in a walleye, skip the freezer. Make tacos. Make memories. Make it J Rod Angling style.
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