Walleye are great eating! Don't ruin them by putting them in the fryer. Just kidding, it doesn't ruin them. My favorite way is to leave the skin on one half of the fillet and lightly rubbing olive oil into a good seasoned cast iron skillet. Sprinkle a little tones garlic pepper on top of the fillet, then lay the fish skinside down on low heat until the color changes slightly on the thickest part of the fillet ( times differ according to fish size) and then your ready to eat. This is garnished great with some asparagus sauteed in a little white wine and garlic. Anyhow, just my two cents.

Rattler