Chunk your walleye fillets into 4 inch strips

Place the walleye strips into a shallow bowl and cover with milk. Let the Walleye fillets sit in the milk for approximately 15 minutes

In one bowl combine your dry ingredients, in the other combine the egg and water.

One by one remove the walleye strips from the milk bath. dredge in the egg wash, and then press each chunk of fish into the dry ingredients. Place on a greased baking sheet.

Prep your smoker to cook at 450 degrees, using indirect heat. I have a Traeger Pro 34, and used the "high" temperature setting to get my temps where they needed to be.

Once the smoker is up to temp, put the grill rack full of fish in the smoker, and let the fish cook for approximately 20 minutes, or until the internal temperature of the fish is 145 degrees on an instant-read thermometer.

When the fish hits the internal temp of 145, it's time to pull it off the smoker, and serve immediately!