1. Mix cayenne pepper with Cornflakes.
2. Heat oil (1-1 ½ inch deep) to 350 degrees or frying temperature. Dip walleye fillet in egg batter and let excess drain or slide off with fingers. Roll fillet in crushed Cornflakes and place in heated oil.
3. Turn fish once or twice until easily pierced with a fork. Drain on plate lined with paper towels.