2 lb. walleye fillets, cut in cubes for skewering

sweet red, green and yellow peppers, cut for skewering
small whole onions, cut in half

2 tbs soy sauce
2 tbs teriyaki sauce
1 tbs liquid honey
1 tbs wok sauce
1 tbs cajun hot fish spices
1/2 tsp worcestershire sauce
salt and pepper to taste

Mix the last seven ingredients well. Mix the walleye, peppers and onions. Lay in a deep plate and cover with the sauce mixture. Marinate in the fridge overnight.

When ready to bbq, put fish, peppers, and onion on skewers. Make sure they are well pressed against each other, keeping in mind that the fish cubes will reduce in size while cooking. I suggest alternating the peppers for an appealing look.

Fish coating:

2 Cups of instant mashed potato flakes

3 cups of corn flake crumbs

mix the two ingredients thoroughly and add salt and pepper to taste.  Roll fish in breading and deep fry until golden brown.

YOU MAKE WANT TO SOAK FISH IN EGG OR MILK BEFORE BREADING TO ENSURE COATING STAYS ON THE FISH.