Preheat the oven to 395°F. Line a 9x13" glass baking pan with parchment paper.
AIR FRYER VERSION: Preheat the air fryer to 400℉. Line the air fryer basket with parchment paper.
Prepare the three dips: Place the tapioca flour in the first bowl. Whisk the egg in a second bowl. In a third bowl, whisk together the breadcrumbs, onion powder, garlic powder, paprika, and salt & pepper to taste.
Pat the walleye fillets dry using paper towel. One at a time, coat each fillet in each of the three dip bowls. First roll the fillet in the tapioca flour. Shake off excess flour. Then coat the fillet in the egg mixture. Allow excess egg to drain off the fillet. Lastly, roll the moistened fillet in the breadcrumb mixture.
Place the breaded fillet on the baking pan or in the air fryer basket and repeat with the remaining fillets.
Once all the fillets have been breaded, lightly spray the breaded fillets with the avocado oil. Each fillet should be coated with the spray but not soaked.
Bake for 18-20 minutes. Thicker fillets will bake for longer than thin fillets. My fillets were about 2-3" thick. The fillets are done when they are golden brown, flake apart, and reach an internal temperature of 145°F.
AIR FRYER VERSION: Air fry the fillets for 6-7 minutes, then flip the fillets so that both sides get crispy. Air fry for another 6-7 minutes or until the internal temperature of the thickest fillet is 145℉.
Serve the breaded walleye with the side of your choice. Enjoy! Store leftovers in an airtight container in the fridge for up to 3-4 days.