Preheat the oven to 395°F. Line a 9x13" glass baking pan with parchment paper.
Prepate the three dips: Place the tapioca flour in the first bowl. Whisk the eggs together in a second bowl. In a third bowl, whisk together the cassava flour, 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 the three dip bowl. First roll the fillet in the tapioca flour. Then coat the fillet in the egg mixture. Lastly, roll the moistened fillet in the cassava flour mixture. Place the breaded fillet in the baking pan 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.
Serve the breaded walleye with the side of your choice. Enjoy!