Prepare the breading for the fish. Add the flour to a shallow dish. Whisk together the egg, milk, and water in another shallow dish. On a plate, combine the panko, Parmesan, thyme, rosemary, and one teaspoon salt. Mix well. Season the fish lightly with the remaining 1/8 teaspoon salt and sprinkle with lemon pepper and Northwoods spice. If you don't have Northwoods spice, substitute any spice mix with paprika, cayenne pepper, and assorted spices.
Dip the fish into the flour and remove all excess flour. Dip the filet into the egg wash and shake to remove excess egg mixture. Place on the bread-crumb mixture and coat well on each side. Move the walleye to a clean plate and repeat with the remaining filets.
Heat a large cast iron skillet over medium heat and add the oil. When hot, add the fillets and cook until dark golden brown. Flip the fillets and cook until dark golden brown on the other side.
Serve immediately with lemon wedges.