Description
This Pan Fried Walleye recipe delivers crispy, golden fillets coated in a flavorful panko and parmesan crust. Perfectly cooked in just 22 minutes, it's an ideal weeknight meal that pairs beautifully with fresh lemon wedges and herbs for a bright, savory finish.
Ingredients
Scale
Fish and Coating
- 4 fillets walleye (1/2 inch thickness, 7-8 inches in length)
- 1 egg (beaten)
- 1/2 cup parmesan cheese (finely grated, powdered works best)
- 2/3 cup panko bread crumbs
- 1 teaspoon kosher salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper (freshly ground)
- oil for cooking
Garnishes
- Fresh lemon wedges
- Chopped fresh herbs such as parsley, basil, or chives
Instructions
- Prepare breadcrumb mixture: In a pie plate or similar dish, combine parmesan cheese, panko breadcrumbs, kosher salt, garlic powder, onion powder, and freshly ground black pepper. Use a hand whisk to mix thoroughly and set aside.
- Dry the fish: Use clean paper towels to thoroughly pat dry the walleye fillets, removing all excess moisture. Set aside to keep handy for coating.
- Heat oil: Pour enough cooking oil into a large, heavy skillet or cast iron pan to generously coat the bottom. Heat the oil over medium heat until very hot and smoking.
- Coat fillets with egg: Dip or brush two walleye fillets with the beaten egg, allowing excess egg to drip off before breading.
- Apply breadcrumb coating: Firmly press the breadcrumb mixture onto both sides of the egg-coated fillets to create a generous, even crust.
- Fry the first two fillets: Carefully place the coated fillets into the hot oil and cover the pan with a splatter guard to prevent oil splashes. Cook for about 3 minutes until the bottom is nicely browned.
- Flip and cook other side: Using a firm, large spatula, carefully flip the fillets and cook the other side until equally golden and cooked through, approximately another 3 minutes.
- Repeat with remaining fillets: Repeat steps 4 through 7 with the remaining two fillets.
- Serve: Serve the crispy pan-fried walleye fillets immediately with fresh lemon wedges and your choice of chopped herbs such as parsley, basil, or chives.
Notes
- Use powdered parmesan for a smoother coating that adheres better to the fish.
- Patting the fillets dry is crucial to achieve a crispy crust and prevent sogginess.
- A splatter guard helps keep your stovetop clean and protects from hot oil splashes.
- Adjust cooking time slightly for thicker or thinner fillets to avoid under- or overcooking.
- Serve with fresh lemon and herbs for bright flavor and a pleasing presentation.
- Panko crumbs create a lighter, crispier crust than traditional breadcrumbs.
Nutrition
- Serving Size: 1 serving
- Calories: 270 kcal
- Sugar: 1 g
- Sodium: 959 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0.01 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 41 g
- Cholesterol: 134 mg
