Description
This Pan Fried Walleye recipe features tender walleye fillets coated in a crispy panko and parmesan breading, pan fried to golden perfection. Ready in just 22 minutes, it's an ideal quick and delicious weeknight dinner served with fresh lemon wedges and herbs for added brightness.
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 the 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. Set aside.
- Dry the walleye fillets: Use clean paper towels to pat dry the walleye fillets completely, removing any excess moisture to ensure crispy coating. Set aside.
- Heat the oil: Pour enough oil into a large, heavy skillet or cast iron pan to generously coat the bottom. Heat the oil over medium heat until it is very hot and just beginning to smoke.
- Coat the fillets: Dip or brush two walleye fillets with the beaten egg to coat evenly, allowing any excess to drip off. Firmly press the breadcrumb mixture onto both sides of each fillet until they are generously coated.
- Cook the fillets: Carefully place the coated fillets in the hot oil and cover with a splatter guard to prevent oil splashes. Cook for about 3 minutes or until the bottom side is nicely browned and crispy.
- Flip and cook: Using a firm, large spatula, carefully flip the fillets to cook the other side until golden and cooked through, about 3 minutes more. Repeat the coating and cooking process with the remaining two fillets.
- Serve: Serve the pan fried walleye immediately with fresh lemon wedges and sprinkle with chopped herbs like parsley, basil, or chives as desired.
Notes
- Make sure to pat the fillets dry thoroughly to achieve a crispy coating.
- Use a splatter guard to keep your stovetop clean and safer while frying.
- For extra flavor, add a pinch of smoked paprika or cayenne to the breadcrumb mixture.
- Use a heavy cast iron skillet for even heat distribution and better browning.
- This recipe is quick and perfect for a weeknight meal, ready in about 22 minutes total.
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
