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What Is Walleye?
Walleye are a freshwater fish caught mainly in Canada, the Great Lakes, and the Upper Mississippi River Basin. They belong to the perch family and can span anywhere from 2.5 to 3 feet in length.Walleye fillets have a very mild taste, similar in flavor to cod, trout, and halibut. The mild flavor and tender texture of Walleye is the perfect fish to introduce to non-fish eaters!
Why This Recipe Stands Out
We’re so excited to be adding this Pan Fried Walleye to our arsenal of delicious fish and seafood recipes. Here’s why:- Outstandingly Tender: Walleye is an amazingly tender white-flesh fish with a super mild flavor that we love. More on that below!
- Not Deep Fried: With our pan frying method, you won’t need nearly as much oil as you would when deep frying walleye.
- More Flavorful: The tasty parmesan/panko mixture that we use offers much more flavor than regular breading.
- 30-Minute Dinner: Pan Fried Walleye only takes about 20 minutes to cook, making it the perfect weeknight meal.
- Kid Approved: Even picky eaters devour this recipe thanks to the mildness of the fish and the parmesan cheese.
Key Recipe Ingredients
Amy Dong
- Walleye—Fresh or frozen walleye works fine, as long as it’s about 1/2-inch in thickness throughout. Fully thaw frozen fillets and pat-dry all fillets thoroughly.
- Egg—One beaten egg binds the breading to the fillets.
- Parmesan Cheese—We like using powdered parmesan cheese for this recipe, as the fine texture adheres nicely to the fish.
- Panko Bread Crumbs—Feel free to use gluten-free panko here to make the recipe gluten-friendly. Use plain, unseasoned panko bread crumbs.
- Spices—Garlic powder, onion powder, kosher salt, and fresh pepper are all the seasonings you’ll need for outstanding flavor.
- Oil—Use any oil you like for cooking; olive, canola, and vegetable oils all work well.
Substitutions and Variations
Check out our favorite recipe variations for Pan Fried Walleye:- Swap the Fish: If you’re not in Canada or the Midwest, it can be hard to find Walleye, but no worries! This recipe works amazing with trout, halibut, or cod. For cod cooking times, check out our recipe for Lemon Butter Cod.
- Swap the Breading for a Sauce: Try cooking Pan Fried Walleye with a lemon-butter sauce like the one in this Easy, Perfect Barramundi Recipe.
- Make Fish Tacos: Pan Fried Walleye is amazing in fish tacos. Check out our Crispy Baja Fish Tacos recipe for topping suggestions.
- Adjust the Spices: Feel free to adjust the spices however you like. Paprika and chopped herbs are great options to add.
Step-By-Step Recipe Instructions
Whisk together panko breadcrumbs, parmesan cheese, and spices in a bowl.
Amy Dong
In a separate bowl, whisk egg. Set aside.
Amy Dong
Heat oil in large skillet. While pan is heating, dip walleye fillets in beaten egg.
Generously pat breadcrumb mixture onto both sides of the walleye fillets.
When oil is smoking hot, place 2 fillets on pan and cook—I use a splatter guard to prevent oil splatters—for 3 minutes. Flip and cook another 3 minutes. Repeat with remaining fillets.
Amy Dong
Garnish with fresh herbs and lemon slices and serve immediately. Enjoy!
Amy Dong
How To Prep Ahead
Here are a few simple strategies we use to make Pan Fried Walleye even easier:- Make Breading in Advance: All the breading ingredients can be measured and mixed several days in advance. Just store in an airtight container in the fridge until ready to use.
- Thaw your Fish: If you’re using frozen fish, we recommend moving the fillets from freezer to fridge up to 2 nights earlier.
- Make Fish In Advance: Cooked walleye will stay fresh in the fridge for up to 3 days. Feel free to enjoy Pan Fried Walleye as a meal-prepped lunch or dinner. We like to reheat it in the oven or toaster oven to re-crisp the coating a bit.
What To Serve With Pan Fried Walleye
Vegetables- We love serving this Avocado Salsa next to seafood dishes. It’s light, fresh, and packed with healthy fats!
- Roasted Brussels Sprouts with Honey Sriracha and Grilled Zucchini make great veggie sides for Pan Fried Walleye.
- Try serving this hearty Wild Rice Pilaf with your walleye fillets. It pairs wonderfully with fish!
- We also love this Cilantro Lime Rice as a vibrant, flavorful spin on regular long grain rice.
- For a potato side, try these totally addicting Garlic Roasted Potatoes with Lemon.
- Finish off your meal with a sweet treat like this no-bake Strawberry Icebox Cake.
- We can’t resist this rich and indulgent Chocolate Zucchini Cake when we’re making this Pan Fried Walleye in the summer.
Pan Fried Walleye
Prep Time: 10 minutes minsCook Time: 12 minutes mins
Total Time: 22 minutes mins
Serves 4
- 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
Use clean paper towels to thoroughly pat dry walleye fillets, removing excess moisture. Set aside.
Pour enough oil in a large, heavy skillet or cast iron pan to generously coat the entire bottom of the pan. Heat oil over medium heat while you prepare the fish.
Dip or brush two walleye fillets with beaten egg to coat. Allow excess to drip off.
Firmly press enough breadcrumb mixture onto both sides of walleye fillets to very generously coat both sides.
Once oil is very hot and smoking, place two coated walleye fillets into pan and cover with splatter guard to prevent oil splatters. Cook about 3 minutes or just until bottom is nicely browned.
Use a firm, large spatula to carefully flip fillets over and repeat with other side. Repeat with remaining two fillets.
Serve immediately with lemon wedges and any freshly chopped herbs you'd like.
Notes
- Be sure to use kosher salt and not table salt, as table salt will be much saltier: all about Kosher salt.
- If desired, add 1/2 tsp paprika or smoked paprika.
- Use your cooking oil of choice; olive, canola, or vegetable oil are all good choices.
- I use 3 tablespoons of oil in my large cast iron pan for quick and even cooking results.
- If your walleye fillets are on the thinner side, decrease cook time by a minute or so.
- Use medium heat, as the exterior can brown before the center is fully cooked through.
- A good splatter guard is super helpful for preventing oil splatters while allowing steam to escape.
- Serve Pan Fried Walleye with Garlic Lemon Roasted Potatoes and Strawberry Asparagus Salad.
