Pan-Fried Walleye
A quintessential Midwestern classic, this Pan-Fried Walleye recipe delivers perfectly golden, crispy fillets with a tender, flaky interior. The simple seasoned cornmeal and flour coating creates an irresistible crust, making it a quick and delicious meal ready in just 20 minutes. Served with a squeeze of fresh lemon, it's a true taste of the Great Lakes.
For 4 servings
4 steps. 10 minutes total.
- 1
Step 1
- a.Prepare Dredging Station
- b.Thoroughly pat the walleye fillets dry with paper towels. This is the most critical step for a crispy crust.
- c.In a wide, shallow dish, whisk together the all-purpose flour, cornmeal, salt, black pepper, paprika, and garlic powder.
- d.In a second shallow dish, beat the eggs and milk together until smooth to create an egg wash.
- 2
Step 2
- a.Coat the Walleye Fillets
- b.Working with one fillet at a time, dredge it in the seasoned flour mixture, ensuring it's lightly coated on all sides. Shake off any excess.
- c.Next, dip the flour-dusted fillet into the egg wash, allowing any excess to drip off.
- d.Finally, return the fillet to the dry mixture, pressing gently to ensure a thick, even coating. Set the breaded fillet on a plate or wire rack.
- 3
Step 3
- a.Pan-Fry to Golden Perfection
- b.Pour vegetable oil into a large, heavy-bottomed skillet to a depth of about 1/4 inch. Heat over medium-high heat until the oil shimmers and reaches approximately 350°F (175°C).
- c.Carefully place two coated fillets into the hot oil, making sure not to overcrowd the pan. Cook for 3-4 minutes per side, until the crust is deep golden brown and the fish flakes easily with a fork.
- d.The internal temperature should reach 145°F (63°C).
- e.Using a fish spatula, transfer the cooked walleye to a wire rack to drain. This keeps the bottom crispy. Repeat with the remaining fillets.
- 4
Step 4
- a.Serve and Garnish
- b.Sprinkle the hot fillets with a little extra salt if desired.
- c.Garnish with fresh chopped parsley and serve immediately with lemon wedges for squeezing over the fish.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the crispiest fish, ensure your oil is hot enough before adding the fillets. A drop of batter should sizzle immediately.
- 2Do not overcrowd the skillet. Frying in batches maintains the oil temperature, ensuring the fish fries rather than steams.
- 3Use a wire rack for draining instead of paper towels. This allows air to circulate, preventing the bottom from becoming soggy.
- 4Patting the fillets completely dry is non-negotiable for getting the breading to stick and crisp up properly.
- 5Walleye cooks very quickly. Be careful not to overcook it, or it will become dry instead of flaky and moist.
Adapt it for your goals.
Spicy Cajun Style
Replace the paprika and garlic powder with 2 teaspoons of Cajun or Creole seasoning for a spicy kick.
Gluten Free VersionGluten-Free Version
Substitute the all-purpose flour with a 1-to-1 gluten-free baking flour blend. Ensure your cornmeal is certified gluten-free.
Lighter Baked WalleyeLighter Baked Walleye
For a healthier option, place the breaded fillets on a lightly oiled baking sheet. Spray the tops with cooking spray and bake at 400°F (200°C) for 12-15 minutes, flipping halfway through, until golden and cooked through.
Herb Infused BreadingHerb-Infused Breading
Add 1 teaspoon of dried dill weed or dried thyme to the flour mixture for an aromatic, herbaceous flavor that pairs beautifully with fish.
Why this is on our healthy list.
Excellent Source of Lean Protein
Walleye is packed with high-quality, lean protein, which is essential for building and repairing tissues, supporting muscle growth, and maintaining a healthy metabolism.
Rich in Omega-3 Fatty Acids
This freshwater fish is a good source of EPA and DHA omega-3 fatty acids, known for their anti-inflammatory properties and their role in supporting heart and brain health.
Boosts Vitamin B12 Levels
Walleye provides a significant amount of Vitamin B12, a crucial nutrient for nerve function, the formation of red blood cells, and DNA synthesis, helping to prevent anemia and boost energy.
Frequently asked questions
One serving of this Pan-Fried Walleye, which is one fillet (about 195g cooked), contains approximately 390-420 calories. The exact number can vary based on the size of the fillet and the amount of oil absorbed during frying.