Pan-Fried Walleye

How to Make Pan-Fried Walleye

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1. Pat the fillets very dry with kitchen paper and check for any pin bones. Season lightly with a little of the salt and pepper.

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2. Mix the flour with the remaining salt and pepper, the paprika and the garlic powder on a plate. Press each fillet into the flour, turning to coat both sides, and shake off the excess.

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3. Heat the oil in a large non-stick or cast-iron frying pan over medium-high heat until it shimmers, then add half the butter.

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4. Lay the fillets in the pan, skin side down if they have skin, and cook for 3 to 4 minutes without moving them until the underside is deep golden.

   Mark done Start 3 min timer

5. Turn carefully with a fish slice and cook for 2 to 3 minutes more, until the fish flakes easily and the second side is golden. Cook in two batches if the pan is crowded.

   Mark done Start 2 min timer

6. Move the fish to warm plates. Add the remaining butter to the pan and swirl it for 30 seconds until foaming, then add the lemon juice.

   Mark done Start 30 sec timer

7. Spoon the lemon butter over the fillets, scatter with the parsley and serve with the lemon wedges.

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Tips for Making Pan-Fried Walleye

• Dry the fish thoroughly. Moisture on the surface turns the flour to paste and the coating slides off instead of crisping.
• Leave each fillet alone for the first 3 minutes. Moving it before the crust has formed tears the coating and makes the fish stick.
• Do not overcook it. Walleye is lean, and once it flakes it is done, so pull it from the pan a moment before you think it is ready.

What to Serve with Pan-Fried Walleye

• Boiled new potatoes
• Coleslaw
• Buttered corn on the cob

Storing & Reheating Pan-Fried Walleye

Best eaten straight away, while the coating is crisp. Leftover fish keeps in the fridge for up to 2 days and is good flaked into a salad, but does not reheat well.

Pan-Fried Walleye FAQ: Common Questions

Pan-Fried Walleye Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.