Description
This Pan Fried Walleye recipe features tender walleye fillets coated in a crispy panko and parmesan breading, seasoned with aromatic spices, and pan-fried to golden perfection. Ready in just 22 minutes, it's a quick and delicious meal ideal for a satisfying weeknight dinner, served with fresh lemon wedges and herbs for a bright 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)
Cooking
- Oil for cooking
Garnishes
- Fresh lemon wedges
- Chopped fresh herbs such as parsley, basil, or chives
Instructions
- Prepare the Coating: 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 Fillets: Use clean paper towels to pat the walleye fillets dry completely, removing any excess moisture to ensure proper breading adhesion.
- Heat the Oil: Pour enough cooking oil into a large, heavy skillet or cast iron pan to generously coat the bottom. Heat over medium heat until the oil is very hot and beginning to smoke.
- Coat the Fish with Egg: Dip or brush two walleye fillets with the beaten egg to lightly coat them, allowing any excess to drip off.
- Apply the Breadcrumb Mixture: Firmly press enough of the breadcrumb and parmesan mixture onto both sides of the fillets to generously coat them.
- Pan Fry the Fillets: Place the coated fillets carefully into the hot oil, cover with a splatter guard to prevent oil splashing, and cook for about 3 minutes or until the bottoms are golden brown and crispy.
- Flip and Cook Other Side: Using a large, firm spatula, carefully flip the fillets over and cook the other side until equally browned and cooked through, about 3 minutes.
- Repeat for Remaining Fillets: Repeat the egg dipping, breading, and frying steps with the remaining two fillets.
- Serve: Serve the crispy pan-fried walleye immediately with fresh lemon wedges and your choice of chopped fresh herbs such as parsley, basil, or chives.
Notes
- Use finely grated or powdered parmesan cheese for the best texture in the breadcrumb coating.
- Patting the fish dry is essential to achieve a crispy coating that adheres well.
- A heavy skillet or cast iron pan ensures even heat distribution for optimal frying.
- Covering the pan with a splatter guard helps keep your stovetop clean and safe from hot oil splatters.
- Serve immediately to enjoy the fish at its crispiest and freshest.
- For a gluten-free version, substitute panko breadcrumbs with gluten-free 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
