Description
This Pan Fried Walleye recipe features lightly breaded walleye fillets coated in a crispy parmesan and panko crust, cooked to golden perfection in a hot skillet. Ready in just 22 minutes, it's a simple, delicious weeknight dinner served with fresh lemon wedges and herbs.
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 (enough to generously coat the bottom of the pan)
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 Fish: Pat the walleye fillets dry with clean paper towels to remove any excess moisture. 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 begins to smoke slightly.
- Coat the Fish: Dip or brush two walleye fillets with the beaten egg, allowing excess to drip off. Firmly press the breadcrumb mixture onto both sides of each fillet to create a generous coating.
- Fry the Fillets: Carefully place the coated fillets into the hot oil. Cover the pan with a splatter guard to minimize oil splatters. Cook for about 3 minutes until the bottom side is nicely browned.
- Flip and Finish Cooking: Using a firm, large spatula, carefully flip the fillets over and cook the other side until golden brown, about 3 minutes. Repeat the coating and frying process for the remaining two fillets.
- Serve: Serve the pan-fried walleye immediately with fresh lemon wedges and your choice of chopped fresh herbs such as parsley, basil, or chives.
Notes
- Use powdered parmesan cheese for the best coating texture and crispiness.
- Ensure the walleye fillets are thoroughly dried before coating to help the breading adhere better and result in a crispier crust.
- Use a cast iron skillet or heavy-bottomed pan for even heat distribution while frying.
- Keep the oil temperature hot but not smoking excessively to prevent burning the coating.
- Serve immediately for optimal crispness; leftovers will lose some crisp texture.
- Substitute panko with regular bread crumbs if needed, though panko provides a lighter crunch.
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
