Description
This Pan Fried Walleye recipe features lightly breaded fish fillets coated with a flavorful mixture of parmesan cheese and panko breadcrumbs. Cooked to a golden crisp in a skillet, this dish is perfect for a quick and tasty weeknight dinner. Served with fresh lemon wedges and herbs, it offers a deliciously simple meal ready in just 22 minutes.
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)
- oil for cooking (enough to generously coat the bottom of pan)
Garnishes
- fresh lemon wedges
- chopped fresh herbs such as parsley, basil, or chives
Instructions
- Prepare Breadcrumb Mixture: In a pie plate or similar dish, combine parmesan cheese, panko breadcrumbs, kosher salt, garlic powder, onion powder, and freshly ground black pepper. Whisk together thoroughly to blend all ingredients evenly. Set aside.
- Dry the Fish: Using clean paper towels, pat the walleye fillets dry to remove any excess moisture, which helps the coating adhere better. Set the fillets aside.
- Heat the Oil: Pour enough cooking 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 just beginning to smoke.
- Coat the Fillets: Dip or brush two fillets with the beaten egg, allowing any excess to drip off. Firmly press the breadcrumb mixture onto both sides of each fillet to create a thick, even coating.
- Fry First Two Fillets: Carefully place the coated fillets into the hot oil. Cover the skillet with a splatter guard to prevent oil splatters. Cook the fillets for about 3 minutes until the bottoms are nicely browned and crispy.
- Flip and Cook Other Side: Using a firm, large spatula, carefully flip each fillet over and cook for an additional 3 minutes until the other side is also golden brown and crispy.
- Repeat with Remaining Fillets: Remove the cooked fillets and repeat the coating and frying process with the remaining two fillets.
- Serve: Serve the crispy pan-fried walleye immediately, garnished with fresh lemon wedges and chopped fresh herbs like parsley, basil, or chives for added flavor and freshness.
Notes
- Use powdered parmesan cheese for a finer, more uniform coating that sticks well to the fish.
- Patting the fish fillets dry ensures the coating adheres properly and results in a crispier crust.
- Maintain medium heat to avoid burning the breadcrumbs while ensuring the fish cooks through evenly.
- A splatter guard minimizes mess and improves safety when frying.
- Serve immediately to enjoy maximum crispiness before the coating softens.
- Substitute the herbs according to preference or availability—thyme or dill work well too.
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
