Pan Fried Walleye has a light crisp coating and is quick and easy to make. Just a few ingredients are used to enhance the delicious, natural taste of walleye fish.
The crispy golden crust and the juicy flaky fish make this a perfect recipe!
Walleye
Walleye is a freshwater fish. This fish is native to many lakes in Canada and the Northern United States. It is a white, very mild-tasting fish.
This is the fish we caught when we were on our fishing/camping trip last summer. Do you remember the Beer Battered Fish? Yep, same fish. Same camping trip. I also make a Walleye salad, fish cakes and a baked almond crusted fish.
We try to catch our limit and then bring back a bunch to stock our freezer. I pulled out a package to make this pan fried fish.
This pan fried walleye is delicious served with just a fresh squeeze of lemon juice or a bit of homemade tartar sauce.
Almost any white fish fillet can be pan fried using this recipe. Cooking time may vary depending on the size of your fillets.
If you're looking for more delicious fish recipes, you'll want to try pan fried trout and baked halibut.
This section reviews the best ingredients and substitutions for this recipe. For an exact list of ingredients and quantities, check the recipe card below.
Key ingredients
- Fish fillets - we use walleye. This recipe would also work with trout, bass, tilapia or other thin fillets.
- Eggs - add the binder to hold the crumbs onto the fish
- Seasoned bread crumbs - I use bread crumbs, but panko would work well too
- Flour - just regular all-purpose flour
- Seasonings - salt, onion powder and paprika
Fresh or frozen fillets can be used in this recipe. Just make certain your fish is fully thawed and dab the fillets with a paper towel so they are dry before using.
In this section, I share step-by-step photos, cooking methods, techniques, and a general overview. For detailed instructions, temperatures, and timing, check the printable recipe card below.
How to make pan fried fish
- Lightly beat eggs in a dish
- In another dish combine flour, bread crumbs and seasoning
- Dip fish in egg and then in flour mixture
- Add a couple of tablespoons of oil to a pan
- When pan is hot add fish and cook
I cook my fillets over a medium heat and cook for 3 minutes per side. Keep an eye on your fillets as they are cooking. You don't want them to burn.
Recipe tips
- Once my fillets are nicely browned, I remove them from the pan and place them on a baking sheet lined with a rack. Then I pop them into a 250°F oven while I continue cooking the rest of the fillets. This helps keep the fish warm and crisp.
- Don't overcrowd the pan. Add just enough fillets so there is a bit of space between each fillet.
Serving suggestions
Almost anything goes! Some of my favorites include Israeli Couscous Salad, Sauteed Peas, and a Caesar salad.
Don't forget to serve some yummy peach ice cream or oatmeal cranberry cookies for dessert.
This fish can also be used in fish tacos or made into a fish sandwich! You could almost have this every day of the week!
If you love fishing, you might also want to check out this post on How to Smoke Fish and Trout Almondine.
More ways to cook walleye
If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop
Check out all my delicious main dish recipes!
Pan Fried Walleye
Equipment
- Measuring Cups
- Measuring Spoons
- Cast Iron Skillet
Ingredients
- 6 Walleye fillets
- 2 eggs
- ¾ cups flour
- 1 cup Italian style bread crumbs
- ½ teaspoon salt
- ¼ teaspoon onion powder
- ½ teaspoon paprika
For Frying
- 4 Tablespoons oil
Instructions
- Lightly beat eggs in a dish2 eggs
- In another dish combine flour, bread crumbs and seasoning¾ cups flour, 1 cup Italian style bread crumbs, ½ teaspoon salt, ¼ teaspoon onion powder, ½ teaspoon paprika
- Dip fish in egg and then in flour mixture. Shake off any excess flour.6 Walleye fillets
- Add a couple of tablespoons of oil to a pan and heat pan over medium heat.4 Tablespoons oil
- When pan is hot, add 3-4 fillets to pan. Cook 3 minutes per side so each side is nicely browned.
- Remove fish from pan and place on a baking sheet lined with a baking rack. Place cooked fish in a 250° oven while you cook remaining fish.
- Wipe out pan and add additional oil. Repeat process with remaining fish.
Video
Notes
- Once my fillets are nicely browned, I remove them from the pan and place them on a baking sheet lined with a rack. Then I pop them into a 250°F oven while I continue cooking the rest of the fillets. This helps keep the fish warm and crisp.
- Don't overcrowd the pan. Add just enough fillets so there is a bit of space between each fillet.
- I use a well seasoned cast iron skillet, but any large pan will work.
- If using frozen fish, allow the fish to fully thaw. Pat fish with a paper towel to make certain it's dry.
Nutritional Disclaimer:
Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
Angela says
Your recipe was amazing and delicious Thank you !!
I fried two 8 ounce wild pickeral fillets we were delighted with the result with lemon
The skin was crisp we ate everything along with a baked potato steamed green beans onions and sliced carrots
Kathy says
Thank you! I'm so glad you enjoyed it! 🙂
Joan Airey says
Nice flavour and crispy texture. I will use this recipe again
Kathy says
Thanks so much! It's one we come back to again and again! 🙂
Jay says
I went Walleye fishing on Lake Erie this past weekend and came home with 16 filets. This recipe was so easy to make and delicious! I added a little ground black pepper to my flour recipe. I also used more Canola oil than this recipe called for to fry the fish. I've got 12 more filets in the freezer and will be using this recipe again. Thanks for sharing it!
Kathy says
Thanks so much! Glad you enjoyed it and lucky you to have a freezer stocked full of fish. 🙂