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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!
Pan Fried Walleye is a delicious way to cook any type of white fish.
What is Walleye?
Walleye is a fresh water 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 using this 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.
What if I don’t have Walleye?
Not a problem. Almost any white fish fillet can be pan fried. Cooking time may vary depending on the size of your fillets.
What ingredients do I need?
The list of ingredients is simple. You need fillets of Walleye or other white fish, eggs, seasoned bread crumbs, flour, salt, onion powder and paprika. You will also need a bit of oil to pan fry the fish in.
My fillets varied in size because the fish we caught were never the same size. I used 8 fillets or about 1 1/2 – 2 pounds of fish. You can adjust this recipe by selecting the number of fillets you need to feed your family.
Can I use fresh or frozen fish?
Yes! I used frozen fillets for this recipe. Just make certain your fish is fully thawed and dab the fillets with a paper towel so they are dry before using.
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
How long do you cook pan fried fish?
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.
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 350 degree oven while I continue cooking the rest of the fillets.
This helps keep the fish warm and crisp.
What should I serve with pan fried fish?
Almost anything goes! Some of my favorites include Israeli Couscous Salad, Sauteed Peas and a nice green salad or a homemade coleslaw. Don’t forget to serve some yummy peach ice cream or oatmeal cranberry cookie for dessert.
This fish can also be used in fish tacos or made into a fish sandwich! You could almost have this everyday of the week!
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If you make this recipe, Iād love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop
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Crispy pan fried fish fillets
- 8 Walleye fillets
- 2 eggs
- 3/4 cups flour
- 1 cup Italian style bread crumbs
- 1/2 teaspoon salt
- 1/4 teaspoon onion powder
- 1/2 teaspoon paprika
- 4 Tablespoons oil
Lightly beat eggs in a dish
In another dish combine flour, bread crumbs and seasoning
Dip fish in egg and then in flour mixture. Shake off any excess flour.
Add a couple of tablespoons of oil to a pan and heat pan over medium heat.
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 350 degree oven while you cook remaining fish.
Wipe out pan and add additional oil. Repeat process with remaining fish.
Recipe Video
You can use vegetable, canola or olive oil.
May substitute white fish fillets for walleye.
11 Comments
Jan
November 3, 2019 at 8:50 amI have lived in Minnesota my entire life. Anyone from here knows that Walleye rules. I have never heard it referred to as Walleyed Pike. Walleye is a member of the perch family. In Minnesota a Pike is usually associated with a Northern. ( another well known fish in Minnesota along with the Muskie). Walleye has fewer bones and a more delecate taste. When cooking them, simple is the rule. A little flour, salt and pepper is really all you need. some breadcrumbs and egg are okay, but nothing else. Let the fish shine. Don’t overcook. Serve with beans, coleslaw and bread. Fry in a cast iron skillet over a open fire. serve in a metal pie plate. It doesn’t get much better than that!
Kathy
November 3, 2019 at 10:14 amThanks, Jan. Simple is best! š
Bill
May 2, 2019 at 4:54 amA small correction if I may, even though it is called a Walleyed Pike, a Walleye is not a member of the Pike family but the largest member of the Perch family. A Northern Pike is a very dry and BONY fish, the Y bones make any but very large specimens hard to fillet. You will find that there is very little difference except size in the Perch Family, with Yellow Perch the smallest to Sauger and Walleye. Most people can’t tell the difference between a Walleye and a Sauger. All three taste the same, the Sauger has spots on it’s dorsal fin, the walleye does not, the only difference.
Kathy
May 2, 2019 at 5:17 amHi Bill,
Thanks for the correction! I made the change in my post too! I appreciate you letting me know and describing the difference.
Happy Fishing! š
David @ Spiced
February 25, 2019 at 5:22 amMy grandpa and I used to go fishing all the time, and he’d come back and fry up our catch (usually crappie) for dinner that night. I miss those days! I might have to get my hands on some good white fish so I can make this recipe. It looks absolutely delicious!!
Kathy
February 27, 2019 at 5:16 amWhat great memories! This fish is quick and easy to make so it’s perfect for weeknight dinners.
Kelly | Foodtasia
February 22, 2019 at 9:14 amThe crispy coating on this fish looks fantastic! This is one of the few ways I can get my kids to eat fish. And that’s just fine with me!
Alexandra @ It's Not Complicated Recipes
February 21, 2019 at 10:58 pmThat looks absolutely delicious!
Kathy
February 22, 2019 at 4:46 amThanks!
Mary Ann | The Beach House Kitchen
February 21, 2019 at 6:07 pmKeeping this one in my back pocket for the Lenten season this year Kathy!
Fred Gaudet
February 21, 2019 at 4:04 pmGreat idea for dinner.