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Pan Fried Walleye has a light, crispy coating while the fish stays tender and flaky. It's quick and easy to make with just a handful of simple ingredients.
This is one of our favorite ways to cook freshly caught walleye, and it comes together quickly in a skillet on the stovetop.
⭐⭐⭐⭐⭐ Reader Review
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've got 12 more filets in the freezer and will be using this recipe again. Thanks for sharing it!
Cooking with walleye
Walleye is a freshwater fish native to many lakes in Canada and the northern United States. It has white flesh and a very mild flavor.
This is the fish we catch on our annual fishing and camping trip. It's also the same fish I use for my Beer Battered Fish, walleye salad, fish cakes, and a baked almond crusted fish.
We try to catch our limit and then bring enough home to stock our freezer. Pan frying is one of my favorite ways to cook those fillets.
Serve pan fried walleye with 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.
Key ingredients
This section reviews the best ingredients and substitutions for this recipe. For an exact list of ingredients and quantities, check the recipe card below.
- Fish fillets - we use walleye. This recipe would also work with trout, bass, tilapia, or other thin fillets.
- Eggs - act as a binder to hold the crumbs onto the fish.
- Seasoned breadcrumbs - I use Italian-style breadcrumbs, but panko can also be used.
- Flour - use 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.
How to make pan fried walleye
- Lightly beat eggs in a dish
- In another dish, combine flour, breadcrumbs, and seasoning
- Dip fish in egg and then in flour mixture
- Add a couple of tablespoons of oil to a pan
- When the pan is hot, add fish and cook
I cook my fillets over a medium heat and cook for about 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.
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 fish recipes.
Pan Fried Walleye
Video
Equipment
- Measuring Cups
- Measuring Spoons
Ingredients
- 6 Walleye fillets
- 2 eggs
- ¾ cup flour
- 1 cup Italian-style breadcrumbs
- ½ teaspoon salt
- ¼ teaspoon onion powder
- ½ teaspoon paprika
For Frying
- 4 Tablespoons oil (Any type of neutral-flavored oil: canola, vegetable, avocado)
Instructions
- Lightly beat eggs in a dish.2 eggs
- In another dish, combine flour, breadcrumbs, and seasoning.¾ cup flour, 1 cup Italian-style breadcrumbs, ½ teaspoon salt, ¼ teaspoon onion powder, ½ teaspoon paprika
- Dip fish in egg and then in breadcrumb mixture.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 for about 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°F oven while you cook the remaining fish.
- Wipe out pan and add additional oil. Repeat process with remaining fish.
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.
Thomas says
Great recipe. It turned out really delicious. I finished it with a little bit of lemon juice and salt.
Kathy Berget says
Awesome! Thanks so much!
Mindy says
This was my first time ever cooking fresh fish. We did walleye and I'm very happy I found this recipe. It was great and the "3 min ea side" was spot on! They had various thickness, but it still worked! Thank you.
Kathy says
Thank you! I'm so glad you enjoyed the recipe!
jim bixby says
Love Walleye! This sounds like a great way to prepare it. The only option to obtain this fish for us in Virginia is internet\mail order or, specialty grocery stores. The only availability is the fillet with skin on. So, when preparing this recipe with self caught fillets is the skin still on one side? If so, do you wait until after cooking to remove it such as many do with a Salmon?
Kathy says
Hi Jim,
We remove the skin when we are filleting the fish. You can cook with the skin on and then remove it before serving or while you're eating. Many people enjoy eating the skin as well. Let me know if you have any other questions.
Kathy 🙂
J Serya says
Simple recipe that works well. However I must remark heartily against using canola oil. Canola is a very low quality oil that when lightly warmed has a nasty fish smell! Get off the canola bus and start using olive oil or sunflower oil or avocado oil. You will always get better flavor and odors when you stop using canola.
Kathy says
Thanks for your advice.
Ollie says
Grape seed oil is also excellent and can handle high temps. Delicious for frying fish!
Kathy says
Thanks for your tip! I appreciate it. 🙂
Carol Vilevac says
For some time I've been baking my walleye fillets, but they don't compare to your fried version which are so crispy and delicious.
The only change I made was to add 1/4 cup finely shredded parmesan to the flour and crumb mix. Outstanding!
Kathy says
Thanks! And I love that you added Parmesan! I'll need to give that a try next time.
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. 🙂