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
More from Beyond The Chicken Coop
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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.
Bobby Snapper says
Anything that is breaded and skillet fried in this household is per this recipe. From fish to squirrel it’s the best breading for anything. Thank you.
Kathy says
I'm so glad you enjoy it! 🙂 Thank you!
Jessica Sessions says
Can you bread them ahead of time, before frying
Kathy says
Hi Jessica,
How far ahead of time are you wanting to bread them? If you do them about 30 minutes ahead of time, you'll be fine. Any longer than that and the bread crumbs are going to become too soft.
Kathy
Colleen K says
Delicious recipe! Thank you!
Kathy says
Thank you so much! Glad you enjoyed it! 🙂
Alan h says
I prefer the seasoned panko crumbs. We normally use a beer batter but that can’t be pan cooked. .yes excellent
Kathy says
Thanks so much! 🙂
Kat says
Can I use seasoned Panko instead of Breadcrumbs? and if I do, would I still use flour?
Kathy says
Hi Kat,
Yes, you can use seasoned Panko, but I'd still use the flour. Let me know how it turns out!
Kathy 🙂
Molly Kreutzfeldt says
How long do you bake them at 250 for? Thanks!
Kathy says
Hi Molly,
I just keep them in the 250°F oven until I cook up another batch and am ready to serve dinner. This just keeps them warm. They should already be fully cooked after pan frying.
Enjoy,
Kathy 🙂
Celia J Andrus says
Made this last night! It was delicious and everyone loved it!
Kathy says
Thank you so much! 🙂
Emily says
Can you do this with skin on one side of the fillets?
Kathy says
You bet!
Jude says
Liked the breading but next time I will add a lot more spice to it - maybe some smoked paprika. Nice and crispy but, as written, a little too bland for us.
Kathy says
Thank you! The great thing about this recipe is you can easily spice it up to your liking! 🙂
Carol says
Made this for the second time tonight! Delicious and super easy. The flour/breadcrumb combo is a winner! Thank you for the recipe!
Kathy says
Thank you so much! Glad you enjoyed it! 🙂
Ann Baker says
Absolutely perfect and such an easy way to and cook the fish. Loved the crispy coating and great flavor. Honestly never thought about combining flour and breadcrumbs, but it worked perfectly. Will be our new "go to" method for pan frying fish from now on!
Kathy says
Thanks so much! 🙂
Kc says
Has anyone tried to deep fry with this recipe?
Kathy says
I have not tried deep frying this recipe.
Char Rod says
Delicious! The only change I made was to add garlic powder. This is a keeper!!
Kathy says
Thank you!!! 🙂
Karen says
This was very good. A hit with the family.
Kathy says
Thank you! 🙂
Suzie says
Hmmm! I often wonder why a 4 star review, rather than a 5 star review, when the recipe was "very good" and "a hit with the family".
Vivian says
Can I prepare the fish in the coating, keep it in the fridge and cook it later in the day?
Kathy says
Hi Vivian,
I have not tried this before, but I'm afraid the coating will become gummy. If you're trying to save time, I think I'd have the fillets ready to go and cover in the refrigerator. Mix the flour and bread crumbs together with seasonings and cover and leave at room temperature. At dinnertime, beat the eggs and the quickly dip the fillets. It will save you a few minutes.
Let me know if that works for you!
Kathy 🙂
Vivian says
Thanks Kathy, you’re the best
Kathy says
🙂
Tamara says
We just had this for an early dinner and it was very tasty. I learned something new from you and it is to combine the flour with the breadcrumbs inside of using three separate dishes. The crust stays put your way and I will never go back to the old way. Thank you for a great and easy recipe.
Kathy says
Thanks, Tamara! So glad you enjoyed it! 🙂
Dorothy says
Delicious! fast and easy and will be making again. I didn't have any onion powder, so sliced up some thin onions and cooked with fish,it was really good!!
Kathy says
Thank you! So glad you enjoyed it! 🙂
Mimi10525 says
Tried this tonight with fresh Walleye. Both my husband and I thought it was great! So crispy and flaky. Will be my new “go to” recipe for fish and maybe chicken.
Kathy says
Thanks so much! I appreciate you letting me know and I'm so glad you enjoyed it!
Kathy 🙂
Martha D says
This was fantastic! Crunchy and delicious and easy. Definitely a hubby pleaser!!
Kathy says
Thanks! Glad he enjoyed it!!! 🙂
Karen says
Hi, this looks interesting. I have walleye in the freezer but it has skin on. Would this method work or should I try and remove the skin first?
Kathy says
Hi Karen,
I think you could cook with the skin on. Start by cooking with the skin side down and cook till really crispy and then flip to cook the meat side.
Enjoy,
Kathy 🙂
Dell says
Walleye is not a skin down fish - The taste is too delicate, it will become chewy if overcooked.
This is not a Striped Bass - Walleye is more finicky.
Skin the fillet - and - make sure the silvering is not on the fillet.. A little bit can taint the flavor to bitter.
Coat in Plancko, or, crushed (pulverized) saltine crackers, and, cooked in a skillet of lard for the lightest, flaky, coating.
A squeeze of Lemon and a dash of salt is all you need if you want to actually taste Walleye.
Kathy says
Thanks for your tips!
Susan J. says
Dell, publish your own recipe separately on PINTEREST, instead of arrogantly pointing out what you consider to be Kathy's errors.
Kathy says
Thank you! Everyone seems to have a different way of what they think is the right way. I appreciate your support. 🙂
Martha D says
Remove skin….
Dorothy says
I used skin on and it was great. Do skin down first and do not turn it until skin is crispy
Kathy says
Thanks so much for your tips! 🙂
Jenn says
Is the 250° Fahrenheit or Celsius?
Kathy says
Fahrenheit. It's just to keep the fish warm while you are finishing the rest of the batch.
Tanya Lemma says
Delicious! A friend brought us fresh/frozen Walleye and we thoroughly enjoyed it. So easy!
Kathy says
Thanks! Glad you enjoyed it! 🙂
Ruthie says
I have made this twice for my husband. He loved it. This was the best and very easy way to cook fish. I use to cook at a catfish restaurant for years, and wish I had known about this recipe, back then.
Kathy says
Thank you!!! So glad you and your husband both love it! I haven't tired this recipe with catfish, but I think it would be great!!! Thanks for your comment 🙂
Kathy