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 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.
Another delicious fish to try is this pan fried trout.
Key ingredients
- Fish fillets - we use walleye. This recipe would also work with trout, bass, 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.
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 degree 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 everyday of the week!
If you love fishing, you might also want to check out this post on How to Smoke Fish and Trout Almondine.
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
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.
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.
Lori A Coleman says
This is great, how I cook walleye too…but the protein number seems off in the nutrition info. A 4 oz fillet has more than 30 grams of protein.
Kathy says
Hi Lori,
Thank you for your information.
Kathy
dana wagner says
How long to you keep the fish in the oven for?
Kathy says
Hi Dana,
I just keep it in the oven to keep it warm when I am cooking the fish in batches. This helps keep the first batch warm while I am cooking the rest. You do not want to keep it in too long or it will dry out. I wouldn't keep it in there for longer than 20 minutes.
Enjoy! 🙂
Dana says
Thanks, it turned out great
Kathy says
Wonderful!
Christopher L Simons says
I mostly used this recipe for the preparation of the fish. I noticed all of these spices are included with other spices in Old Bay.
Kevin says
ABSOLUTELY FANTASTIC!!! First time to cook walleye filets and can't imagine trying anything else. Amazing!
Kathy says
Thanks, Kevin!!! I appreciate your rave!!! 🙂
Matt says
This recipe was not very good 🙃. It did not mention deboning the fish and my wife got a mouthful of tiny bones
Kathy says
Hi Matt,
I'm sorry this didn't work for you. This recipe calls for fish fillets, which typically means the flesh is removed from the skin and bones.
Kathy
Paul says
What a kind reply. I wonder if this family also ate the fish scales. I just caught a 30" walleye and and am looking forward to using this well-reviewed recipe!
Kathy says
Thanks, Paul! And lucky you for catching such a great sized fish! That had to have been fun. We don't usually find them that big where we fish.
Enjoy! 🙂
Bob says
Wow! What happens if you eat chicken wings? Or a Banana?
Capt. Michael says
Well then your not much of a fisherman then ! lol If you had any clue when you were cleaning your walleye you know how to debone them when cleaning them. If I were your wife I would have well use your imagination ! lol.
This recipe is GREAT use it all the time for walleye perch crappie, etc.
Good fishing everyone !
Kathy says
Thanks, Capt. Mike! 🙂
Carolyn says
A 5 star recipe! I used Panko bread crumbs and followed the recipe as written. It was a big hit and delicious. I am keeping this one for future fish dinners. Thanks!
Kathy says
Thanks! Panko has such great texture - it works great with this fish! Thanks so much for your comment. I appreciate it!!! 🙂
helen pemble says
Absolutely the best and easiest way to prepare walleye fillets! We've lived in Minnesota for 50 years and tried many different walleye recipes including a variety of commercial mixes but this is the best of them all. We should have been preparing walleye this way starting years ago!
Kathy says
Thanks, Helen! No need for a mix when you can do it all with just some simple ingredients! Thanks for leaving such a lovely comment! 🙂
Kathy
Nancy says
Trying this tonight. Do I leave the skin on?
Kathy says
Hi Nancy,
We cook ours without the skin.
Enjoy!
Kay says
The walleye was delicious. I have used this recipe for catfish too. Very favorable and easy to prepare. Thank you for sharing.
Kathy says
Thanks, Kay! We've used this recipe on other fish as well. I don't usually cook catfish because it's not available, but I'll keep this in mind if I do ever get some!
Thank you - Kathy 🙂
Marilee Griffin says
What kind of a skillet do you use? I have heard that cast iron is the best, but I have a glass topped stove.
Kathy says
Hi Marilee,
I use a heavy duty stainless steel frying pan similar to this one - Frying Pan.