Pan Fried Walleye
User Reviews
5.0
15 reviews
Excellent
Pan Fried Walleye
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This Pan Fried Walleye is coated in a panko, parmesan breading and cooked to crispy perfection. Clocking in at just 20 minutes, it's the perfect weeknight meal!
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Ingredients
- 4 fillets walleye 1/2 inch thickness, 7-8 inches in length
- 1 egg beaten
- ½ cup Parmesan Cheese finely grated (powdered works best)
- ⅔ cup Panko bread crumbs
- 1 tsp kosher salt
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp black pepper freshly ground
- Oil for cooking
- Garnishes: fresh lemon wedges, chopped fresh herbs such as parsley, basil, or chives
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Instructions
- In a pie plate or similar dish, combine parmesan cheese, panko breadcrumbs, salt, garlic powder, onion powder, and black pepper. Use hand whisk to combine well. Set aside.
- Use clean paper towels to thoroughly pat dry walleye fillets, removing excess moisture. Set aside.
- Pour enough oil in a large, heavy skillet or cast iron pan to generously coat the entire bottom of the pan. Heat oil over medium heat while you prepare the fish.
- Dip or brush two walleye fillets with beaten egg to coat. Allow excess to drip off.
- Firmly press enough breadcrumb mixture onto both sides of walleye fillets to very generously coat both sides.
- Once oil is very hot and smoking, place two coated walleye fillets into pan and cover with splatter guard to prevent oil splatters. Cook about 3 minutes or just until bottom is nicely browned.
- Use a firm, large spatula to carefully flip fillets over and repeat with other side. Repeat with remaining two fillets.
- Serve immediately with lemon wedges and any freshly chopped herbs you'd like.
Notes
- I use 3 tablespoons of oil in my large cast iron pan for quick and even cooking results.
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- Be sure to use kosher salt and not table salt, as table salt will be much saltier: all about Kosher salt.
- If desired, add 1/2 tsp paprika or smoked paprika.
- Use your cooking oil of choice; olive, canola, or vegetable oil are all good choices.
- I use 3 tablespoons of oil in my large cast iron pan for quick and even cooking results.
- If your walleye fillets are on the thinner side, decrease cook time by a minute or so.
- Use medium heat, as the exterior can brown before the center is fully cooked through.
- A good splatter guard is super helpful for preventing oil splatters while allowing steam to escape.
- Serve Pan Fried Walleye with Garlic Lemon Roasted Potatoes and Strawberry Asparagus Salad.
Nutrition Information
Show Details
Calories
270kcal
(14%)
Carbohydrates
8g
(3%)
Protein
41g
(82%)
Fat
8g
(12%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
0.01g
Cholesterol
134mg
(45%)
Sodium
959mg
(40%)
Potassium
568mg
(16%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
158IU
(3%)
Vitamin C
0.1mg
(0%)
Calcium
192mg
(19%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 270 kcal
% Daily Value*
| Calories | 270kcal | 14% |
| Carbohydrates | 8g | 3% |
| Protein | 41g | 82% |
| Fat | 8g | 12% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 134mg | 45% |
| Sodium | 959mg | 40% |
| Potassium | 568mg | 12% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 158IU | 3% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 192mg | 19% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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