Cody Casey
Walleye is a freshwater fish native to lakes in Canada and the Northern United States. It is a mild-tasting, white fish that can be cooked in a variety of ways, including pan-frying, grilling, and baking. Pan-fried walleye is a quick and easy dish that can be made with a few simple ingredients. The fish is typically seasoned and coated in a flour or breadcrumb mixture before being fried in oil or butter until golden brown. This creates a crispy, golden crust and a juicy, flaky fish that can be served with tartar sauce, lemon wedges, or fresh herbs.
Characteristics and Values Table for Browning Walleye in a Pan
| Characteristics | Values |
|---|---|
| Pan Type | Skillet |
| Pan Material | Cast iron |
| Oil Type | Canola, Vegetable, or any other cooking oil |
| Butter | Yes, if preferred |
| Seasoning | Lemon pepper, salt, garlic powder, black pepper, onion powder, or any other preferred seasoning |
| Coating | Flour, breadcrumbs, panko, cracker crumbs, eggs, milk, or a combination |
| Cooking Time | 3-5 minutes per side |
| Cooking Temperature | 350°F (190°C) or medium heat |
| Colour | Golden brown |
| Texture | Crispy, flaky, and juicy |
| Serving Suggestions | Lemon wedges, tartar sauce, coleslaw, broccoli, polenta, parsley, or any preferred side dish |
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What You'll Learn
Prepare the walleye fillets
To prepare the walleye fillets, start by checking the fillets to ensure all bones and skin have been removed. Cut the fillets into manageable pieces, if necessary. You can then season the fillets with lemon pepper, salt and pepper, or your favourite seasoning. Alternatively, you can coat the fillets in a mixture of flour, breadcrumbs, and panko. You can dip the fillets in milk first to help the coating stick.
For a more complex coating, you can prepare a flour mixture by combining flour with garlic powder, pepper, and salt in a shallow bowl. Place beaten eggs in a separate shallow bowl. On a plate, place cracker crumbs, or a mixture of cracker crumbs and almonds. Dip the fillets into the flour mixture, then the egg mixture, and then coat evenly with the cracker crumb mixture.
If you want to cook the fillets without a coating, simply heat a skillet to medium heat and add butter or oil to the pan. Place the seasoned fillets in the pan and cook for about 3-5 minutes on each side, or until the fish is golden brown and flakes easily with a fork. The walleye will turn white when it is done.
If you are cooking coated fillets, heat enough oil in a deep fryer or large cast-iron skillet to 375°F (190°C). Carefully lower the fillets into the hot oil and cook until golden brown, about 3 minutes per side. Transfer to a paper towel-lined plate and repeat with the remaining fillets.
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Heat the pan
To cook walleye in a pan, you'll need to heat a skillet over medium to medium-high heat. You can use a cast-iron skillet or any large pan. If you're using butter, add it to the pan now; you want it to melt and start sizzling. If you're using oil, heat about 1/4 inch of it in the pan. You can use canola, vegetable, or olive oil.
It's important not to overcrowd the pan. You want to give each fillet a bit of space, so work in batches if necessary. If you're frying multiple batches, you'll need to wipe out the pan and add fresh oil between batches.
If you're frying coated fillets, now is the time to dip them in the coating. A traditional coating is a mixture of flour, breadcrumbs or cracker crumbs, and panko, dipped in milk to help the coating stick. You can also use a flour and crushed cracker mixture with onion powder and garlic powder, or season the crumbs with black pepper, or even use seasoned breadcrumbs. If you're not using a coating, make sure you season the fillets generously with lemon pepper seasoning or your favourite seasoning.
Now you're ready to start frying! Place the fillets in the pan, taking care not to crowd them. If you're using a lid, put it on now.
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Cook the walleye
To cook the walleye, start by heating a skillet to a medium heat and adding a bit of butter or oil to the pan. You can use canola oil, vegetable oil, or any other oil of your choice. Once the butter is melted and sizzling, or the oil is hot, it's time to add the fish.
Before placing the fish in the pan, season the walleye fillets generously with lemon pepper seasoning or your favourite seasoning. You can also coat the fillets in a mixture of flour, breadcrumbs, and panko for a crispy texture. If you're using this coating, dip the fillets in milk first to help the coating stick. Place the fish right over the melted butter, or into the hot oil, and then put a pan over the top of the fish to create steam inside the pan.
Cook the fish for 3 to 5 minutes per side, or until the fish reaches a temperature of 145 degrees Fahrenheit. The walleye will turn white when it's done cooking and should be golden brown and crispy. If you're cooking multiple fillets, place the cooked fish on a baking sheet lined with a rack and put it in a warm oven while you cook the remaining fish.
Serve your pan-fried walleye with a squeeze of lemon and a sprinkle of fresh herbs, or with tartar sauce and a side of coleslaw for a traditional fish fry experience.
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Flip the fillets
Once the oil is hot, carefully place 3-4 fillets in the pan. The exact number will depend on the size of your pan—you don't want to overcrowd it. Fry the fillets for about 3-5 minutes on one side. You can tell when it's time to flip them when the edges of the fish that are in contact with the pan turn opaque.
When the first side is nicely browned, it's time to flip the fillets. Use a fish spatula—it has a thin, flexible blade that slides easily under the fillets. If you don't have a fish spatula, a regular metal spatula will do. Gently slide the spatula under a fillet, get right under the fish, and flip it confidently. If you flip it too slowly, you risk breaking the fillet.
After you've flipped the fillets, fry the other side for another 3-5 minutes, or until the fish is opaque and flakes easily with a fork. If you're unsure whether the fish is cooked, you can use a meat thermometer. The internal temperature should be 145°F (63°C).
Once the fillets are cooked, transfer them to a paper towel-lined plate to absorb any excess oil. If you're cooking in batches, keep the cooked fillets warm by placing them in a low oven (about 250°F or 120°C).
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Serve with sides
Pan-fried walleye is a quick and easy way to cook fish. This mild-tasting, white fish is native to many lakes in Canada and the Northern United States. It is best served hot with a fresh squeeze of lemon juice or a bit of homemade tartar sauce.
- Salads: Walleye is often served with a side salad, such as a pear salad with walnuts and Gorgonzola. You can also add roasted walnuts to a salad to make it richer and crunchier.
- Vegetables: You can include pan-fried walleye in roasted or sautéed vegetable dishes. For example, serve it with Brussels sprouts and walnuts.
- Pasta: Try serving the fish with broccoli walnut pasta.
- Rice: Walleye can be served with a healthy grain pilaf.
- Snacks: You can also serve the fish with a healthy snack mix, including toasted walnuts, cranberries, pumpkin seeds, and cashews.
These side dishes will complement the delicate flavour of pan-fried walleye, creating a well-rounded and delicious meal.
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Frequently asked questions
You should cook each side of the walleye for around 3-5 minutes. The fish is done when it turns white and flakes easily with a fork.
The pan should be heated to a medium heat, with around 1/4 inch of oil or butter.
Pan-fried walleye goes well with tartar sauce, lemon wedges, and a simple side salad.
