Pan-Seared Walleye: A Quick, Crispy Delight

Pan-seared walleye is a delicious and easy way to cook this mild-tasting freshwater fish. Walleye is a versatile white fish with a firm texture and a subtle flavour that is not too fishy. It can be cooked in a variety of ways, including pan-frying, air frying, baking, and grilling.

To pan-sear walleye, start by preparing the fish fillets by coating them with flour, salt, and pepper, or a mixture of flour and crushed crackers with onion powder and garlic powder. Heat butter or oil in a large skillet over medium heat, and place the fillets in the pan, cooking for 3-5 minutes on each side until golden and opaque. Serve with a squeeze of lemon juice, tartar sauce, or a lemon and caper pan sauce.

Pan searing vs. air frying

Pan-Searing vs. Air Frying

Pan-searing and air frying are two popular cooking methods, each with its unique advantages and considerations. In this article, we will delve into the details of these techniques, exploring their processes, equipment, and the results they yield. By the end, you should have a clear understanding of the differences between pan-searing and air frying, enabling you to choose the most suitable method for your culinary creations.

Pan-Searing Walleye

Pan-searing is a versatile cooking technique that involves heating a pan, typically a heavy skillet, to a high temperature and adding butter or oil. For preparing walleye, a firm white fish with a mild flavor, the process begins by drying the fillets with a paper towel to remove excess moisture. The fish is then seasoned with a mixture of flour, salt, and pepper, ensuring a delicious crust forms during cooking.

Next, the fillets are carefully placed skin-side down in the hot pan, cooking for about three minutes. The key to a successful sear is achieving a golden-brown crust, so it's important to allow the fish to release from the pan before flipping. After flipping, adding a small amount of butter on top of each fillet enhances flavor and moisture.

The cooking process continues for a few more minutes until the fish is golden on both sides and opaque throughout, indicating it is cooked to perfection. A simple yet effective pan sauce can be crafted by combining lemon juice, capers, and herbs in the same pan, creating a flavorful accompaniment to the fish.

Air Frying Walleye

Air frying offers a convenient alternative to traditional frying methods. By circulating hot air around the food, it creates a crispy exterior while maintaining moisture and tenderness on the inside. To air fry walleye, you simply need to set your air fryer to 350 degrees Fahrenheit and place the fillets in the air fryer basket. Depending on your preference, you can bread the fish before frying for an extra crispy texture.

The cooking time for air-fried walleye is typically between 8 to 10 minutes. This method is highly efficient, as it doesn't require constant monitoring like pan-searing, allowing you to multitask in the kitchen. Additionally, air frying is considered a healthier option compared to other frying methods, as it uses significantly less oil.

Both pan-searing and air frying produce delectable results, but they differ in terms of process, equipment, and the overall cooking experience. Pan-searing involves direct contact with a hot pan, creating a flavorful crust and allowing for the preparation of a complementary sauce. On the other hand, air frying utilizes hot air circulation, resulting in a crispy exterior with minimal oil usage. Ultimately, the choice between these methods depends on your personal preferences, the equipment available, and the specific dish you are preparing.

Choosing a pan

Choosing the right pan is crucial for achieving the perfect pan-seared walleye. Here are some factors to consider when selecting a pan:

Material:

You have several options when it comes to the material of the pan. Each material has its own unique properties and benefits. Here are some common options:

• Cast iron skillet: Cast iron is a popular choice for pan-searing due to its excellent heat retention and distribution. It gives a nice sear and crust to the fish.
• Stainless steel: Stainless steel pans often have a core and provide a good cooking surface for searing.
• Non-stick: You can also use non-stick, Teflon-free ceramic cookware for easier release and cleanup.

Size:

Ensure that the pan you choose is large enough to comfortably fit the walleye fillets. The fillets should lie flat and straight without overlapping or curling around the edges. A pan that is too small will make it difficult to flip the fillets and achieve an even sear.

Coating:

Consider the coating or finish of the pan. Some pans have a non-stick coating, which can be convenient for cooking delicate foods like fish. However, a regular pan without a non-stick coating can also work well if you properly prepare the pan and the fillets.

Heat distribution:

Choose a pan that is known for even heat distribution. This will ensure that your walleye fillets cook evenly on all sides. Avoid pans with hot spots, as they can lead to uneven cooking and overcooking in certain areas.

Handle:

Look for a pan with a sturdy, heat-resistant handle. This will allow you to easily manoeuvre the pan during the cooking process without the risk of burning your hand. A handle with a comfortable grip is also important, especially if you plan to cook for extended periods.

Overall, the key is to choose a pan that is the right size for your fillets, made from a material that retains and distributes heat effectively, and has a comfortable handle for easy cooking. A well-chosen pan will help you achieve the desired sear and crust on your walleye, making it a delicious addition to your meal.

Preparing the fillets

Firstly, ensure you start with high-quality, fresh walleye fillets. You can choose to remove the skin or keep it on, depending on your preference. If you opt to remove the skin, use a sharp, quality chef's knife. Place the fillets skin-side down on a cutting board and carefully cut the skin from the flesh with a slow back-and-forth motion. For those who prefer to keep the skin on, it is recommended to start cooking with the skin side down to achieve a crispy texture.

Before proceeding with the coating and seasoning, it's important to pat the fillets dry with a paper towel. This step ensures that the coating adheres better to the fish. Next, prepare two separate dishes or bowls for the coating process. In one bowl, lightly beat an egg and add a small amount of milk and water to create an egg dip. The mixture should be thin but still eggy. In the other bowl, combine dry ingredients such as flour, bread crumbs, and seasonings. For the seasonings, you can use a combination of salt, lemon pepper, and dill seed, or any other spices of your choice. You can also add onion powder, garlic powder, or paprika for extra flavour.

Now, it's time to coat the fillets. Start by dipping the fish in the egg mixture and ensuring it's well-coated. Then, transfer the fillets to the flour and seasoning mixture, making sure to coat both sides evenly. Shake off any excess flour. This step creates a light and crispy crust on the fish. For an even crunchier texture, you can repeat the dipping process, coating the fillets a second time with the egg and flour mixtures.

Once your fillets are well-coated, it's almost time to start cooking. Choose a pan that is large enough to comfortably fit the fillets without overcrowding. A cast-iron skillet or a stainless-steel pan with a core works well, but you can also use non-stick, Teflon-free ceramic cookware. When it comes to the cooking fat, you can use olive oil or canola oil. Both options impart a subtle flavour and complement the mild taste of the fish. Heat the pan to a medium temperature, and add just enough oil to coat the pan thinly.

With the pan heated and the oil shimmering, you're ready to add the fish. Place the fillets gently into the pan, being careful not to crowd them. If you're cooking with the skin on, start with the presentation (non-skin) side down first. Drizzle a little extra oil on top of the fillets to provide an additional oil base for when you flip them. Let the fish fry undisturbed for about 3 to 5 minutes on each side, depending on the thickness of your fillets. To check if they're done, look for a golden crust and opaque flesh. The internal temperature of cooked fish should reach 145°F.

And there you have it! Your perfectly prepared walleye fillets are now ready for the next step – cooking them to a delicious, crispy golden brown.

Cooking the fish

To cook the fish, you will need to heat a skillet to medium heat and add some oil or butter to the pan. You can use olive oil or canola oil for frying. While the pan is heating up, season the walleye fillets generously with lemon pepper seasoning or your favourite seasoning. You can also dredge the walleye in a flour and crushed cracker mixture with some onion powder and garlic powder.

Once the butter has melted or the oil is hot, place the fish in the pan, skin-side down if your fillets have skin. Then, put a lid or another pan over the fish to create steam inside the pan. Cook the fish for 3 to 5 minutes per side, or until the fish reaches an internal temperature of 145°F. The walleye will turn white when it is done cooking and should have a golden crust.

If you are cooking with the skin on, start by cooking the fish with the skin side down until it is crispy, and then flip to cook the other side. If you are cooking without the skin, it doesn't matter which side you cook first.

When the fish is cooked, transfer it to a plate or baking sheet and keep it warm in the oven while you cook the rest of the fillets. Don't overcrowd the pan, and add just enough fillets so there is a bit of space between each one.

Tips

• If you are using frozen fish, allow it to fully thaw and pat dry with a paper towel before cooking.
• To check if the fish is ready to flip, use a thin metal spatula to slide under the fillets. If the fish doesn't stick to the pan, it's ready to be flipped. If it's still sticking, give it another 30 seconds or so to cook and then try again.

Serving suggestions

Pan-seared walleye is a versatile dish that can be served in a variety of ways. Here are some ideas to get you started:

• Salads: A simple salad such as a homemade Caesar salad or a more substantial salad like an Israeli Couscous Salad or Sauteed Peas can be a great side dish to accompany the fish.
• Starches: For a heartier meal, serve the fish with some Dairy-Free Slow Cooker Mashed Potatoes, Twice-Baked Potatoes, or Cheesy Scalloped Potatoes.
• Vegetables: Smoked potatoes in foil, oven-roasted Brussels sprouts with apple cider vinegar, or smoked asparagus are some vegetable options that pair well with the fish.
• Seafood night: If you're feeling adventurous, make a seafood night with sides like Garlicky Shrimp Alfredo or Air Fryer Garlic Bread.
• Sandwiches and tacos: Walleye is commonly used in fish sandwiches and tacos. You can easily turn your pan-seared walleye into a tasty sandwich or taco filling.
• Sauces: A variety of sauces can enhance the flavour of the dish. Try serving it with a simple squeeze of lemon juice, a bit of homemade tartar sauce, or a lemon and caper pan sauce.
• Other sides: Garlic cauliflower mash, polenta, or roasted broccoli are also great choices to accompany the fish.

Frequently asked questions