Description
A quick and delicious pan fried walleye recipe featuring a crispy panko and parmesan crust, perfect for a flavorful weeknight meal ready in just 22 minutes.
Ingredients
Scale
For the Fish
- 4 fillets walleye (1/2 inch thickness, 7-8 inches in length)
- 1 egg (beaten)
For the Coating
- 1/2 cup parmesan cheese (finely grated, powdered works best)
- 2/3 cup panko bread crumbs
- 1 teaspoon kosher salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper (freshly ground)
Other
- oil for cooking
- fresh lemon wedges (for garnish)
- chopped fresh herbs such as parsley, basil, or chives (for garnish)
Instructions
- Prepare Coating: In a pie plate or similar dish, combine parmesan cheese, panko bread crumbs, kosher salt, garlic powder, onion powder, and freshly ground black pepper. Use a hand whisk to mix thoroughly and set aside.
- Dry the Fish: Use clean paper towels to pat dry the walleye fillets, removing any excess moisture to ensure a crispy coating.
- Heat Oil: Pour enough oil in a large, heavy skillet or cast iron pan to generously coat the bottom. Heat the oil over medium heat until it is very hot and begins to smoke slightly.
- Coat the Fillets: Dip or brush two walleye fillets with the beaten egg to lightly coat. Allow any excess egg to drip off. Then, firmly press the breadcrumb mixture onto both sides of the fillets to generously cover them.
- Cook First Side: Place the coated fillets into the hot oil carefully and cover with a splatter guard to prevent oil splatters. Cook for about 3 minutes or until the bottoms turn a nice golden brown.
- Flip and Cook Other Side: Using a firm, large spatula, carefully flip the fillets over and cook for another 3 minutes until the other side is golden and the fish is cooked through.
- Repeat for Remaining Fillets: Repeat the egg and breadcrumb coating and cooking process for the remaining two fillets.
- Serve: Serve the pan fried walleye immediately, garnished with fresh lemon wedges and chopped fresh herbs like parsley, basil, or chives.
Notes
- This recipe yields a crispy, flavorful crust due to the panko and parmesan combination.
- Ensure the fillets are patted completely dry to help the coating adhere and crisp properly.
- Use a splatter guard to keep your stove clean and prevent oil splashes.
- Serve immediately to enjoy maximum crispiness.
- Optional garnishes like lemon and fresh herbs brighten the dish and add fresh flavor.
- If you don't have parmesan powder, finely grated parmesan cheese works well but may not adhere as tightly.
Nutrition
- Serving Size: 1 serving
- Calories: 270 kcal
- Sugar: 1 g
- Sodium: 959 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0.01 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 41 g
- Cholesterol: 134 mg
