If you ask about the Northwestern fish lovers for their favorite fish, walleye and sometimes, halibut are often at the top of the list. Walleye is pretty much popular and easily found up in the northwestern states. That mildly-sweet flavor that fumes with a little bit of lemon juice.
Now, Pan-Seared or Fried Walleye has a light, crunchy coating and is way easy to make than you might think. All the side ingredients are used to infuse the delicious, natural taste of walleye fish.
The golden crunchiness and the juicy inside make these perfect pan seared walleye recipes every time. Now this recipe here is pretty much traditional and still being kept as the way it was. Let’s jump into it without further delay.
Table of Contents
Pan Seared Walleye with Lemon
Walleye is a freshwater fish. It is mainly devoured as fried or between sandwiches; let me tell you, both are amazing. Now, I have to lenient with the recipe here because, to many folks, walleye might not be available. Fear not, mateys, because the walleye recipes are just one easy method for cooking pretty much any white fish fillets.
Take cod or tilapia as examples. They are pretty good substitutes for walleye. However, the cooking time may vary depending on the fillet’s size.
For this easy pan seared walleye, I mostly use some good lemon pepper seasoning, butter and garnish with some fresh parsley. Or maybe some broccoli on the side, perhaps. I sometimes even use the blackened seasoning, cajun, or even Chinese 5 spices.
- 8 Walleye fillets
- 2 medium-sized eggs
- 1 cup of all-purpose flour
- 1 cup of bread crumbs
- 1 tsp of lemon pepper
- 1/2 tsp of kosher salt
- 1/4 tsp of onion powder
- 1/4 tsp of garlic powder
- 1/2 tsp of paprika
- 4 tbsp of olive oil
Methods of Preparing Step by Step:
Off with the eggs. Lightly beat 2 medium-sized eggs in a dish.
Take another dish. Combine 1 cup of all-purpose flour, 1 cup of breadcrumbs, 1/4 tsp of garlic powder, 1/4 tsp of onion powder, 1 tsp of lemon pepper, 1/2 tsp of paprika, and 1/2 tsp of kosher salt.
Now, this recipe is more like how to cook walleye with skin on. I love the fillets with skin on. Remove it if it doesn’t suit you. Lay the fillets in the flour mixture to dry them off first.
Then dip in the egg mixture and then again in the flour mixture for the final touch. Gently shake off the excess flour from the fillet.
Add 4 tbsp of olive oil to a pan and heat pan over medium heat settings. However, the pan fried walleye in butter goes best than the oil. After the pan is hot, add fillets in batches; 3-4 fillets at a time.
Cover the pan with a lid. Let the steam cook the fillets. Cook for 3 minutes and flip the fillets over gently. Nice golden brown color, the way we want. 3 minutes again for the other side.
Remove the fillets from the pan and place on a baking sheet. Place cooked fish in at 350F. Finish off cooking the remaining fish.
Smell starts to come off, right? Well, that’s the pan fried walleye for you.
Pan-Seared Walleye with Celery Root & Apple Puree
Now, this is one of my favorites. If your taste buds ask for more, it is the best way to cook walleye or any other white fillets you want.
I am emphasizing using walleye because it is tough to ruin walleye unless you fry it on fire directly. The previous menu was how to cook walleye in a pan though we used the
But this menu is unique. We are gonna use celery root puree and apple salad here. This gluten-free side dish goes really well with the walleye. Without any further delay, let’s jump into the recipe. I hope you will enjoy it as much as I did.
For Celery Root & Apple Puree
- 1/2 cup of unsalted butter
- 1/2 cup of diced fennel bulb, tops and core removed
- 1/4 lb of celery root, peeled and diced
- 1 lb of gold potatoes, peeled and diced
- 2 medium-sized apples, diced
- freshly ground black pepper
- 1/2 cup of apple cider vinegar
- 1/4 cup heavy cream
- Kosher salt
For Seared Fish
- 1 lb of walleye fillets, skinned
- 3 ounces butter
- 2 tbsp of lemon oil
- 1 bunch watercress
Methods of Preparing Step by Step:
Celery Root and Apple Puree
Melt the butter over medium settings in a pot. Add 1/2 cup of fennel, 1/4 lb of celery root, 1 lb of potatoes, apples, 1 tsp of salt, and 1/2 tsp of freshly ground pepper.
Saute the vegetables for 4-5 minutes, occasionally stir until they begin to soften. Add 1/2 cup of vinegar and lid the pot.
Simmer over low settings for 30 to 40 minutes. Remember to stir occasionally, until the vegetables are very soft.
Transfer the mixture to a food processor. Taste for salt and pepper and return to the pot to keep warm.
Start with the
Saute the fillets over high settings until golden brown appears and flip it. Place in the
Put off the fillets. Place some puree on each plate and cover it with the fillets. Garnish with lemon oil and watercress.
Are you still waiting? Devour already. Bon Appetit!
Almost anything goes with fried walleyes. I would suggest sauted peas and a nice green salad. Also, peach ice-cream or oatmeal cookies to finish off. You could almost have this everyday of the week if followed this easy recipe. Till next time, Adios!