Pan Fried Walleye Fish

Pan Fried Walleye Fish – tender, flaky white fish with light, crispy golden breading that let’s the natural flavor of the fish shine. Delicious, quick, easy meal with simple ingredients.

Summer and into fall are prime times to fish for walleye (though you can also ice fish for it). It’s also one of the tastiest fresh water fish around.

There are a bazillion ways to cook it, but this easy recipe with a light seasoned crispy breading is my favorite. Squeeze a little fresh lemon juice over the top before eating, some tartar sauce for dipping and it’ll be one of the best meals you’ve ever eaten.

I’ve even converted non-fish eaters with this breaded walleye recipe. Give it a try.

Why this recipe works:

• Mild taste that even non-fish eaters enjoy.
• Versatile – cook as whole filets, cut into ‘fingers’ or ‘nuggets’ for kids – or even tacos.
• Sandwiches – great for sandwiches on a toasted bun with lettuce and tartar sauce.
• Fish Fry – walleye is a great fish to make a a fish fry.

Ingredients needed to make Pan Fried Walleye:

• fresh walleye fillets
• salt
• eggs
• milk
• Old Bay Seasoning
• all purpose flour
• panko bread crumbs
• vegetable oil

How to pan fry Walleye:

1. Cut fish into pieces so they fit easily in the skillet. Season with salt and set aside.
2. Set up dredging: egg and milk in one bowl, breadcrumbs, flour and Old Bay in another.
3. Dip fillets into egg then dredge in the flour mixture, pressing it gently into the fish.
4. Heat oil in large deep skillet. Add fish flesh side down.
5. Cook 3-4 minutes until golden then flip and cook 2-3 minutes until golden brown and fish flakes easily with a fork.
6. Transfer to a paper towel lined plate then serve right away.

Tips for the best Fried Walleye:

• Fresh or frozen walleye. Thaw frozen fish completely and blot with paper towels so they’re dry before breading.
• Use any large nonstick skillet, cast iron skillet or any with higher sides.
• Brown only to a light golden color then remove from the skillet.
• If you’re cooking in batches, keep fried fish warm on a baking sheet in a 250° oven.
• Leave a little space between the fish when frying so they’ll crisp evenly.
• If you can’t find walleye, you can substitute perch, grouper, cod or tilapia.
• Fresh herbs, such as fresh parsley can be added to the breading.

What kind of oil is best for frying fish?

The best oil for frying fish is a neutral oil that can withstand higher heat without burning such as vegetable oil, canola oil, sunflower oil or avocado oil.

It has a light, flaky texture, is incredibly good without any fishy taste and one of the most popular freshwater fish in the Midwest.

Here in southeast Michigan, some of the best walleye fishing is in the Detroit River, Lake St. Clair and the St. Clair River.

Best side dishes with fried fish:

Walleye fish IMHO is best served with tartar sauce and lemon wedges for a squeeze of fresh lemon juice. Below are a few more ideas:

French fries

Baked potatoes

Easy Clam Chowder

Creamiest Mac and Cheese

4-Ingredient Cole Slaw

Easy homemade tartar sauce recipe:

Homemade tartar sauce is quick and easy to whip up — and tastes better than pre-packaged in stores. Plus it doens’t have any ingredients you can’t pronounce.

Add the following to a small bowl and stir until combined.

• 1/2 cup mayonnaise
• 2-3 tablespoons sweet pickle relish
• 1/2 teaspoon fresh dill
• 1 teaspoon lemon juice (or more to taste)
• pinch of black pepper

How to store leftover fish:

Any leftover fish can be stored in an airtight container in the refrigerator up to 3 days. Reheat in a skillet over low heat.

More easy fish recipes:

Fried Perch

Mediterranean Baked Fish

Crispy Baked Cod

Air Fryer Salmon

Enjoy!