Pan-Fried Walleye
Author: Salty Fig
Yield: serves 4-6
- 4 6oz pieces of fresh Walleye, skin removed
- ½ cup flour, all-purpose
- ½ teaspoon salt, Kosher
- 1 cup Panko breadcrumbs
- 2 Tablespoons toasted sesame seeds
- ¼ teaspoon oregano, Greek
- Zest of 1 lemon, grated on a Microplane
- ¼ cup parmesan shaving, (or use grated)
- 1 egg
- 2 Tablespoons milk
- Pinch salt and fresh ground pepper
- 4 Tablespoons canola or grape seed oil
- Preheat oven 350ºF convection / 375º bake
- Slice each piece of walleye into 3 pieces.
- Combine the flour and the salt on a plate.
- Combine the breadcrumbs, oregano, lemon, and Parmesan on a separate plate.
- Combine the egg and the milk in a shallow bowl, mix with a fork until frothy.
- In order to keep your hands from becoming a sticky mess when breading the fish, use one hand to move wet pieces of fish, and one hand to move dry pieces of fish.
- Place the fish in the flour mixture and coat well, shake off excess flour.
- Working in batches, coat the fish with the egg mixture and then the Panko mixture, pressing the Parmesan to the fish. Set breaded pieces aside on parchment paper.
- Heat the 4 Tablespoons of oil on medium-high heat in a large skillet. When the oil is hot, not smoking, working in batches, add the fish flesh side down. Cook until golden brown and flip using a spatula . Remove fish from the skillet and place on a parchment-lined baking sheet in the oven while you finish pan-frying the rest of the fish. Depending on the size of the pan, you may need to add more oil for each batch.
- The walleye is fully cooked when you gently press on the top and it flakes easily.
Recipe by Salty Fig at http://www.saltyfig.com/?p=6442
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