Pan-Fried Walleye
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
  1. Preheat oven 350ºF convection / 375º bake
  2. Slice each piece of walleye into 3 pieces.
  3. Combine the flour and the salt on a plate.
  4. Combine the breadcrumbs, oregano, lemon, and Parmesan on a separate plate.
  5. Combine the egg and the milk in a shallow bowl, mix with a fork until frothy.
  6. 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.
  7. Place the fish in the flour mixture and coat well, shake off excess flour.
  8. 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.
  9. 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.
  10. The walleye is fully cooked when you gently press on the top and it flakes easily.
Recipe by Salty Fig at