By Say hello to the absolute best fried walleye! This Easy Pan-Fried Walleye recipe is perfect for a quick and easy dinner. It's flavored with Parmesan cheese and a mix of spices. The texture is crispy and flaky, so it's got all the makings of an amazing meal. Ready in just 20 minutes!
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Heat the oil before frying!
The most important part of this recipe is making sure the oil in your frying pan or skillet is heated before adding the walleye. It should sizzle when you drop it in! I recommend using a kitchen thermometer to check the oil temperature - it should ideally be between 350 and 375 degrees F. This will ensure the fish cooks correctly and is flaky on the inside and crispy on the outside.
ingredient notes & substitutions
All substitutions are a 1:1 substitute unless otherwise noted. See the recipe card for quantities.
- Walleye fillets: Mild and flaky, walleye is a Midwest favorite. Thaw completely before using. This recipe is great for other white fish, too, such as pike, crappies, perch, etc.
- Egg: Helps the coating stick to the fillet.
- Panko breadcrumbs: Adds extra crunch. You can use regular breadcrumbs, but they aren't as crispy as panko.
- Parmesan cheese: The key is to use fresh Parmesan cheese that is fresh and finely grated. This kind of cheese sticks to the fillet the best.
- Salt, pepper, garlic powder, onion powder, paprika: The seasoning dream team! This flavor combination is good enough to eat plain or with some lemon juice on top.
- Vegetable oil: Use a neutral flavor with a high smoke point. Vegetable oil or avocado oil is ideal for frying. You can also use avocado oil or peanut oil (but you'll get some peanut flavor).
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
Step by step: how to nail this pan-fried walleye recipe every time
Be sure to scroll to the recipe card for the full walleye recipe!
- You don't need a ton of oil, but you do need enough, enough to cover ⅓rd of the fish.
- When prepping the fish, be sure to remove the skin and pat it dry
- Use stations for the egg and panko mixture.
- Let the excess egg drip off before coating in the bread crumb mixture. This ensures we get that ultra crisp outside!
- It's a quick fry - only 3 minutes per side. Transfer to a paper towel-lined plate to drain excess oil.
quick recipe video
expert tips
- Use a fork when coating the fillets and when transferring them to the pan. If you use your hands, the breadcrumb mixture will stick to your fingers and get messy.
- Help the breadcrumb mixture stick: I like to place the fillet in the breadcrumbs and use the fork to scoop up the mixture, put it on top of the fillets, and then use the back of the fork to firmly press the breadcrumbs into the fish.
Can I use another fish?
Yes, just like our parmesan crusted baked walleye and air fryer walleye, this recipe works for other white fish. Opt for ones of similar fillet size, such as perch, crappie, pike, and cod. I don't recommend using salmon for this recipe.
troubleshooting & testing notes
Coat and fry right away
It's important to fry each fillet right after you coat it in breading. We found that if you coat the fillet and then wait to fry, the breading is more likely to come off.
Use a frying guard
This fish sizzles in the frying pan! It can be difficult to flip it when oil is splattering, so we used a splatter screen and lifted it up just enough to flip the fish and protect ourselves from oil sprays.
make it a meal
A walleye fish fry is a thing to celebrate! I love it with a squeeze of lemon and French fries on the side. You can also make crispy roasted potatoes instead of French fries.
Or to keep it lighter, I'll make baked vegetables such as roasted Brussels sprouts (they only take 20 minutes too!).
Recipe
The Best Pan Fried Walleye
Ingredients
- 2 walleye fillets (thawed)
- 1 egg
- ¼ cup panko breadcrumbs
- ¼ cup parmesan cheese (fresh, finely grated)
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon paprika
- 1 cup vegetable oil (for frying)
Before you start!
If you make this recipe, please take a moment to leave us a review. We love to hear from you!
Instructions
- Heat the oil: Pour approximately 1 cup vegetable oil into a skillet-just enough to cover about ⅓ of the thickness of the fillets (roughly 1 cup). Heat the oil over medium heat until it reaches 350°F.
- Prepare the fish: If your 2 walleye fillets still have skin, carefully remove it using a fillet knife or sharp kitchen knife. Pat each fillet dry on both sides with a paper towel. This helps the coating stick and ensures a crispier crust.
- Set up the dredging stations: Beat the 1 egg in a wide, shallow dish. In a separate wide shallow dish, mix the ¼ cup panko breadcrumbs, ¼ cup parmesan cheese (grated), ¼ teaspoon salt, ¼ teaspoon black pepper, ¼ teaspoon garlic powder, ¼ teaspoon onion powder, and ¼ teaspoon paprika.
- Coat the fillets: Working one at a time, dip each fillet into the egg, making sure it's fully coated. Let any excess egg drip off, then press both sides into the breadcrumb mixture to coat thoroughly.
- Fry the fish: Carefully place the coated fillets into the hot oil. Fry for about 3 minutes per side, or until golden brown and the internal temperature reaches 145°F. Transfer the cooked fillets to a paper towel-lined plate to drain any excess oil. Repeat with any remaining fillets. Serve hot and enjoy!
Video
Notes
Looking for more information?
Additional substitution information can be found above in the substitution section of this post.
Nutrition Disclaimer
Nutritional information is an estimate and for informational purposes only.
It's an easy recipe with great flavor and I really enjoyed this one!
Glad to hear you liked it, thanks so much!
This has become my go-to for all types of fish- walleye, haddock, cod. Easy and absolutely delicious!
That's awesome!