Parmesan Crusted Baked Walleye

4.85 from 59 votes

Parmesan Crusted Baked Walleye

This crispy baked walleye is a winner on so many levels. It's got all the right spices and flavors and is so simple to just pop in the oven and let it bake into crispy perfection!

Prep Time10

Cook Time15

Total Time25

Course: lunch

Cuisine: American

Keyword: baked, crusted, fish, oven, parmesan, walleye

Servings:

Calories: 331kcal

Author: Dan Kinney

Ingredients

1 lb walleye (2 fillets)
¼ cup panko breadcrumbs
¼ cup parmesan finely grated
1 egg
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon paprika
¼ teaspoon salt
¼ teaspoon pepper
1 lemon

Instructions

Preheat the oven to 400 degrees. Line a baking tray with foil and spray with non-stick cooking oil or butter. If your fish is frozen, thaw it completely.
Crack an egg onto a shallow bowl and whisk it. Then, grate parmesan cheese into a separate bowl with remaining dry ingredients and stir.
Cut the skin off your walleye fillet's if needed. Then, pat the fillets with a paper towel on both sides so that they're dry.
Dip one fillet into the egg to completely coat it with egg. Then, dip it into the bowl with the dry ingredients to coat it with the dry ingredients. Next, place the fillet on the baking sheet. Repeat with other fillet. Then, sprinkle any remaining dry ingredients on top of the fish.
Bake in oven for 15 minutes. The fish should be white and flakey on the inside and golden brown on the outside when it's done. Remove from oven, top with lemon juice, and enjoy!

Video

[adthrive-in-post-video-player video-id="MKtuK6X0" upload-date="2023-06-01T00:00:00+00:00" name="Parmesan Crusted Baked Walleye" description="This Parmesan Crusted Baked Walleye is the absolute BEST way to cook up this tasty freshwater fish! This recipe features parmesan cheese, panko breadcrumbs, and various spices coated around fresh walleye fillets. It's super easy and quick to bake in the oven!" player-type="default" override-embed="default"]

Notes

Helpful Tip

Cutting the skin off of fish is easier the sharper the knife you have. Also, it is best with a nonserrated knife. If you use a serrated knife it's tough to slice back and forth because of how slippery the fish is.
Patting fish filets dry before cooking will help keep the breading from getting soggy. If the fish is too wet on the outside, the breading that coats the fish will absorb that water and become soggy.

Storage Tips

Fridge: This oven-baked parmesan walleye can be saved in the fridge for 2-3 days. To reheat, microwave for 1.5 minutes. To reheat in the oven, preheat oven to 350 degrees and bake for five minutes.

Freezer: This fish can be frozen after it's been cooked. To reheat, thaw overnight and then use one of the reheating methods listed above.

*Nutritional Information is an estimate, for informational purposes only*

Nutrition