The Best Pan Fried Walleye

A fork holds a bite of crispy, breaded Honey Mustard Pan Fried Walleye above a plate, with shredded vegetables and dip in the background.

Print Recipe

5 from 4 votes

This pan-fried walleye is coated in parmesan cheese and the perfect mix of spices, then fried to perfection!

Prep Time5

Cook Time10

Total Time15

Course: lunch

Cuisine: American

Keyword: fish, fried, walleye, white fish

Servings:

Calories: 276kcal

Author: Dan Kinney

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

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

Storage

Fridge: Store leftover fillets in an airtight container for up to 3 days.

Freezer: We don’t recommend freezing after cooking, as the coating may become soggy.

Reheating: Fry in a pan with a small amount of oil on both sides for a couple of minutes. You can also reheat in the oven or air fryer at 400 degrees for 5 minutes.

Nutrition