Teresa's Recipes
Crispy Pan-Fried Walleye
This is a wonderful, hearty dish hailing from the Midwest, where Walleye, a freshwater fish, is a local favorite. The fish is coated in a crisp, flavorful crust and pan-fried to golden perfection, resulting in a satisfying crunch giving way to tender, flaky fish. The tang of the lemon adds a pop of freshness, enhancing the natural flavors of the Walleye. This recipe takes you on a nostalgic journey, reminiscent of family fishing trips and home-cooked meals.
Ingredients
- 4 medium-sized Walleye fillets
- 1 cup All-purpose flour
- 2, beaten Eggs
- 1.5 cups Panko breadcrumbs
- 1 teaspoon, or to taste Salt
- 1/2 teaspoon, or to taste Black pepper
- Enough for frying Vegetable oil
- For serving Lemon wedges
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Calories: 550
- Fat: 25g
- Carbs: 45g
- Protein: 40g
- Sodium: 650mg
- Sugar: 2g
Instructions
- Pat the walleye fillets dry with paper towels. This ensures a good crust formation.
- In one shallow dish, place the flour. In a second dish, beat the eggs. In a third dish, mix the panko breadcrumbs with the salt and pepper.
- Dredge each fillet first in the flour, shaking off excess, then dip in the beaten eggs, and finally coat thoroughly in the breadcrumb mixture. Press gently to ensure the breadcrumbs adhere.
- Heat the vegetable oil in a large skillet over medium-high heat. The oil should be hot but not smoking.
- Fry the walleye fillets in the hot oil until golden brown on both sides, about 3-4 minutes per side. Adjust heat as necessary to prevent burning.
- Drain the fried walleye on paper towels to remove excess oil.
- Serve the fried walleye hot with lemon wedges. Squeezing the lemon over the fish just before eating adds a fresh, vibrant taste.
Tips
- The key to a good pan-fried fish is to ensure that the oil is hot enough before adding the fish. If the oil is not hot enough, the fish will absorb too much oil and become greasy. If it's too hot, the outside will burn before the inside is cooked. A good way to test the oil is to drop a breadcrumb into it; if it sizzles immediately and rises to the top, the oil is ready.