Description
A delightful recipe for pan-fried walleye, featuring flaky fish coated in a crispy layer of panko breadcrumbs and Parmesan cheese.
Ingredients
- 2 walleye fillets (thawed)
- 1 egg
- 1/4 cup panko breadcrumbs
- 1/4 cup parmesan cheese (fresh, finely grated)
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp paprika
- 1 cup vegetable oil (for frying)
Instructions
- Start by heating the oil. Pour approximately 1 cup of vegetable oil into a skillet, enough to cover about 1/3 of the fillets’ thickness. Heat the oil over medium heat until it reaches 350°F.
- Prepare your fish. Remove any skin from the walleye fillets, if necessary. Pat each fillet dry on both sides with a paper towel.
- Set up your dredging station. Beat the egg in a wide, shallow dish. In another shallow dish, mix together the panko breadcrumbs, freshly grated parmesan cheese, salt, black pepper, garlic powder, onion powder, and paprika.
- Coat the fillets. Dip each fillet into the egg, ensuring it’s fully coated. Let any excess egg drip off before pressing both sides into the breadcrumb mixture to coat thoroughly.
- Fry the fish. Gently 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 absorb any excess oil. Repeat with any remaining fillets. Serve hot and enjoy!
Notes
For enhanced flavor, consider adding fresh herbs to the breadcrumb mix or double-dipping for extra crunch.
