Western Style Pan Fried Walleye
As seen on Fishing the Wild West TV's Wild Cookhouse
Jump to RecipeGolden, crispy, and loaded with flavour, this pan-fried walleye is a go-to for fish fries, cabin cookouts, or a satisfying weeknight dinner.
Walleye is not only fun to catch, it's also delicious to consume. It's flaky, mild, and perfect for frying. This recipe compliments that with a seasoned flour dredge, a cheesy, herby crust, and that satisfying golden crunch that comes from a proper preparation and pan-fry.
Start with four walleye fillets. If you would like, brine them for up to six hours beforehand. It’s optional, but it adds moisture and helps the fish stay tender. Just be sure to pat them completely dry with paper towel afterward.
Next, season each fillet generously with Hi Mountain Western Style Gourmet Fish Seasoning and let them rest at room temperature for 30 minutes to an hour. This gives the seasoning a chance to soak in and helps the crust stick better.
While the fillets are brined, remove them and pat them dry with a paper towel. Sprinkle your fillets on both sides with the Hi Mountain Western Style Gourmet Fish Seasoning or a seasoning of your choice. Get your dredging station ready. For the flour mixture, mix together one cup of all-purpose flour, a teaspoon of salt, a teaspoon of black pepper, and two tablespoons of the Gourmet Fish seasoning or seasoning of your choice. In a separate bowl, whisk four eggs with two tablespoons of milk or water. In a third dish, combine one cup of panko breadcrumbs, one cup of finely shredded parmesan, a tablespoon of paprika, and a tablespoon of Italian seasoning.
Once your stations are set, dredge each fillet first in the seasoned flour, then in the egg wash, and finally press it firmly into the crust mixture to ensure it’s well coated on all sides.
Heat about an inch of olive oil in a large skillet over medium-high heat. You’re aiming for an oil temperature of 350 to 375°F. If you’ve got a thermometer, use it and try to maintain the temp as you fry to keep things crispy, not greasy. The oil will cool off as fish is being cooked, so watch it closely.
When the oil is hot, carefully add the fillets. Fry them for about 4 to 5 minutes per side, depending on thickness, until the crust is golden brown and the fish flakes easily with a fork. Work in batches if you need to, and keep the cooked fillets warm in a 200°F oven while you finish the rest.
Serve these fillets with tartar sauce, chipotle mayo, or whatever dipping sauce you enjoy. They go great over rice, alongside a crunchy slaw, or just on their own.
Western Style Parmesan Crusted Walleye
Ingredients
- 4 Walleye Fillets
- Hi Mountain Western Style Gourmet Fish Seasoning or your favourite seasoning
- Olive oil for frying
- Fish Brine optional - see notes
Flour Mixture
- 1 cup all-purpose flour
- 1 tsp salt
- 1 tsp black pepper
- 2 tbsp Hi Mountain Western Style Gourmet Fish Seasoning or your favourite seasoning
Egg Mixture
- 4 eggs
- 2 tbsp milk or water
Crust Mixture
- 1 cup panko bread crumbs
- 1 cup finely shredded parmesan cheese
- 1 tbsp paprika
- 1 tbsp Italian seasoning
Instructions
Brine your Fish - optional
- For even more flavour and moisture retention, brine your fish fillets for up to 6 hours. Pat dry thoroughly with paper towels before seasoning. Click here to see my favourite brine recipe.
Season the Fillets
- Generously sprinkle Hi Mountain Western Style Gourmet Fish Seasoning directly onto each fillet. Let them sit at room temperature for 30 minutes to an hour to allow the flavour to soak in.
Prepare the Dredging Stations
- Flour Mixture: In a shallow bowl, mix flour, salt, pepper, and Western-style seasoning.
- Egg Mixture: Whisk eggs with milk (or water) until smooth.
- Crust Mixture: Combine panko, parmesan, paprika, and Italian seasoning.
Dredge the Fish
- Lightly coat each fillet in the flour mixture.
- Dip into the egg mixture to coat fully.
- Press into the crust mixture, ensuring an even, generous coating on all sides.
Heat Your Oil
- In a large skillet, pour about 1 inch of olive oil and heat to 350–375°F. Use a thermometer if you have one keeping the oil at the right temp is key to crispy, non-greasy fish. This means you have to check the oil temperature as the fish cooks as the fish will cool down the oil.
Pan-Fry the Walleye
- Carefully lay fillets into the hot oil. Fry for 4–5 minutes per side, or until the crust is golden brown and the fish flakes easily with a fork. Don't overcrowd the pan—work in batches if needed.
- Transfer cooked fillets to a warm oven (around 200°F) while you fry the rest.
