Western Style Parmesan Crusted Walleye
Golden, crispy, and full of Western flavour, this pan-fried walleye is a go-to for fish fries, summer nights at the cabin, or anytime you’re craving something crunchy and satisfying. With flaky fresh-caught walleye, bold seasoning, and a cheesy, crispy crust, this is a family favourite.
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.