24 Irresistible Pan Fried Walleye Recipes for Dinner Perfection

Forget complicated dinners—these pan-fried walleye recipes are your ticket to easy, delicious weeknight meals. Whether you’re craving crispy comfort food or a light, flaky dish, we’ve gathered 24 irresistible ways to turn this freshwater favorite into dinner perfection. Ready to find your new go-to recipe? Let’s dive in!

Lemon Herb Butter Pan Fried Walleye

Radiant and refined, this lemon herb butter pan-fried walleye transforms simple freshwater fish into an elegant weeknight masterpiece. The delicate white flesh becomes beautifully golden while absorbing the bright citrus and aromatic herb notes, creating a dish that feels both sophisticated and comforting. Perfect for when you want something special without spending hours in the kitchen.

Ingredients

– 4 walleye fillets (about 6 ounces each)
– 2 tablespoons of all-purpose flour
– A generous pinch of kosher salt
– A few cracks of freshly ground black pepper
– 3 tablespoons of unsalted butter
– A couple of garlic cloves, minced
– A good squeeze of fresh lemon juice (about 2 tablespoons)
– A small handful of fresh parsley, chopped
– A sprinkle of fresh thyme leaves

Instructions

1. Pat the walleye fillets completely dry with paper towels to ensure even browning.
2. Combine the flour, kosher salt, and black pepper in a shallow dish.
3. Dredge each fillet lightly in the flour mixture, shaking off any excess.
4. Melt 2 tablespoons of unsalted butter in a large skillet over medium-high heat until it sizzles.
5. Place the fillets in the skillet skin-side down and cook for 4 minutes until golden brown.
6. Flip the fillets carefully using a thin spatula and cook for another 3 minutes.
7. Transfer the cooked fillets to a warm plate.
8. Reduce the heat to medium and add the remaining 1 tablespoon of butter to the same skillet.
9. Add the minced garlic and cook for 30 seconds until fragrant but not browned.
10. Pour in the fresh lemon juice and scrape up any browned bits from the pan bottom.
11. Stir in the chopped parsley and fresh thyme leaves.
12. Spoon the lemon herb butter sauce over the walleye fillets immediately.

Flaky and moist with a crisp golden exterior, this walleye delivers bright citrus notes balanced by earthy herbs. The lemon butter sauce clings beautifully to each tender piece, making it perfect served over creamy polenta or alongside roasted asparagus for a complete meal that feels restaurant-worthy.

Cajun Spiced Crispy Walleye Fillets

Nestled between the rustic charm of Southern cooking and the delicate art of fish preparation, these Cajun Spiced Crispy Walleye Fillets offer a harmonious balance of bold flavors and tender texture. Perfectly seasoned with a vibrant spice blend and cooked to golden perfection, this dish transforms humble walleye into an elegant centerpiece worthy of any dinner table. The crisp exterior gives way to flaky, moist flesh that carries the warm, aromatic notes of traditional Cajun seasoning with remarkable finesse.

Ingredients

– 4 fresh walleye fillets (about 6 ounces each)
– 1 cup of all-purpose flour
– 2 large eggs
– A generous splash of buttermilk
– 1 cup of fine cornmeal
– 2 tablespoons of Cajun seasoning blend
– 1 teaspoon of garlic powder
– A couple of pinches of smoked paprika
– Vegetable oil for frying (about 2 cups)
– A squeeze of fresh lemon juice

Instructions

1. Pat the walleye fillets completely dry with paper towels on both sides.
2. Combine the flour, Cajun seasoning, garlic powder, and smoked paprika in a shallow dish, whisking until evenly distributed.
3. In a separate bowl, whisk together the eggs and buttermilk until smooth and fully incorporated.
4. Place the cornmeal in a third shallow dish, spreading it in an even layer.
5. Dredge each walleye fillet first in the seasoned flour mixture, coating both sides thoroughly and shaking off any excess.
6. Dip the floured fillets into the egg-buttermilk mixture, allowing any excess to drip back into the bowl.
7. Press each fillet firmly into the cornmeal, ensuring an even coating on all surfaces.
8. Heat 1 inch of vegetable oil in a large, heavy-bottomed skillet over medium-high heat until it reaches 350°F on a deep-fry thermometer.
9. Carefully place 2 fillets into the hot oil, frying for 3-4 minutes until the bottom is golden brown and crisp.
10. Flip the fillets using tongs and fry for another 3-4 minutes until both sides are evenly browned and the internal temperature reaches 145°F.
11. Transfer the cooked fillets to a wire rack set over a baking sheet to drain excess oil.
12. Repeat steps 9-11 with the remaining 2 fillets, maintaining the oil temperature at 350°F.
13. Squeeze fresh lemon juice over all the fillets just before serving.

Buttery and flaky beneath their crackling cornmeal crust, these fillets deliver a symphony of textures that dance between crisp and tender. The Cajun seasoning provides just enough heat to warm the palate without overwhelming the walleye’s delicate sweetness, making them perfect alongside creamy coleslaw or atop a bed of citrus-kissed greens. For an elegant presentation, serve them with remoulade sauce for dipping and garnish with fresh parsley and lemon wedges to brighten each bite.

Garlic Parmesan Pan Seared Walleye

Savor the delicate dance of flavors in this sophisticated yet approachable walleye preparation, where golden-crusted fillets meet the rich embrace of garlic and Parmesan. This pan-seared masterpiece transforms humble freshwater fish into an elegant centerpiece worthy of any dinner party or weeknight indulgence. With its perfect balance of crisp exterior and tender flake, this dish celebrates the natural sweetness of walleye while elevating it with classic Italian-inspired accents.

Ingredients

– 2 fresh walleye fillets (about 6 ounces each)
– A generous sprinkle of kosher salt
– A few good cracks of black pepper
– A couple tablespoons of all-purpose flour for dusting
– A good glug of olive oil (about 2 tablespoons)
– 3 cloves of garlic, thinly sliced
– A splash of dry white wine (about ¼ cup)
– A big handful of freshly grated Parmesan cheese
– A pat of butter (about 2 tablespoons)
– A small bunch of fresh parsley, chopped
– A squeeze of fresh lemon juice

Instructions

1. Pat the walleye fillets completely dry with paper towels on both sides.
2. Season both sides of the fillets evenly with kosher salt and black pepper.
3. Lightly dust both sides of the fillets with all-purpose flour, shaking off any excess.
4. Heat olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
5. Carefully place the fillets in the hot skillet skin-side up and cook undisturbed for 4 minutes until a golden crust forms.
6. Flip the fillets using a thin spatula and cook for another 3 minutes until the fish flakes easily with a fork.
7. Transfer the cooked fillets to a warm plate and reduce the heat to medium.
8. Add the sliced garlic to the same skillet and cook for 1 minute until fragrant but not browned.
9. Pour in the white wine and simmer for 2 minutes, scraping up any browned bits from the pan bottom.
10. Stir in the grated Parmesan cheese until it melts into the sauce, about 1 minute.
11. Whisk in the butter until the sauce becomes glossy and slightly thickened.
12. Remove the skillet from heat and stir in the chopped parsley and lemon juice.
13. Spoon the garlic Parmesan sauce generously over the plated walleye fillets.

Unbelievably tender beneath its crisp exterior, the walleye practically melts at the touch of a fork while the savory Parmesan crust provides delightful textural contrast. Serve this elegant fish over creamy polenta or alongside roasted asparagus to let the garlicky sauce mingle with complementary sides, creating a restaurant-quality presentation that belies its simple preparation.

Maple Glazed Walleye with Thyme

Crisp autumn evenings call for dishes that celebrate the season’s bounty, and this maple-glazed walleye delivers both elegance and comfort. The delicate white fish pairs beautifully with the sweet warmth of maple and earthy thyme, creating a sophisticated yet approachable centerpiece. Perfect for a weeknight dinner that feels special enough for company.

Ingredients

– 2 fresh walleye fillets (about 6 ounces each)
– A generous 1/4 cup of pure maple syrup
– 2 tablespoons of olive oil
– A couple of fresh thyme sprigs
– A splash of lemon juice (about 1 tablespoon)
– A pinch of salt and freshly ground black pepper

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Pat the walleye fillets completely dry with paper towels to ensure a crisp skin.
3. Brush both sides of the fillets lightly with 1 tablespoon of olive oil.
4. Season the fillets evenly with salt and pepper on both sides.
5. Place the fillets skin-side down on the prepared baking sheet.
6. Whisk together the maple syrup, remaining 1 tablespoon of olive oil, and lemon juice in a small bowl.
7. Strip the thyme leaves from their stems and stir half into the maple glaze.
8. Spoon the maple glaze evenly over the top of each walleye fillet.
9. Sprinkle the remaining fresh thyme leaves over the glazed fillets.
10. Bake for 12–15 minutes, until the fish flakes easily with a fork and the glaze is bubbling.
11. For extra caramelization, broil for the final 1–2 minutes, watching closely to prevent burning.
12. Let the fish rest for 3 minutes before serving to allow the juices to redistribute.

Flaky and moist with a glossy, sweet-savory crust, this walleye offers a beautiful contrast of textures. The maple caramelizes into a delicate glaze that complements the fish’s mild flavor without overwhelming it. Serve alongside roasted root vegetables or a wild rice pilaf to complete this autumnal feast.

Walleye with White Wine and Capers Sauce

While many fish dishes rely on heavy sauces, this elegant walleye preparation celebrates the delicate flavor of fresh fillets with a bright, sophisticated sauce that comes together in minutes. White wine reduction with briny capers creates a perfect balance to the mild, flaky fish, making it ideal for both weeknight dinners and special occasions.

Ingredients

• 2 fresh walleye fillets (about 6 ounces each)
• A generous pinch of kosher salt
• A few cracks of freshly ground black pepper
• 2 tablespoons of olive oil
• 3 tablespoons of unsalted butter, divided
• 2 minced garlic cloves
• Half a cup of dry white wine
• A tablespoon of fresh lemon juice
• 2 tablespoons of capers, drained
• A couple of tablespoons of chopped fresh parsley

Instructions

1. Pat the walleye fillets completely dry with paper towels, then season both sides evenly with kosher salt and black pepper.
2. Heat olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
3. Place the fillets skin-side up in the hot skillet and cook for 4 minutes without moving them to develop a golden-brown crust.
4. Carefully flip the fillets using a thin spatula and cook for another 3 minutes until the flesh flakes easily with a fork.
5. Transfer the cooked walleye to a warm plate and tent loosely with foil to keep warm.
6. Reduce the skillet heat to medium and melt 1 tablespoon of butter, scraping up any browned bits from the fish.
7. Add the minced garlic and cook for 30 seconds until fragrant but not browned.
8. Pour in the white wine and lemon juice, then simmer for 2 minutes until the liquid reduces by half.
9. Whisk in the remaining 2 tablespoons of butter until the sauce becomes slightly creamy and emulsified.
10. Stir in the capers and chopped parsley, then remove the skillet from heat immediately.
11. Spoon the warm sauce directly over the plated walleye fillets and serve immediately.

Marvel at how the crisp exterior gives way to tender, snow-white flakes that soak up the tangy sauce beautifully. The briny pop of capers contrasts wonderfully with the rich butter sauce, making this dish particularly lovely when served over creamy polenta or alongside roasted asparagus for a complete meal that feels both rustic and refined.

Dijon Mustard Crusted Walleye Delights

Crisp, golden fillets of fresh walleye receive an elegant transformation with a sophisticated Dijon mustard crust, creating a dish that balances delicate fish with bold, tangy flavors. This recipe elevates simple ingredients into a restaurant-worthy meal perfect for weeknight dinners or entertaining guests. The harmonious blend of textures and flavors makes it an unforgettable culinary experience.

Ingredients

– 4 fresh walleye fillets (about 6 ounces each)
– 1/4 cup of Dijon mustard
– 1/2 cup of panko breadcrumbs
– 1/4 cup of finely chopped walnuts
– 2 tablespoons of melted butter
– 1 tablespoon of fresh lemon juice
– A couple of sprigs of fresh parsley, chopped
– A good pinch of kosher salt
– A few cracks of freshly ground black pepper

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Pat the walleye fillets completely dry with paper towels to ensure proper crust adhesion.
3. Season both sides of the fillets evenly with kosher salt and freshly ground black pepper.
4. Brush the top surface of each fillet generously with Dijon mustard, creating an even layer.
5. In a medium bowl, combine panko breadcrumbs, chopped walnuts, melted butter, and lemon juice.
6. Press the breadcrumb mixture firmly onto the mustard-coated surface of each fillet.
7. Arrange the coated fillets on the prepared baking sheet, leaving space between them for even cooking.
8. Bake at 400°F for 12-15 minutes until the crust is golden brown and the fish flakes easily with a fork.
9. Remove from oven and let rest for 2 minutes before serving to allow juices to redistribute.
10. Garnish with freshly chopped parsley just before serving.

Outstanding in both texture and flavor, the crispy walnut-panko crust provides a satisfying crunch against the tender, flaky walleye beneath. The Dijon mustard adds a sophisticated tang that cuts through the richness beautifully. For an elegant presentation, serve alongside roasted asparagus or over a bed of lemon-herb quinoa to complement the dish’s refined character.

Zesty Lemon and Dill Walleye Medallions

When the craving strikes for something light yet sophisticated, these delicate fish medallions deliver both elegance and vibrant flavor in every bite. The bright citrus notes of fresh lemon dance harmoniously with the earthy freshness of dill, creating a dish that feels simultaneously refined and comforting.

Ingredients

• 1 pound of fresh walleye fillets, cut into 1-inch medallions
• 2 tablespoons of extra virgin olive oil
• Juice from 1 large lemon (about 3 tablespoons)
• Zest from that same lemon
• 2 tablespoons of freshly chopped dill
• 2 cloves of garlic, minced
• A generous pinch of kosher salt
• A few cracks of freshly ground black pepper
• 1 tablespoon of unsalted butter

Instructions

1. Pat the walleye medallions completely dry with paper towels to ensure a beautiful sear.
2. Season both sides of the medallions evenly with the kosher salt and black pepper.
3. Heat the olive oil in a large non-stick skillet over medium-high heat until it shimmers, about 2 minutes.
4. Carefully place the medallions in the hot skillet, making sure they aren’t touching.
5. Sear the medallions for exactly 3 minutes without moving them to develop a golden-brown crust.
6. Flip each medallion using a thin spatula and cook for another 2-3 minutes until the flesh is opaque and flakes easily with a fork.
7. Transfer the cooked medallions to a warm plate and reduce the skillet heat to low.
8. Add the butter to the same skillet and let it melt completely, scraping up any browned bits from the bottom.
9. Stir in the minced garlic and cook for 30 seconds until fragrant but not browned.
10. Pour in the fresh lemon juice and add the lemon zest, stirring to combine with the pan sauce.
11. Remove the skillet from heat and stir in the chopped dill until evenly distributed.
12. Spoon the warm lemon-dill sauce over the plated walleye medallions.

Glistening with the vibrant lemon-dill sauce, these medallions offer a delightful contrast between the crisp exterior and tender, flaky interior. The bright acidity cuts through the richness beautifully, making them perfect served over a bed of creamy polenta or alongside roasted asparagus for a complete spring-inspired meal.

Buttermilk Pan Fried Walleye Nuggets

Crisp, golden nuggets of freshwater walleye achieve sublime perfection when kissed by the heat of a skillet and cloaked in a delicate buttermilk batter. This approachable preparation transforms the mild, flaky fish into bite-sized morsels that boast a satisfying crunch with every forkful. Perfect for both weeknight dinners and elegant gatherings, these pan-fried treasures deliver restaurant-quality results with comforting simplicity.

Ingredients

– About a pound of fresh walleye fillets, cut into 1-inch pieces
– A good glug of buttermilk, roughly ¾ cup
– A heaping cup of all-purpose flour
– A couple of teaspoons of Old Bay seasoning
– A generous pinch of kosher salt and a few cracks of black pepper
– A splash of vegetable oil for frying, about ¼ cup
– A lemon wedge or two for serving

Instructions

1. Pat the walleye pieces completely dry with paper towels to ensure maximum crispiness.
2. Pour the buttermilk into a medium bowl and add the fish pieces, tossing gently to coat evenly.
3. In a separate shallow dish, whisk together the flour, Old Bay seasoning, salt, and pepper until thoroughly combined.
4. Heat the vegetable oil in a large skillet over medium-high heat until it shimmers and reaches 350°F—test by dropping a pinch of flour; it should sizzle immediately.
5. Working in batches to avoid crowding, remove each piece of fish from the buttermilk, letting excess drip off, then dredge thoroughly in the flour mixture.
6. Shake off any excess flour and carefully place the coated fish pieces into the hot oil, leaving about ½ inch between each for even browning.
7. Fry for 2–3 minutes per side until the coating is deeply golden brown and crisp, flipping only once with tongs to maintain the crust.
8. Transfer the cooked nuggets to a wire rack set over a baking sheet to drain; this keeps them crispy instead of steaming on a paper towel.
9. Repeat with remaining fish, adding more oil if needed and allowing it to return to temperature between batches.
10. Serve immediately with lemon wedges for squeezing over the top.
Lusciously crisp on the outside while remaining remarkably tender within, these walleye nuggets offer a delightful contrast of textures. Their subtle sweetness pairs beautifully with the zesty Old Bay seasoning, making them irresistible straight from the skillet. For an elevated presentation, serve alongside remoulade sauce and a simple arugula salad tossed in lemon vinaigrette.

Herb Crusted Walleye with Lemon Aioli

Keen to elevate your weeknight dinner repertoire? This herb-crusted walleye with lemon aioli offers restaurant-quality elegance with surprisingly approachable techniques. The delicate white fish gets a crisp, aromatic coating that perfectly complements the bright, creamy sauce.

Ingredients

– 4 fresh walleye fillets (about 6 ounces each)
– A good glug of olive oil (about 2 tablespoons)
– A couple of cups of panko breadcrumbs
– A generous handful of fresh parsley, finely chopped
– A few sprigs of fresh dill, minced
– A couple of cloves of garlic, pressed
– The zest and juice from one large lemon
– A big spoonful of mayonnaise (about 1/2 cup)
– A pinch of salt and a few cracks of black pepper

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Pat the walleye fillets completely dry with paper towels to ensure maximum crispiness.
3. In a medium bowl, combine the panko breadcrumbs, chopped parsley, minced dill, and lemon zest.
4. Drizzle the olive oil over the breadcrumb mixture and toss until evenly coated.
5. Press the herb-panko mixture firmly onto the top of each walleye fillet, creating an even crust.
6. Arrange the crusted fillets on the prepared baking sheet, leaving space between them.
7. Bake for 12-15 minutes until the crust is golden brown and the fish flakes easily with a fork.
8. While the fish bakes, whisk together the mayonnaise, pressed garlic, and lemon juice in a small bowl.
9. Season the aioli with salt and pepper, then refrigerate until ready to serve.
10. Remove the walleye from the oven when the internal temperature reaches 145°F.

Velvety tender fish yields beneath the shatteringly crisp herb crust, creating a delightful textural contrast. The bright lemon aioli cuts through the richness beautifully, making this dish equally suited for casual dinners or elegant entertaining when served alongside roasted asparagus and a crisp white wine.

Pan Fried Walleye with Garlic Lemon Butter

Just when you think you’ve experienced the pinnacle of freshwater fish, along comes this pan-fried walleye that elevates simple ingredients into something truly extraordinary. The delicate white flesh, kissed by a garlic-infused lemon butter, creates a symphony of flavors that dance across the palate with each elegant bite. This dish proves that sometimes the most memorable meals come from letting quality ingredients shine through thoughtful preparation.

Ingredients

• 2 fresh walleye fillets (about 6 ounces each)
• a good sprinkle of kosher salt
• a few cracks of freshly ground black pepper
• a light dusting of all-purpose flour
• a couple tablespoons of olive oil
• 3 cloves of garlic, thinly sliced
• a generous pat of unsalted butter
• a good squeeze of fresh lemon juice
• a small handful of fresh parsley, chopped

Instructions

1. Pat the walleye fillets completely dry with paper towels to ensure a crisp crust forms during cooking.
2. Season both sides of the fillets evenly with kosher salt and freshly ground black pepper.
3. Lightly dust the seasoned fillets with all-purpose flour, shaking off any excess to create a thin, even coating.
4. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
5. Carefully place the fillets in the hot oil, skin-side up if they have skin, and cook for 3-4 minutes until golden brown.
6. Gently flip the fillets using a thin spatula and cook for another 2-3 minutes until the flesh flakes easily with a fork.
7. Transfer the cooked fillets to a warm plate and reduce the heat to medium-low.
8. Add the thinly sliced garlic to the same skillet and cook for 30 seconds until fragrant but not browned.
9. Add 2 tablespoons of unsalted butter to the skillet and swirl until melted and slightly foamy.
10. Squeeze in the juice of half a lemon and stir to combine with the butter and garlic.
11. Sprinkle in the chopped fresh parsley and stir for 10 seconds to incorporate.
12. Pour the warm garlic lemon butter sauce directly over the plated walleye fillets.

Zestfully bright and wonderfully flaky, this walleye achieves that perfect balance between crisp exterior and moist interior that seafood lovers dream about. The garlic lemon butter clings to each delicate flake, creating little pools of flavor that enhance without overwhelming the fish’s natural sweetness. Consider serving it over a bed of creamy polenta or alongside roasted asparagus to soak up every last drop of that glorious sauce.

Smoky Paprika Pan Seared Walleye

Wandering through the culinary landscape of American heartland cuisine reveals treasures like this perfectly seared walleye, where smoky paprika creates a beautiful crust that gives way to delicate, flaky flesh beneath. This elegant preparation transforms simple ingredients into a restaurant-worthy dish that feels both sophisticated and comforting, perfect for weeknight dinners or impressing weekend guests.

Ingredients

– 2 fresh walleye fillets (about 6 ounces each)
– 2 tablespoons of olive oil
– 1 tablespoon of smoked paprika
– A generous pinch of kosher salt
– A couple of cracks of black pepper
– A splash of fresh lemon juice
– A small handful of fresh parsley, chopped

Instructions

1. Pat the walleye fillets completely dry with paper towels on both sides.
2. Season both sides of the fillets evenly with smoked paprika, kosher salt, and black pepper.
3. Heat olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
4. Carefully place the seasoned fillets skin-side up in the hot skillet, listening for that satisfying sizzle.
5. Cook for 4-5 minutes without moving until a golden-brown crust forms on the bottom.
6. Gently flip the fillets using a thin spatula to maintain the crust integrity.
7. Cook for another 3-4 minutes until the fish flakes easily with a fork but remains moist.
8. Transfer the cooked fillets to a warm plate to rest for 2 minutes.
9. Drizzle fresh lemon juice over the hot fish just before serving.
10. Sprinkle with chopped fresh parsley for a bright, fresh finish.

You’ll find the contrast between the smoky, crisp exterior and the tender, mild interior simply captivating. The delicate flakes practically melt on your tongue while the paprika provides just enough warmth without overwhelming the fish’s natural sweetness. Consider serving it alongside roasted fingerling potatoes or over a bed of wilted spinach to catch every bit of the flavorful pan juices.

Almond Crusted Walleye with Fresh Herbs

Luminous beneath its golden crust, this almond-crusted walleye emerges from the oven with an irresistible aroma of toasted nuts and fresh herbs. The delicate white fish becomes a canvas for textures and flavors that elevate simple ingredients into something truly special. Perfect for both weeknight dinners and elegant entertaining, this dish brings restaurant-quality sophistication to your home kitchen with minimal effort.

Ingredients

– 4 fresh walleye fillets (about 6 ounces each)
– 1 cup of finely chopped almonds
– 2 tablespoons of fresh chopped parsley
– 1 tablespoon of fresh chopped dill
– 1 lemon
– 2 large eggs
– 1/2 cup of all-purpose flour
– 3 tablespoons of olive oil
– A generous pinch of salt
– A couple of cracks of black pepper

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Pat the walleye fillets completely dry with paper towels to ensure the coating adheres properly.
3. Combine the chopped almonds, parsley, dill, salt, and pepper in a shallow dish.
4. Whisk the 2 eggs in a separate bowl until fully blended.
5. Place the 1/2 cup of flour in a third shallow dish.
6. Dredge each walleye fillet first in the flour, shaking off any excess.
7. Dip the floured fillet into the beaten eggs, coating both sides evenly.
8. Press the egg-coated fillet firmly into the almond-herb mixture, ensuring complete coverage on all sides.
9. Heat the 3 tablespoons of olive oil in a large oven-safe skillet over medium-high heat until shimmering.
10. Carefully place the coated fillets in the hot skillet and sear for 2 minutes until the bottom forms a golden-brown crust.
11. Flip the fillets using a thin spatula and immediately transfer the entire skillet to the preheated oven.
12. Bake for 8-10 minutes until the internal temperature reaches 145°F and the almonds are deeply golden.
13. Squeeze fresh lemon juice over the hot fillets just before serving.

This almond crust creates a satisfying crunch that gives way to the moist, flaky walleye beneath, while the fresh herbs provide a bright counterpoint to the rich nuts. Try serving it over a bed of wild rice pilaf or alongside roasted asparagus for a complete meal that feels both comforting and sophisticated.

Conclusion

Hearty and delicious, these 24 pan-fried walleye recipes offer endless dinner inspiration for your family table. We hope you’ve found some new favorites to try! Don’t forget to leave a comment sharing which recipe you loved most and pin this article to your Pinterest boards so you can easily find these tasty ideas again. Happy cooking!