Pan Fried Walleye Recipe

Learn how to make perfectly pan-fried walleye with a golden crust, flaky middle, and buttery lemon caper sauce. It’s an easy, restaurant-worthy dinner in just 10 minutes.

Course Main Course

Cuisine American

Prep Time 2

Cook Time 8

Total Time 10

Servings servings

Calories 287kcal

Author Arman Liew

Ingredients

4 walleye fillets 6-8 ounces each, 150-200g
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon Italian seasoning
1 tablespoon all-purpose flour 15g
2 tablespoons olive oil 30mL

Butter caper sauce

3 tablespoons unsalted butter 45g
2 tablespoons capers 30g
1 tablespoon lemon juice 15mL

Instructions

Pat dry the walleye fillets with a paper towel. Season both sides with salt, pepper, and Italian seasoning. Dust both sides with flour.
Add olive oil to a large skillet and place it over medium heat. Once hot, add the seasoned walleye fillets and cook for 3 minutes on each side. The fish should lift easily using a spatula. Remove the fish from the skillet.
In the same skillet, over medium heat, add the butter, capers, and lemon juice. Heat for two minutes. Turn off the heat.
Pour spoonfuls of the butter caper sauce over each fillet and serve immediately.

Notes

To store: Let the fish cool completely, then transfer to an airtight container and refrigerate for up to 3 days. Keep the sauce and fish separate.

To reheat: Reheat the fish in a 300°F oven for 8-10 minutes, or until warmed through. I avoid the microwave whenever possible, as it can make the fish rubbery.

Frozen fish: Thaw overnight in the fridge, then pat dry.

Gluten-free flour: I like using Bob's Red Mill or King Arthur.

Nutrition