Entrée: United States – Pan-Fried Walleye

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 2

Approximate Time

Prep 5 min

Cook 8 min

Total 13 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 lb (450 g) walleye fillets (skinless or skin-on, patted dry)
3 / 4 cup (90 g) all-purpose flour
1 tsp (5 ml) salt
1 / 2 tsp (2.5 ml) black pepper
1 / 2 tsp (2.5 ml) paprika (optional)
2–3 tbsp (30–45 ml) vegetable oil
2 tbsp (30 g) butter
Lemon wedges, for serving
Fresh parsley, chopped (optional)

Show original ingredient measurements

1 lb / 450 g walleye fillets (skinless or skin-on, patted dry)
3 / 4 cup (90 g) all-purpose flour
1 tsp salt
1 / 2 tsp black pepper
1 / 2 tsp paprika (optional)
2–3 tbsp (30–45 ml) vegetable oil
2 tbsp (30 g) butter
Lemon wedges, for serving
Fresh parsley, chopped (optional)

Instructions

1. Mix flour, salt, pepper, and paprika on a plate. Dredge fillets lightly in the seasoned flour, shaking off excess.
2. Heat oil in a large skillet over medium-high heat until shimmering. Add butter and let it foam.
3. Add fillets, cook 3–4 minutes per side (depending on thickness) until golden and the fish flakes easily with a fork.
4. Transfer to a plate, squeeze lemon over the fillets and sprinkle with parsley. Serve immediately.

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