PAN FRIED WALLEYE
Things You'll Need
• 4 walleye fillets, 1/2 lb. each
• 1/2 tsp. salt
• 1/4 tsp. pepper
• Paper plate
• 1 cup flour
• 2 large bowls
• 1 beaten egg
• 1 tsp. honey
• 1 1/2 cups crushed butter crackers
• Large frying pan
• Vegetable oil
1. Sprinkle salt and pepper over four walleye fillets that weigh around 1/2 lb. each.
2. Dump your flour on a paper plate and use it to coat each walleye fillet. You will have to flip each fillet over to coat both
3. Place your egg and honey in a large bowl and beat until combined. Use this mixture to coat each of your walleye
fillets after they have been coated in flour.
4. Put the crushed butter crackers in a large bowl. Coat the walleye fillets with the crushed crackers.
5. Heat enough vegetable oil in the frying pan to cook the fillets. The vegetable oil should at least cover the bottom half of
6. Place your walleye fillets in the heated oil and cook for three minutes on each side, or until you can flake the fish
with your fork.
Cook up walleye straight from the freezer for a mild, flaky fish that can be served with a side salad or grilled vegetables. The
quick cooking time of fresh fish allows you to cook it from frozen and skip the defrosting period. Use frozen walleye in various
recipes such as fish pies and fish stew, or simply pan-fry it for a family dinner. No matter how you like your walleye, you can
simply cook it from frozen for a no-hassle meal.
Things You'll Need
• Frying pan
• Olive Oil
1. Heat a heavy frying pan on medium heat.
2. Cut a fresh lemon in half and squeeze it over the frozen walleye fillets. Lightly dust each side of the fillets with flour.
Sprinkle with salt and pepper to taste. If you like a thicker coating mix the flour, salt and pepper in a bowl and dredge the
fish in the mixture. Place fillets on a plate and set aside.
3. Pour 1 tbsp. olive oil into the frying pan and heat for one minute. Add 1 tbsp. of butter to oil. When the butter is melted, lift
the pan and give it a good swirl to ensure the entire bottom is coated. Place the walleye fillets in a single layer in the
4. Cook for 3 to 4 minutes on either side; turn them only once. You may need to cook the fillets a bit longer (5 to 7 minutes
per side) because it is frozen; you will know the fish is cooked when it turns opaque. Serve with your favorite side dish or
use in stew or pie filling.