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Parmesan Crusted Walleye

Crispy Parmesan Walleye

Crispy Parmesan Walleye

A large group of northern and walleye swam through my kitchen the other day. My P.S. and son had spent a few days hunting and fishing and were extremely successful on that fishing part.  I was happy that the fish were cleaned and ready for sealing in my FoodSaver.  After endless seals, we had them all sorted and in the freezer.  Fish were now on the menu.

Next we needed a shopping trip. We’d let the fridge empty out since we were both gone for the week.  We desperately needed to restock fruits, veggies and dairy products.  That accomplished, we looked at each other and chose our dishes.  We’d bought potato salad at the store deli (a rare thing, I’d rather make it myself).  My P.S. decided to make carrots as the other side dish to accompany the walleye I was making.

Walleye filets

Walleye filets

P.S. (Princely Spouse) asked if I knew of a good carrot recipe. I found one online for him and gave him directions.  He sliced and prepared the carrots while I set up a walleye dipping station.  We had thawed about a pound of small filets that I further cut into smaller pieces for easy frying.

3 bowl dipping station

3 bowl dipping station

I beat 2 eggs in one bowl and set it aside.  I added about ½ cup flour to another bowl and seasoned it with a teaspoon of salt and ½ teaspoon of black pepper.  Into the third bowl I poured about a cup of Italian seasoned Panko crumbs to which I added salt, pepper, oregano and cayenne for further seasoning.  My P.S. said a little bit more garlic powder would have been nice, I thought it was fine the way it was.

Dip filet into flour, egg and crumbs then place in nonstick skillet preheated with a little oil

Dip filet into flour, egg and crumbs then place in nonstick skillet preheated with a little oil

When my P.S. had the carrots fork tender and had added the rest of the ingredients, I started dipping the walleye filets. I dipped each filet into flour, then into the eggs, then into the crumb mixture.  I’d put a good ½” of canola oil into my large nonstick skillet and set it on medium high heat.  When it was shimmering and heated I laid each filet into the skillet.

After 2 or 3 minutes the filets should be golden on the first side.  Turn and fry on the second side 2 or 3 minutes more

After 2 or 3 minutes the filets should be golden on the first side. Turn and fry on the second side 2 or 3 minutes more

The filets were golden on the first side in about 2 or 3 minutes. I carefully turned them and let them fry until golden on the second side.  By pressing in the middle of the filet I could tell when they were flaky and finished cooking.  You might want to use a fork and test for doneness if you’re not familiar with the pressure test.

The walleye is done when you press on them gently and they have some give and look like they are going to break into flakes

The walleye is done when you press on them gently and they have some give and look like they are going to break into flakes

My P.S. served himself and headed for the living room where we eat on trays in front of the tv. As I photographed the dishes in the kitchen I could hear him exclaiming over the food as he tasted it.  He was thrilled with the fish and told me several times it’s a keeper, I should remember this recipe!  I promised to write it down and blog it.

Parmesan Crusted Walleye

Parmesan Crusted Walleye

The fish was super crispy on the outside and moist and flaky on the inside. I rarely finish my fish but this I chowed down and actually wished there was more!  The carrots, I couldn’t finish.  I wasn’t so fond of them.  I’ll work on them for another post, I think just a couple of tweaks and they’ll be awesome as well.

Parmesan Crusted Walleye

Parmesan Crusted Walleye

Parmesan Crusted Walleye

1# fish filets (I used walleye)
Canola oil for frying
½ cup flour
1 teaspoon salt
½ teaspoon black pepper
2 eggs; beaten with a fork
¾ cup Panko crumbs (mine were Italian seasoned, if using plain, add some Italian seasonings)
½ cup shredded parmesan
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon oregano
Large pinch cayenne

Cut filets into 3” lengths.

Heat ½” oil in a large nonstick skillet until shimmering.

Dip each filet in flour, eggs then crumb mixture. Set on a plate until all are coated.

Set each filet in the heated oil and fry until golden brown, about 2-3 minutes. Turn and fry another 2 or 3 minutes until flaky and cooked through.  Press gently on center and if it has give, it is done.  Or use a fork to test the flakiness in the center.

Serve hot.

Serves 2

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3 thoughts on “Parmesan Crusted Walleye

  1. Audrey, The fish looks so delicious!! Just wondering….why do you call it parmesan crusted when there is no parmesan called for in the recipe? Let me know, because I’m going to try this very soon! Take Care! Date: Thu, 6 Nov 2014 21:30:44 +0000 To: laugst@hotmail.com

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