Home » Fish » Parmesan Crusted Walleye {Revisited}

Parmesan Crusted Walleye {Revisited}

Crispy Parmesan Walleye

Crispy Parmesan Walleye

A fellow blogger recently was talking about reposting recipes that were popular.  It made me think of a few recipes I’ve posted that consistently rank at the top of my stats lists.  My parmesan crusted walleye is always in my top 10 on WordPress and  on Pinterest.  It wasn’t a hit when I originally posted the recipe in November of 2014.  But over the past 4 years it’s become popular  It’s worth revisiting!

Parmesan Crusted Walleye

Parmesan Crusted Walleye

I make this recipe often with different fish: walleye, cod, tilapia, northern.  It has just the right seasoning for most types of fish.  I wouldn’t try it with salmon; it has enough natural flavor and the crust would just clash.

Oddly enough, I watch the cooking shows and they all poo-poo adding cheese to a fish dish.  This is one exception I think even the tv judges would excuse.  It just works well.

Walleye filets

Walleye filets

I continue with my original post:  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

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.

Parmesan Crusted Walleye

Parmesan Crusted Walleye

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.

Crispy Parmesan Walleye

Crispy Parmesan 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!

Parmesan Crusted Walley

  • Servings: 2 servings
  • Difficulty: easy
  • Print

A crispy and delicious coating for your fried walleye or other fish.

  • 1# fish filets (I used walleye)
  • Canola oil for frying
  • 1/2 cup flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 eggs; beaten with a fork
  • 3/4 cup Panko crumbs (mine were Italian seasoned, if using plain, add some Italian seasonings)
  • 1/2 cup shredded parmesan
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon oregano
  • Large pinch cayenne
  • Lemon wedges
  • Tartar sauce
Cut filets into 3” lengths.

Heat 1/2” 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 with lemon wedges and tartar sauce if desired.

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4 thoughts on “Parmesan Crusted Walleye {Revisited}

  1. Pingback: Parmesan Crusted Walleye {Revisited} — Lady Melady: My Castle, My Food | My Meals are on Wheels

  2. Hi Audrey! I’d like to try your recipe and have one question. In the blog you mentioned that your Ps thought there should be a little more garlic powder in it but you thought it was just fine the way it was. Looking at the recipe there is no garlic powder listed. Just to clarify, should there be garlic powder as an ingredient? Thanks!

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    • Hi Lana! The Panko crumbs I used were Italian seasoned. They had garlic, oregano and basil spices. I liked them as is, he thought they could use more garlic. Try your crumbs before using- you might want to amp up the flavors. I hope you like the recipe!

      Like

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