Pan Seared Wall-Eye is just one easy method for cooking pretty much any type of fish. The type of fish used, doesn’t have to be walleye. It can work with just about any type of white fish such as cod or tilapia. This post has been recently updated on April 3rd, 2021. One of my favorite type of fresh water fish is walleye. You can find it all over menus here in the Midwest and Walleye is on 29 percent of Minnesota menus. If you order a fish sandwich the type of fish used is walleye. At Mezzaluna they have Panko Walleye Tacos, at the Toasted Frog they have Walleye Piccata, etc. Walleye is so tasty just pan fried with some butter and a little tarter sauce. When I made this easy pan seared walleye, I just used some good old lemon pepper seasoning and butter and garnished it with some fresh parsley. Had broccoli on the side and thought dangit, I wish I had made some polenta to go along with this. Maybe another night.
What is walleye?
Walleye is a fresh water fish usually found in the Northern part of the US and Canada. In the Summer time in the Midwest, there are fishing competitions to see who can catch the largest walleye. They are pretty popular to catch here next to Northerns and they taste great. If you ever come to the Midwest you will see walleye on the menu. Usually as fish sandwiches or pan seared.
Other seasonings to use on walleye
Blackened seasoning, cajun, garlic butter, chinese 5 spice, whatever you like pretty much.
How to make Pan Seared Walleye
Print the recipe and full instructions below.
Heat a skillet to medium heat and add the oil or butter to the pan. Season the walleye filets generously with lemon pepper seasoning. Place the fish right over the melted butter. Then put a pan over the top of the fish. This creates steam in the inside of the pan. Cook the fish 4 to 5 minutes per side or until the fish reaches a temperature of 145 degrees. The walleye will turn white when it is done cooking.
If you’d like to see a video on how to cook walleye this is a pretty good one. 4.5 from 8 reviews
