American
Pan Fried Walleye
The freshwater prize of the Great Lakes — simply prepared in a seasoned cornmeal crust and brown butter.
Recipe by Cyman Huang
Cooked, styled and photographed in his kitchen.
Walleye is the prized freshwater fish of the Great Lakes region and the official state fish of Minnesota, South Dakota, and Vermont.
It is one of the finest-eating freshwater fish in North America — sweet, mildly flavored, with fine-textured white flesh that flakes beautifully and holds up well to pan-frying. The key is simplicity: a light seasoned cornmeal crust and a pan full of butter.
Watch it come together
Ingredients
- 4 walleye fillets (6–8 oz each) or substitute perch, pike, or catfish
- ¾ cup fine yellow cornmeal
- ¼ cup all-purpose flour
- 1 tsp kosher salt
- 1 tsp garlic powder
- ½ tsp smoked paprika
- ½ tsp black pepper
- 3 tbsp unsalted butter
- 2 tbsp neutral oil
- 3 tbsp unsalted butter (for the sauce)
- 2 tbsp fresh lemon juice
- 2 tbsp fresh flat-leaf parsley, chopped
- Lemon wedges for serving
Method
- 1
Pat the walleye fillets completely dry with paper towels. Season lightly on both sides with salt and pepper.
- 2
Combine cornmeal, flour, salt, garlic powder, smoked paprika, and pepper in a shallow dish. Dredge each fillet, pressing gently to adhere. Shake off any excess.
- 3
Heat butter and oil in a large skillet over medium-high heat. When the foam subsides and the butter turns light golden, add the fillets in a single layer (cook in two batches if needed).
- 4
Cook without moving for 3–4 minutes until the crust is deeply golden. Flip gently and cook another 2–3 minutes until the fish flakes easily. Transfer to a warm plate.
- 5
BROWN BUTTER SAUCE: In the same pan, add the remaining 3 tablespoons of butter. Cook over medium heat, swirling constantly, until deep golden brown and nutty, about 2 minutes. Remove from heat. Add lemon juice (stand back — it will spatter). Add parsley.
- 6
Pour the brown butter immediately over the fish. Serve with lemon wedges and potato salad or roasted corn.
Substitutions
- Chef's tip: the window between brown butter and burnt butter is narrow — pull the pan and add the lemon juice the moment the butter reaches deep gold.
- Perch, pike, or catfish all work beautifully in place of walleye.
Cook this next
American
Midwest Corn Chowder
Sweet summer corn, smoky Gouda, and a velvety cream base — the Midwest in a bowl.
American
Beer-Braised Bratwurst
Wisconsin's German-American heritage on a grilled bun — a stadium and backyard classic perfected.
American
New England Clam Chowder
Creamy, briny, potato-rich — the gold standard of American chowder.