Pan Fried Walleye Fillets

Pan Fried Walleye Fillets


4 servings


  • 1-1/2 pounds walleye fillets
  • 2 Eggs
  • 1-1/2 cups panko Japanese style bread crumbs
  • 4 teaspoons Lunds & Byerlys Gone Fishin Seasoning
  • 1 teaspoon salt
  • 1/8 teaspoon freshly ground pepper
  • 1/4 cup butter
Tilapia is also a wonderful fish for this recipe.


  1. Rinse fillets; pat dry with paper towels.
  2. In shallow plate, beat eggs. In another shallow plate, combine bread crumbs, seasoning, salt and pepper.
  3. In large skillet, melt butter over medium heat. Coat fillets in beaten egg, then in crumb mixture. Cook walleye, turning once, until fish just flakes with a fork (8-10 minutes). Add an additional tablespoon of butter, if necessary, to prevent sticking.

Chef’s tip

FoodE Tip: If you prefer a cornmeal breading on your fish, reduce bread crumbs to ½ cup; add ½ cup flour and ½ cup cornmeal.

* Recipes created for given quantity. Changes to quantities are for planning purposes only and have not been tested.