This sautéed walleye recipe is the perfect pescatarian take on one of Ina Garten's most famous chicken recipes. Let's make crispy parmesan-coated fish with a fresh arugula salad.
I just know that Ina's beloved husband Jeffrey would love it!
Leave it to Ina to create a simple dish that the whole world goes crazy for, right?
This is a great example of why this Weekday Pescatarian adventure is so much fun...because you can modify a tried and true classic like this one, and make it using your favorite fish or shellfish!
With its firm texture and mild flavor, walleye is a great option for this recipe. The savory Parmesan coating and fresh arugula salad are the perfect complements to the fish.
Keep reading if you need to find a substitute for walleye, as there's plenty of options!
About Walleye Fish:
Walleye is a delicious part of my childhood in the midwest and one of my favorite fish to eat when I'm visiting back home. If you're not familiar with it, walleye is a freshwater fish originating in the upper Midwest and northern United States and Canada. I always thought walleye was an Illinois fish, but it turns out our neighbors down the block in the state of Minnesota lay claim to it!
Walleye has a sweet, mild flavor and a flaky texture. The fillets are fairly thick and even, making them a great option for so many fish recipes.
If you can’t find walleye at your local grocery store or seafood market, substitute cod, hake, grouper or haddock in this recipe. Keep in mind walleye is a lake fish, so it will have a slightly milder flavor than fish caught in the ocean.
What you'll need to make this crispy parmesan sautéed walleye recipe:
- Walleye fillets
- All purpose flour
- Kosher salt and black pepper
- Egg
- Italian seasoned bread crumbs
- Parmesan cheese
- Lemon juice and zest
- Red pepper flakes, optional
- Butter and olive oil
- Fresh arugula
Full measurements and directions included in the printable recipe card below.
Step by step instructions for Sautéed Walleye Fish Recipe:
Begin by setting up a dredging station. First, place flour, half teaspoon salt and quarter teaspoon pepper in a shallow bowl or plate. Mix well to combine. Combine egg and 1 tablespoon water in a second shallow dish. Mix well to combine. Finally, combine bread crumbs, grated parmesan, lemon zest and red pepper flakes (if using) in a third shallow dish. Mix to combine.
Dry walleye fillets well with a tea towel or paper towel. Then coat each fillet first in the flour mixture, then the egg mixture, then dip fillets in the parmesan breadcrumb coating.
Heat a cast iron skillet or large nonstick skillet over medium heat with 1 tablespoon butter and 1 tablespoon olive oil. Cook 2 fillets at a time in the hot oil and butter for 3-4 minutes per side, until browned and crispy on the outside and cooked through the center. Add additional butter and olive oil to the pan, if needed, before adding the last 2 fillets.
For the dressing, combine olive oil, lemon juice, salt and pepper in a measuring cup. Coat the arugula in the dressing and toss. Taste and add additional seasoning, if needed. (You likely will not need all of the dressing for this amount of arugula. Just cover and keep in the refrigerator for your next salad!)
Serve each fillet with a pile of arugula on top, shavings of parmesan and lemon wedges. (Serve immediately to maintain that gorgeous crisp coating!)
FAQ's, Serving Suggestions and Variations:
If you can’t find walleye at your local grocery store or seafood market, substitute cod, hake, grouper or haddock in this recipe. Honestly, almost any type of white fish fillet would work in this recipe. Do keep in mind walleye is a lake fish, so it will have a slightly milder flavor than ocean-dwelling fish.
Absolutely! Just thaw your frozen fish in your refrigerator overnight (I like to thaw them on a rack over a pan so the excess water can drain). Dry well with paper towels before dredging.
The crispy Parmesan fillets with arugula salad could be an impressive meal-in-one dish. But if you want to add another side, roasted potatoes with whipped feta would be delicious, as would lyonnaise potatoes or creamy Parmesan rice with lemon and fresh parsley.
To store, transfer fillets to an airtight container and store in the refrigerator for up to two days.
Check out some of our other delicious fish recipes:
- Miso Marinated Sea Bass
- Crispy Cornflake Coated Walleye Recipe
- Asian Ginger and Soy Fish
- Macedamian Crusted Baked Corvina
Sautéed Parmesan Walleye Recipe with Arugula Salad
- Total Time: 25 minutes
- Yield: 4 1x
Ingredients
4 (6 ounce) fresh walleye fillets
⅓ cup all purpose flour
½ teaspoon kosher salt
¼ teaspoon black pepper
1 egg, beaten with 1 tablespoon water
½ cup Italian seasoned bread crumbs
¼ cup grated Parmesan cheese
2 teaspoons lemon zest
¼ teaspoon red pepper flakes, optional
2 tablespoon butter
2 tablespoons extra virgin olive oil
For the arugula salad topping:
¼ cup extra virgin olive oil
¼ cup lemon juice (about 2 lemons)
½ teaspoon kosher salt
¼ teaspoon black pepper
5 ounce bag fresh arugula
Parmesan cheese, for topping
Instructions
- Begin by setting up a dredging station. First, combine flour, salt and pepper in a shallow dish. Mix well to combine. Then combine egg and 1 tablespoon water in a second shallow dish. Mix well to combine. Finally, combine bread crumbs, grated parmesan, lemon zest and red pepper flakes (if using) in a third shallow dish. Mix to combine.
- Dry walleye fillets well with a tea towel or paper towel. Coat each fillet first in the flour mixture, then the egg mixture, then in the parmesan breadcrumb coating.
- Heat a large skillet over medium heat with 1 tablespoon butter and 1 tablespoon olive oil. Cook 2 fillets at a time for 3-4 minutes per side, until browned and crispy on the outside and cooked through the center. Add additional butter and olive oil to the pan, if needed, before adding the last 2 fillets.
- For the arugula salad, combine olive oil, lemon juice, salt and pepper in a measuring cup. Coat the arugula in the dressing and toss. Taste and add additional seasoning, if needed. (You likely will not need all of the dressing for this amount of arugula. Just cover and keep in the refrigerator for your next salad!)
- Serve each fillet with a pile of arugula on top, shavings of parmesan and a wedge of lemon.
Notes
Note: walleye fillets can vary in size, so depending on the size of your fillet, adjust cooking time to be sure the internal temperature reaches 140-145℉.
- Prep Time: 10
- Cook Time: 15
- Category: Easy Recipes
- Method: Stove Top
- Cuisine: American
Keywords: sauteed walleye, sauteed fish, parmesan fish, breadcrumb fish
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