What other fish could I use in this sautéed parmesan fish dish?

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.

Can I use frozen fish for this sautéed walleye recipe?

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.

What should I serve with this sautéed parmesan walleye recipe?

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 . Check out 21 Best Sides for Walleye next!

Should walleye be skinned before frying?

Walleye can be eaten either way, but it's generally recommended to remove the skin if you're going to coat and fry it.

How to store leftover walleye?

To store, transfer fillets to an airtight container and store in the refrigerator for up to two days.

What is the best oil to use for pan-frying walleye?

Since we are using medium heat to cook our fish while crisping the parmesan coating, we use a combination of butter and olive oil. For a high-heat cooking in a skillet, I recommend a neutral oil with a high smoke point such as avocado, sunflower, canola or vegetable.

Sautéed Parmesan Walleye Recipe with Arugula Salad

Ingredients

Scale

4 (6 ounce) fresh walleye fillets (skinless)

1/3 cup all purpose flour

1/2 teaspoon kosher salt

1/4 teaspoon black pepper

1 egg, beaten with 1 tablespoon water

1/2 cup Italian seasoned bread crumbs

1/4 cup grated Parmesan cheese

2 teaspoons lemon zest

1/4 teaspoon red pepper flakes, optional

2 tablespoon butter

2 tablespoons extra virgin olive oil

For the arugula salad topping:

1/4 cup extra virgin olive oil

1/4 cup lemon juice (about 2 lemons)

1/2 teaspoon kosher salt

1/4 teaspoon black pepper

5 ounce bag fresh arugula

Parmesan cheese, for topping

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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 skinless 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 bread crumb 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