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.
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
Taking the skin off the fish is optional. I left mine on but in order to do that, lay the walleye skin side down. Then take a knife and start slicing right above the skin until all the fillet is off. Season your walleye with salt and pepper or lemon pepper and add some butter or oil to the bottom of your pan. 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. After 10 minutes flip the fish and cook for another 2 minutes or until golden brown on each side.
If you’d like to see a video on how to cook walleye this is a pretty good one.Print
2 4 to 6 oz walleye fillets , removing skin is optional
2 tablespoons of butter
1 tsp of lemon pepper seasoning (or seasoning of choice)
Season your walleye with lemon pepper and add some butter or oil to the bottom of your pan. 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. After 10 minutes flip the fish and cook for another 2 minutes or until golden brown on each side.
myWW points: Blue 5; Green 7; Purple 5
Disclaimer: I am not affiliated with WW in any way. I am just a member who creates recipes based on their points system. If you have any questions related to the program go to their website. The recipe builder is what I use to figure out points.
- Category: Medium
- Method: Pan Sear
- Cuisine: American
- Serving Size: 1 6oz fillet
- Calories: 262
- Sugar: 0g
- Sodium: 792mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 32g
Keywords: pan seared lemon pepper walleye