Parmesan crusted walleye is a quick and easy dinner filled with delicious flavor. Tender and juicy walleye fish fillets are crusted with a flavorful blend of parmesan cheese and crispy bread crumbs. The fillets are flaky, perfectly cooked, and very delicious served with lemon wedges and your favorite side dishes!

Also try my air fryer walleye recipe, baked pollock and broiled salmon with skin recipe for your next dinner.

If you are looking to add more seafood to your family's diet, this parmesan crusted walleye recipe is a savory and light meal that everyone will love. Simple to prepare with a few ingredients in under 30 minutes, it's totally kid-friendly and tastes like a healthier version of fish sticks with a wonderful cheesy flavor.

I used walleye fillets for this breaded fish recipe because this fish is mild-flavored and holds up really well when pan-fried. It tastes nice and is also a great choice for kids and picky eaters because it doesn't have a "fishy" taste.

Walleye is a delicious freshwater fish native to Canada and Lake Michigan. If you can't get your hands on this particular fish, no worries, because any firm whitefish can be used instead!

If you don't know what to cook, this breaded walleye recipe is perfect for any night of the week and goes with any side dish!

How to make Parmesan crusted walleye recipe

Preparing the walleye fillets

Begin by handling the walleye fillets with care. Under cold running water, gently rinse them to remove any lingering scales or debris. Remove skin if needed. Lay them on a flat surface lined with paper towels. Use additional paper towels to pat the top side of the fillets, soaking up any excess moisture.

It's important to get the fillets as dry as possible, as this will help in achieving a crisp crust. Once dried, sprinkle both sides of each fillet with your desired amount of salt and pepper for seasoning, rubbing it in gently with your fingers.

Setting up the coating station

To organize an efficient coating process, lay out three shallow bowls side by side. I used flat paper plates today. They worked just as great! Fill the first bowl with flour, spreading it evenly at the bottom. In the second bowl, crack the eggs and whisk them vigorously until the yolks and whites are well blended.

The third bowl is for your crispy crust: mix together the finely grated Parmesan cheese and bread crumbs (or Panko). Stir this mixture until the Parmesan and bread crumbs are evenly distributed.

Taking one seasoned walleye fillet at a time, start the coating process. Immerse the fillet into the flour, making sure both sides get an even coating. Lift it up and gently shake off any excess flour back into the bowl.

Now, submerge the floured fillet into the whisked eggs. Hold it above the bowl for a moment, allowing any surplus egg to drip back into the bowl. Lastly, lay the fillet in the Parmesan-bread crumb blend. Use your fingers to press this mixture onto the fillet, ensuring a solid coat that will give it that desired crispy finish.

Cooking breaded walleye fillets

Select a large skillet, ideally one that can accommodate all the fillets without crowding. Pour in enough vegetable oil to coat the bottom, then place the skillet over medium-high heat. Allow the oil to heat up until it shimmers — a sign that it's ready.

Carefully lay the coated walleye fillets into the hot skillet, listening for that satisfying sizzle. Let the fillets cook undisturbed for about 3-4 minutes. When the underside turns a delightful golden brown, it's time to flip the fillets to cook the other side. Another 3-4 minutes should be enough to achieve an even golden brown crust on both sides.

Once cooked to perfection, transfer the fillets to a serving platter. Arrange some fresh lemon wedges around the walleye, offering a zesty complement to the rich Parmesan crust. Serving immediately is best to enjoy the delightful contrast between the flaky interior and the crispy exterior. Enjoy your meal!

Recipe ingredients

Walleye fish. Use 2 fillets of a similar size so everything cooks at the same rate. Also, make sure to check the fillets for pin bones before battering.

All-purpose flour. Helps the breading to stick to the fish better.

Eggs. Binds the breadcrumb mixture onto the fillets and helps to keep the fish moist as it cooks.

Parmesan cheese. It won't melt away when fried and gives a delicious cheesy flavor to the crust.

Bread crumbs or Panko. Gives a crispy crunch to this pan-fried fish.

Vegetable oil. Used for frying.

Seasonings. Salt, black pepper, and thyme.

Lemon wedges. Served with the fish to give a bright citrus flavor.

Expert tips

Cooking times will depend on how thick the fillets are. Fish tends to cook fairly quickly but if you are using a different type of fish or larger fillets you might need to add a few minutes to the cooking time.

If you are using frozen fish, thaw completely before cooking. Allow the fish to thaw in the fridge overnight or in a bowl of cold water. If you cook the fish straight from frozen it won't cook as evenly, the batter will have a hard time sticking to the fish and the fish won't have the best taste and texture.

Make sure to pat the fish dry before battering. This step is important because it ensures that the flour and breadcrumb mixture sticks to the fish properly. Otherwise, it could become soggy and not crisp up as well.

Substitutions

Walleye fillets. You can use any mild-flavored whitefish with a firm texture like tilapia, pollock, cod, mahi mahi, or halibut.

Bread crumbs. Any type of breadcrumbs would work. Panko is great because they are lighter in texture than regular breadcrumbs and won't soak up as much oil when fried leading to a crispier crust!

Variations

Nuts. Instead of breadcrumbs use chopped pecans or crushed almonds for a nutty crunch!

Seasonings. Fish seasoning, seasoning salt, onion powder, garlic powder, Italian seasoning, or any mix of dried herbs can be used to season the fish fillets before battering for a different flavor.

To make gluten-free. Use gluten-free breadcrumbs and gluten-free flour or almond flour.

Serving suggestions

1. Steamed Broccoli: Seasoned with a pinch of salt and pepper.
2. Boiled Baby Potatoes: Drizzled with a touch of melted butter.
3. Couscous: Quickly prepared and fluffed with a fork. Very easy to make!
4. Sautéed Green Beans: Lightly seasoned and cooked until crisp-tender. Try my sister blogs garlic butter sauteed green beans. Its a hit on Pinterest!
5. Garden Salad: Mixed greens with cucumber, cherry tomatoes, and a light vinaigrette.
6. Coleslaw: A classic mix of shredded cabbage and carrots with dressing.
7. Roasted Asparagus: Drizzle with olive oil, sprinkle with salt, and roast.
8. Corn on the Cob: Boiled or grilled, served with a pat of butter.

Frequently asked questions

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• Triggerfish recipe

Hope you will like Parmesan crusted walleye recipe as much as we do. Please rate the recipe if you made it and leave a comment below if you have any questions or suggestions.