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I am blessed with many great friends. They are also generous and gave me some Walleye fillets. Thanks, Karen and Norm!

I have never had walleye before but they looked beautiful. I do know that if you have a great ingredient, all you have to do is treat it with respect and great flavours will come. I decided to do a simple breading and pan fry the fillets.

I started by melting 50 ml (1/4 cup) of butter and put it in a large pan. I added 1 ml (1/4 tsp) each of salt, pepper, onion powder and garlic powder to the butter.

I mixed 50 ml (1/4 cup) flour, 50 ml (1/4 cup) cornmeal and 10 ml (2 tsp) Italian herb blend and put half of the mixture it in another pan.

I rolled the fillets in the butter and put them on top of the cornmeal mixture in the pan. I sprinkled the remaining cornmeal mixture over the fillets.

I preheated a frying pan to medium high (350 F on my electric skillet). I melted 25 ml (2 tablespoons) of butter in the pan.  I cookedfor about 5 minutes a side getting the internal temperature in the fish to 150 F.

We served it with rice and salad.

The Verdict

If you have never had walleye before, you are missing a great treat! The flesh is firm but not rubbery. The flavour is pleasant and fresh without being fishy. The coating gave just a touch of crunch while the minimal seasonings enhanced not overpowered the delicious fish. I need to find a regular source of Walleye!

The Old Fat Guy.

Pan Fried Walleye

Pan Fried Walleye


  • 2-3 walleye fillets
  • 50 ml (1/4 cup) butter, melted
  • 1 ml (1 tsp) salt
  • 1 ml (1 tsp) pepper
  • 1 ml (1 tsp) onion powder
  • 1 ml (1 tsp) garlic powder
  • 50 ml (1/4) cup flour
  • 50 ml (1/4 cup) cornmeal
  • 10 ml (2 teaspoons) Italian seasonings
  • 25 ml (2 tablespoons) butter


  1. Put the melted butter iin a pan. Add the salt, pepper, onion powder, and garlic powder.
  2. Mix the flour, cornmeal and Italian seasoning blend. Put 1/2 of the mixture on a pan or tray large enough to hold the fillets in one layer.
  3. Toss the fish in the butter and then lay it on the cornmeal mixture in the pan.
  4. Sprinkle the remaining 1/2 of the cornmeal mixture over the fillets.
  5. Preheat a fry pan or griddle to medium high heat and melt the 25 ml (2 tbsp) butter..
  6. Cook the fish for 5 minutes a side to an internal temperature of 150 F.
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4 Responses

  1. A plus on that walleye … we grew up eating walleye , pike, Muskellunge, and every breed of trout you can think of ….

    1. Lucky guy! I was raised in the big city and we went fishing occasionally and I got a few fresh trout. When I got older, I fished when I went hiking but it was always trout. No walleye or pike. I now know I was missing something.

      I wish I knew you were an old hand. I would have got some advice before cooking although it was delicious just pan fried.

  2. “I need to find a regular source of Walleye!”

    Ask Norm and Karen to go fishing with them…

    You now the old saying give a man a fish…

    1. Har! Currently, I golf in the summer, curl in the winter, do my community TV program, this blog, have written a book and I am working on my second. If I went fishing, She Who Must Be Obeyed would not be pleased!

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