Pan Seared Walleye (Lemon Pepper) - Recipe Diaries (2024)

FAQs

What do you soak walleye in before cooking? ›

Buttermilk fried fish. Yep, it's basically the same as my recipes for buttermilk fried rabbit and fried quail, but with walleye fillets. You marinate the fillets in seasoned buttermilk, then dredge them heavily in flour — repeating the process if you want “extra crispy” — then fry them in lots of very hot oil.

At-Home Prep. Once you get the fish home, decide if you want to remove the skin or not. Walleye can be eaten either way, but it's generally recommended to remove the skin if you're going to fry it. Next, you should remove the innards from the belly by running a knife through the belly from the anus to the neck.

Some walleye fillets are smaller. If you are in this boat, it can impact cooking time. Remember that for white fish, the safe cooking temp is 145° Fahrenheit. So, no matter the walleye size, 145° Fahrenheit is what you need to hit.

The acid from the limes and lemons changes the structure of the proteins in the fish, essentially "cooking" the fish without using heat.

Before cooking, soak the fish in milk for 20 minutes

In this scenario, the protein in the milk binds with the compounds that cause that fishy odor, in essence extracting if from the fish. What's left behind is sweet-smelling, brighter flesh with clean flavor.

Fried Fish Tips

If frying in batches, bring the oil back up to temperature before adding more fish. Don't overcrowd the pan with fillets, resist the urge to move the fish around once it's in the oil, and fry it long enough. Also, don't cover the skillet or fryer when frying the fish.

Fry the Fish

Heat 1 ½ teaspoons olive oil and 2 teaspoons butter in a large skillet over medium heat (cast iron is best since it heats evenly and gives you an even, crispy crust). Lay the two fillets into the skillets, and pan-fry on each side until golden, or about three minutes per side.

Coat fish in flour, then egg, and then bread crumbs. Gently set coated fish into hot oil and fry 5 minutes on each side until medium golden brown in color. When the fish is evenly golden all over, remove and drain on brown paper sacks. Suggested: 3 disposable pie tins .

Is walleye a healthy fish to eat? ›

These fish have noticeable amounts of oil or are well known for being high in omega-3s, but other fish like barramundi and walleye are rich in omega-3 too. Keep in mind that the amount of omega-3 fatty acids in fish is directly related to what they ate. This holds true for wild and farmed fish populations.

The best eating size fish: walleye 15 – 18 inches, perch 9 – 12 inches and northern pike 22 – 28 inches. We encourage our guests to enjoy eating while they are here when the fish are at their very best freshness and taste. Shore lunches where fish and food are cooked over an open fire are especially delicious.

Walleye are nocturnal predators that feed on unwary, often resting fish. Bullheads, freshwater drum, yellow perch, darters and minnows are favorite walleye prey; crayfish, insects and worms round out the diet.

Soaking fish in brine or water before cooking to remove any muddy taste is not necessary. We prefer never to wash or soak whole or filleted fish in water or any other solution (except a marinade) before cooking as it affects the texture, and ultimately, the flavour of the fish.

really cleans the meat and tastes Great! I soak mine in salt overnight. The salt will drain the blood.

Online research had recommended letting the fish soak submerged in milk for around 20 minutes, before rinsing and cooking in your preferred fashion. I smelled the fish before and after to see if there was a noticeable change—and to my actual surprise, there was.

If you soak fish in water and vinegar for about half an hour before cooking, the flesh will stay white; more importantly, if you add a little vinegar to a court bouillon, the fish will stay whole and firm.