Pan-Fried Walleye with Lemon Butter Sauce

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 2

Approximate Time

Prep 5 min

Cook 10 min

Total 15 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

2 walleye fillets
Salt and pepper to taste
1/4 cup (60 ml) all-purpose flour
2 tbsp (30 ml) olive oil
2 tbsp (30 ml) butter
1 lemon, juiced
2 tbsp (30 ml) chopped fresh parsley

Show original ingredient measurements

2 walleye fillets
Salt and pepper to taste
1/4 cup all-purpose flour
2 tbsp olive oil
2 tbsp butter
1 lemon, juiced
2 tbsp chopped fresh parsley

Instructions

1. Pat the walleye fillets dry with paper towels. Season both sides with salt and pepper, then lightly dredge them in flour, shaking off any excess.
2. Heat olive oil in a large skillet over medium-high heat. Add the walleye fillets and cook for about 3-4 minutes on each side, or until golden brown and cooked through. Remove from the skillet and keep warm.
3. In the same skillet, add butter and let it melt. Stir in the lemon juice and parsley, scraping up any browned bits from the bottom of the pan. Pour the lemon butter sauce over the cooked walleye fillets.
4. Serve the walleye fillets on plates, topped with additional parsley for garnish if desired. Enjoy with steamed vegetables or rice on the side.