Ingredients:

  • 2 walleye fillets, approx. 1 lb
  • 1/2 cup all-purpose flour
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/4 tsp garlic powder
  • 2 tbsp olive oil
  • 2 tbsp unsalted butter
  • 3 tbsp unsalted butter
  • 1 tbsp fresh lemon juice
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Pat the walleye fillets thoroughly dry with paper towels on both sides. In a shallow plate or bag, whisk together the flour, salt, pepper, and garlic powder.
  2. Toss the fillets in the flour mixture, shaking off any excess to ensure a light coating.
  3. Place a skillet over medium-high heat. Add olive oil and 2 tbsp of butter. Once the butter foam subsides and the oil shimmers, carefully lay the fillets in the pan.
  4. Press down gently with a spatula. Cook undisturbed for 3–4 minutes until edges are golden and the fish releases easily from the pan.
  5. Flip the fillets and cook for another 3 minutes until mahogany-colored and the fish flakes easily with a fork. Remove to a plate.
  6. Reduce heat to medium in the same pan. Melt the remaining 3 tbsp of butter, then stir in the lemon juice and chopped parsley.
  7. Spoon the lemon butter sauce over the fillets and serve immediately.