Ingredients:

  • 4 (approx. 150g / 5–6 oz each) Walleye Fillets, skin removed
  • 1 tsp Fine Sea Salt, plus more for seasoning
  • ½ tsp Freshly Ground Black Pepper
  • ½ cup All-Purpose Flour (for first layer)
  • 2 Large Eggs, lightly beaten
  • 1 tbsp Milk or Water
  • ½ cup Fine Cornmeal
  • ¼ cup All-Purpose Flour (for dredge mix)
  • 1 tsp Sweet Paprika
  • ½ tsp Garlic Powder
  • ½ cup High Heat Oil (e.g., Canola or Grapeseed)
  • 2 tbsp Unsalted Butter, cubed
  • 1 Lemon, halved
  • 2 tbsp Fresh Parsley, finely chopped (for garnish)

Instructions:

  1. Prep the Walleye: Pat the fillets completely dry using paper towels. This is crucial for crispness. Season both sides lightly with salt and pepper.
  2. Set Up Dredging Station: Place the ½ cup of flour in the first dish. Whisk the eggs and milk/water thoroughly in the second dish. Combine the cornmeal, ¼ cup flour, paprika, and garlic powder in the third dish; mix well.
  3. Dredge the Fish: Working one fillet at a time, coat lightly in the first dish (Flour), shaking off excess. Next, dip into the second dish (Egg Wash). Finally, press the fillet firmly into the third dish (Crispy Coat) to ensure a thick, even layer adheres. Place the prepared fillets on a clean plate.
  4. Heat the Oil: Place the heavy skillet over medium-high heat. Add the high-heat oil. Allow the oil to heat until it shimmers and a sprinkle of the dredge mix immediately sizzles (approx. 350°F / 175°C).
  5. Fry the First Batch: Carefully place two fillets into the hot oil, ensuring they do not touch. Fry undisturbed for 3 to 4 minutes until the underside is deep golden brown.
  6. Flip and Finish: Gently flip the fillets and cook for another 3 to 4 minutes on the second side, until both sides are perfectly golden and the fish flakes easily when pressed.
  7. The Butter Baste: Reduce the heat slightly. Add the cubed butter and a squeeze of lemon juice. Tilt the pan slightly and use a spoon to baste the hot, melted butter over the fillets for 30 seconds.
  8. Rest: Remove the finished fillets immediately and place them on a wire rack set over a baking sheet to drain, maintaining crispness. Season immediately with a final light sprinkle of salt. Repeat with the remaining fillets.
  9. Serve: Garnish generously with fresh parsley and serve immediately with the remaining lemon half.