Ingredients:

  • 1.5 lbs Fresh Walleye fillets, skinless
  • 1 tsp Kosher salt
  • 0.5 tsp freshly cracked black pepper
  • 1 tbsp Lemon juice
  • 0.5 cup All-purpose flour
  • 0.25 cup Yellow cornmeal
  • 1 tsp Smoked paprika
  • 1 tsp Garlic powder
  • 0.5 tsp Onion powder
  • 2 tbsp Unsalted butter
  • 2 tbsp Grapeseed oil
  • 1 tbsp fresh parsley, chopped
  • 4 lemon wedges

Instructions:

  1. Pat the walleye fillets extremely dry on both sides using paper towels to ensure a crisp crust.
  2. Lightly sprinkle the fish with salt, pepper, and lemon juice.
  3. In a shallow dish, whisk together the flour, cornmeal, paprika, garlic powder, and onion powder.
  4. Coat each fillet in the flour mixture, pressing down gently. Shake off all excess flour to ensure a thin coating.
  5. Place a large heavy-bottomed skillet over medium-high heat. Add the oil first, then the butter. Wait until the butter stops foaming.
  6. Carefully lay fillets in the pan. Fry for 3–4 minutes without moving them until a deep golden brown crust forms.
  7. Gently flip the fish and cook for another 2–3 minutes until the fish is opaque and reaches an internal temperature of 145°F.
  8. Remove to a wire rack for 1 minute to maintain crispiness before serving with fresh parsley and lemon wedges.