Jul 17 2026
Restaurants›Doolittles Woodfire Grill›Parmesan Crusted Walleye Recipe

Parmesan Crusted Walleye Recipe

Inspired by Doolittles Woodfire Grill
Time1h
Serves4

golden fried fillet, green beans with toasted almonds, mashed potatoes, house tartar sauce

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Ingredients

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Walleye Fillet

Green Beans with Toasted Almonds

Mashed Potatoes

House Tartar Sauce

Method

Prepare the Walleye Fillet

  1. 1

    Coat the Walleye

    Set up a breading station with three bowls: one for flour, one for beaten eggs, and one for a mixture of breadcrumbs and Parmesan cheese. Season the flour with salt and pepper.

  2. 2

    Bread the Fillets

    Dredge each walleye fillet in the flour, then dip into the egg, and finally coat with the breadcrumb and Parmesan mixture. Press gently to adhere the coating.

  3. 3

    Fry the Fillets

    In a large skillet, heat olive oil over medium-high heat. Fry the fillets for 4-5 minutes on each side until golden brown and cooked through. Remove and drain on paper towels.

Prepare the Green Beans

  1. 4

    Toast the Almonds

    In a small skillet, toast the sliced almonds over medium heat until golden and fragrant. Set aside.

  2. 5

    Cook the Green Beans

    In a large pot of boiling salted water, blanch the green beans for 3-4 minutes until tender but crisp. Drain and immediately plunge into ice water to stop cooking.

  3. 6

    Sauté the Green Beans

    In the same skillet used for the almonds, melt butter and sauté minced garlic. Add the green beans, salt, and pepper, and toss to combine. Stir in the toasted almonds just before serving.

Prepare the Mashed Potatoes

  1. 7

    Boil the Potatoes

    In a large pot, cover cubed potatoes with water and add salt. Bring to a boil and cook until fork-tender, about 15-20 minutes. Drain.

  2. 8

    Mash the Potatoes

    Add butter and milk to the drained potatoes. Mash until smooth and creamy. Season with salt and pepper to taste.

Make the Tartar Sauce

  1. 9

    Combine Ingredients

    In a bowl, mix together mayonnaise, dill pickles, capers, lemon juice, salt, and pepper until well combined. Refrigerate until ready to serve.

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