Pan Fried Walleye Recipe

Begin by patting the walleye fillets dry with paper towels to remove excess moisture. This helps the coating stick better.

In a shallow dish, combine the all-purpose flour, salt, black pepper, paprika, and garlic powder. Mix well.

In another shallow dish, beat the eggs until well combined.

In a third dish, pour the breadcrumbs.

Dredge each walleye fillet in the flour mixture, shaking off excess. Then dip into the beaten eggs, allowing excess to drip off, and finally coat with breadcrumbs, pressing gently to adhere.

Heat olive oil in a large skillet over medium heat.

Once the oil is hot, carefully place the coated walleye fillets in the skillet. Cook for about 4-5 minutes on each side, or until golden brown and the fish flakes easily with a fork.

Remove the fillets from the skillet and place them on a paper towel-lined plate to absorb excess oil.

Peel and chop the potatoes into even-sized chunks.

Place the potatoes in a large pot, cover with cold water, and add a pinch of salt. Bring to a boil and cook until tender, about 15-20 minutes.

While the potatoes are cooking, peel and mince the garlic cloves.

In a small saucepan, melt the butter over low heat and add the minced garlic. Cook until fragrant but not browned, about 1-2 minutes.

Drain the potatoes and return them to the pot. Add the garlic-butter mixture and heavy cream. Mash until smooth and season with salt and pepper to taste.

In a large skillet, heat olive oil over medium-high heat.

Add the mixed seasonal vegetables to the skillet, season with salt and black pepper, and stir-fry for about 5-7 minutes, or until tender but still crisp.

Plate the pan-fried walleye alongside a generous serving of garlic mashed potatoes and stir-fried seasonal vegetables.

Serve immediately and enjoy the delicious flavors of Minnesota's state fish!