Season both sides of the fillets with kosher salt, black pepper, garlic powder, and paprika. Squeeze half of the lemon over the fillets and let rest at room temperature for 10 minutes while you prepare the breading and oil.

Breading Station

Set up three shallow bowls or trays: (1) flour mixed with a pinch of salt and 1/4 tsp black pepper; (2) eggs beaten with the milk (or buttermilk) and hot sauce if using; (3) cornmeal mixed with panko breadcrumbs (if using) and a light sprinkle of paprika.

Dredge each seasoned fillet first in the flour, shaking off excess; then dip into the egg wash, allowing extra to drip off; finally press into the cornmeal/panko mixture to coat thoroughly. Place breaded fillets on a wire rack set over a baking sheet to rest for 5–10 minutes — this helps the coating adhere and prevents sogginess.

Frying & Finishing

Pour the oil into a heavy skillet (cast-iron preferred) to a depth of about 1/4–1/2 inch (roughly 1 cup). Heat over medium-high until the oil reaches 350°F (175°C) or a breadcrumb dropped in sizzles and browns in about 45 seconds.

Carefully add fillets to the hot oil without overcrowding the pan (work in batches if needed). Fry for 3–4 minutes per side, or until the crust is golden brown and an instant-read thermometer inserted at the thickest part reads 135–140°F (57–60°C). Thinner fillets will cook faster; thicker ones may need a minute or two longer.

If using butter, add it to the pan during the last 30 seconds and spoon the melted butter and oil over the fillets for extra flavor and shine.

Transfer cooked fillets to a wire rack or paper towel–lined plate to drain briefly. Sprinkle with a little extra salt, a squeeze of the remaining lemon, and chopped parsley before serving.

Optional Dipping Sauce

Whisk together mayonnaise, Dijon mustard, lemon juice, chopped herbs, and black pepper in a small bowl. Taste and adjust with more lemon or salt as desired. Serve alongside the fried walleye.