Fletcher's Walleye Recipe
Make Fletcher's Walleye Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Walleye and Marinade
Seasoned Butter Topping (Fletcher Style)
For Searing & Serving
Method
Walleye and Marinade
- 1
Prepare fillets and marinade
Pat the walleye fillets dry with paper towels. In a shallow dish or bowl large enough to hold the fillets in a single layer, whisk together lemon juice, olive oil, soy sauce, Dijon mustard, minced garlic, black pepper, and salt until combined.
- 2
Marinate
Place the fillets in the dish and turn to coat evenly with the marinade. Cover and refrigerate 20–30 minutes (no more than 45 minutes) to allow flavor without breaking down the delicate fish.
Seasoned Butter Topping (Fletcher Style)
- 3
Make seasoned butter
While the fish marinates, melt the unsalted butter in a small saucepan over low heat (or microwave briefly). Remove from heat and stir in chopped parsley, lemon zest, Worcestershire sauce, hot sauce (if using), and paprika until smooth. Keep warm at very low heat or return to microwave in short bursts so it stays pourable but not hot.
For Searing & Serving
- 4
Preheat pan
Heat a large nonstick or stainless-steel skillet over medium-high heat. Add the vegetable oil and allow it to shimmer but not smoke (about 1–2 minutes).
- 5
Sear the fillets
Remove fillets from marinade, letting excess drip off (discard used marinade). Place fillets in the hot skillet presentation-side down first (the pretty side up while cooking). Cook undisturbed for 2–3 minutes until a golden crust forms. Carefully flip with a thin spatula and cook the other side 2–3 minutes, or until the fish is opaque and flakes easily with a fork (internal temp ~145°F / 63°C). Thicker fillets may need an additional 1–2 minutes.
- 6
Finish with Fletcher butter
Transfer cooked fillets to a warm platter or individual plates. Spoon or brush the warm seasoned butter evenly over each fillet, allowing it to melt into the fish. Garnish with fresh parsley leaves and serve with lemon wedges on the side.
- 7
Optional broil for topping
If you prefer the topping lightly caramelized, place seared fillets on a baking sheet, spoon butter over them, and broil on high for 1–2 minutes until the butter bubbles and edges begin to color. Watch carefully to avoid burning.