Walleye Recipe

Pat dry and season

Pat the walleye fillets dry on both sides with paper towels. This ensures better browning and prevents steaming. Season both sides evenly with kosher salt, black pepper, paprika, and garlic powder.

In a shallow dish, combine the all-purpose flour, cornstarch, and lemon zest. Lightly dredge each seasoned fillet in the mixture, shaking off any excess. The cornstarch helps a delicate, crisp exterior without a heavy breading.

Heat a large skillet over medium-high heat. Add the neutral oil and 1 tablespoon of the butter. Once the butter foams and the fat is hot (but not smoking), add the fillets to the pan, presentation side down first if applicable, leaving space between pieces. Cook undisturbed for 2–3 minutes until the edge starts to turn opaque and a golden crust forms.

Carefully flip the fillets and reduce heat to medium. Add the remaining 1 tablespoon butter, spooning the melted butter over the fillets as they finish cooking for another 1–2 minutes, or until the fish is opaque through and flakes easily with a fork. Total cook time will depend on thickness (generally 3–5 minutes per side for 1/2–3/4-inch fillets). Transfer the cooked fillets to a warm plate and tent loosely with foil to rest.

With the skillet still over medium heat, add the white wine (or chicken stock) to deglaze, scraping up any browned bits from the bottom with a wooden spoon. Let it reduce by about half, about 1 minute.

Add the fresh lemon juice and capers (if using). Remove the pan from the heat and whisk in the cold butter pieces a little at a time to create a glossy emulsion. Stir in the chopped parsley and season to taste with a pinch of salt and pepper if needed.

Spoon the lemon-butter sauce over the rested walleye fillets.

Plate the walleye fillets, spooning extra pan sauce over each. Garnish with lemon wedges and parsley sprigs. Serve immediately.