Walleye Picatta Recipe
Lightly dusted in flour, pan fried, with capers, shallots, garlic, lemon juice, and butter, with choice of starch and veggie du jour
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.
Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Walleye
Rinse the walleye fillets and pat them dry with paper towels. Season both sides with salt and black pepper.
- 2
Dredge in Flour
Place the flour in a shallow dish and lightly dredge each fillet in flour, shaking off the excess.
- 3
Pan Fry the Fillets
In a large skillet, heat the olive oil over medium-high heat. Once hot, add the flour-dusted walleye fillets and cook for about 3-4 minutes on each side, or until golden brown. Remove the fillets from the skillet and keep warm.
- 4
- 5
Add Capers and Lemon Juice
Stir in the capers and lemon juice, scraping up any browned bits from the bottom of the skillet. Cook for about 2 minutes until slightly thickened.
- 6
Combine and Serve
Return the walleye fillets to the skillet and spoon the sauce over them to heat through. Serve with your choice of starch and vegetable of the day.
