Pan-Fried Walleye

Cooking method

1. Step 1:

   

   How do you pan-fry walleye? Start by gathering your ingredients. Scale and gut the fish, and remove the head, tail, and fins. Rinse it well under running water. Don't toss the head, tail, and fins — you can use them to make fish stock.

2. Step 2:

   

   You can cut the cleaned fish into steaks, or split it lengthwise into two halves and remove the backbone. I prefer to work with boneless fillets. Blot the fish with a paper towel to remove excess moisture, then cut it into serving pieces.

3. Step 3:

   

   Sprinkle the fish with salt and spices, rubbing them into the flesh. For seasoning, I use a ready-made fish spice blend.

4. Step 4:

   

   Pour the breadcrumbs into a separate bowl. Dredge each piece of fish generously in the breadcrumbs.

5. Step 5:

   

   Use a wide skillet for frying. Set it over the heat and let it get hot. Pour in enough vegetable oil to cover the bottom, then add the breaded fish. Don't crowd the pieces too closely — leave a little space between them.

6. Step 6:

   

   Fry the fish over medium heat for 2–3 minutes per side. Keep the heat moderate so the breading doesn't burn. As soon as the fish turns golden on one side, flip it right over to the other.

7. Step 7:

   

   Transfer the cooked fish to a plate lined with paper towels to drain off the excess oil.

8. Step 8:

   

   The fried walleye is ready! This fragrant, golden fish makes an elegant centerpiece for a holiday table. Walleye is best served hot. Round it out with fresh vegetables or any side dish — roasted potatoes are a perfect match. Enjoy!