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Classic

Pan-Fried Walleye with Lemon Butter

A Quebec shore lunch legend. Simple, fast, and unforgettable.

⏱ Prep: 10 min 🔥 Cook: 12 min 🍽 Serves: 4
Easy

Ingredients, The Fish

  • 4 walleye fillets, skin-on or skinless (150–200g each)
  • 120g all-purpose flour
  • 60g fine cornmeal
  • 1 tsp salt
  • ½ tsp black pepper
  • ½ tsp garlic powder
  • ¼ tsp paprika
  • Canola or vegetable oil for frying
  • Flaky salt for finishing

Ingredients, Lemon Butter

  • 50g unsalted butter
  • Juice of half a lemon (about 2 tbsp)
  • 2 tbsp fresh flat-leaf parsley, finely chopped
  • Salt and pepper to taste

Method

  1. Pat fillets dry. If skin-on, score the skin lightly to prevent curling.
  2. Mix flour, cornmeal, salt, pepper, garlic powder, and paprika. Dredge fillets and shake off excess.
  3. Heat cast iron pan on medium-high. Add oil 3–4mm deep. When a pinch of coating sizzles on contact, it's ready.
  4. Add fillets coating-side down. Cook undisturbed 2–3 min. Flip when the opaque line reaches halfway up the side.
  5. Cook second side 90 sec–2 min until fish flakes. Transfer to wire rack, season with flaky salt.
  6. Melt butter until nutty and amber. Off heat, add lemon juice and parsley. Spoon lightly over fish.
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Before You Cook

How to Fillet a Fish

Every recipe starts with a good fillet. Here's the step-by-step process for common Quebec freshwater species.

🔪

Step 1, Score Behind the Head

Make a diagonal cut behind the pectoral fin down to the spine. Don't cut through the spine.

🗡

Step 2, Run Along the Spine

Turn the blade flat and run it along the spine from head to tail. Let the ribs guide your blade.

🐟

Step 3, Remove the Skin

Hold the tail of the fillet, insert the blade between meat and skin at a shallow angle, and pull the skin away.

Full Video Guide: How to Fillet Walleye, Pike & Perch