Pan Fried Walleye
This crispy pan fried walleye recipe has been in my Minnesota family for years. A buttery Ritz cracker coating creates the perfect golden crust in just minutes.. no deep fryer required!
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Servings: 4
Calories: 498kcal
Ingredients
- 1 sleeve Ritz crackers finely crushed
- 2 eggs beaten
- 2 cups canola oil
- 32 oz walleye fillets 3 fillets - cut into 2x2 inch squares
- fresh lemon juice
Instructions
- Place the Ritz cracker crumbs in a shallow bowl or dish, and put the beaten egg in a separate small bowl.
- In a large skillet, heat the canola oil over medium-high heat. While the oil is heating, coat each piece of fish with the beaten egg. Roll the egg-coated fish chunks in the cracker crumbs, completely coating them.
- In batches, place the coated pieces of walleye into the hot oil. Let cook for 15 seconds, or until the bottom side of the fish is crispy but not black. Using a metal slotted spoon, flip the fish chunks over and cook for an additional 15 seconds, or until crispy.
- Remove fish from the oil and place on paper towels. Repeat with remaining fish. Squirt fresh lemon juice over the fish and serve warm.
Notes
- Pat the walleye dry before coating so the Ritz cracker crust sticks well.
- Make sure the oil is fully heated before adding the fish for the crispiest results.
- Fry in small batches to keep the oil temperature consistent.
- Walleye cooks very quickly, so watch closely to avoid overcooking.
- Leftovers keep in the refrigerator for up to 3 days and reheat best in a skillet or 375°F oven.
Nutrition
Calories: 498kcal | Carbohydrates: 0.3g | Protein: 48g | Fat: 34g | Saturated Fat: 4g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 20g | Trans Fat: 0.1g | Cholesterol: 195mg | Sodium: 151mg | Potassium: 716mg | Fiber: 0.01g | Sugar: 0.1g | Vitamin A: 119IU | Calcium: 35mg | Iron: 2mg
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