Recipe By kathleen
Published Jun 8th
Prep 30m Cook 15m Additional - Ready In 45m
Servings 8 fillets Calories 439.1

You can cook this classic Canadian shore lunch indoors all year round when you don’t have the time or the luxury of getting out on the lake! Serve with lots of lemon wedges or vinegar.

Recipe Ingredients

  • vegetable oil for frying
  • 1 cup all-purpose flour
  • ½ teaspoon salt
  • 1 teaspoon ground black pepper
  • ¼ cup milk
  • 2 eggs, beaten
  • 2 cups Italian seasoned bread crumbs
  • 8 walleye fillets

Cooking Directions

  1. 1 Heat 1/8 inch of vegetable oil in two large cast-iron or heavy-duty frying pans over medium-high heat.
  2. 2 Arrange three separate pie plates or shallow bowls for breading the fish. Combine flour, salt and pepper in one bowl, milk and eggs in another, and bread crumbs in the third bowl.
  3. 3 Coat each fillet in the flour mixture, then dredge them in egg wash, then coat them well with bread crumbs.
  4. 4 Place 4 fillets in each frying pan. Cook until golden brown, about 5 to 7 minutes per side. Drain on paper towels and serve immediately.

Nutrition Facts

  • Calories 439.1
  • Carbohydrate 33.1 g
  • Cholesterol 183.9 mg
  • Fat 16.1 g
  • Fiber 2 g
  • Protein 38.2 g
  • Saturated Fat 2.7 g
  • Sodium 774.8 mg
  • Sugar 2.2 g

Chef's Notes

The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary. We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.


  1. Great coating! But thankful I have fried pickerel before. Not sure how thick their fish filets were but 2 -3 minutes per side... I do not like over cooked fish
  2. I had mix all the flour..bread crumbs salt pepper together..then after dipping in that.back to a bit bread crumbs..
  3. Canadian Walleye? Not sure if this makes much of a difference but my Walleye were fresh caught in Arkansas. Great recipe! I used regular breadcrumbs instead of Italian and they still turned out great!
  4. Flavor was great however I did use a cast iron pan and put it at the temp listed but because cast iron pans are great heat conductors the fish burned slightly. Next time I'll know better. Many thanks for this recipe.
  5. This was super helpful thank you! I've been looking for a skillet fish recipe where the breading didn't slide off and this was it! I changed pretty much every ingredient to suit my gluten-free and dairy-free needs but I think the key was separating the flour and breadcrumbs. If anyone cares I used 1 c. - Read more ...
  6. Can't wait to try your other pickerel recipe!

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