How to Make a Good Walleye Fish on Top of the Stove

This healthy Pan Fried Walleye Sandwich recipe is easy to make. The fish is lightly fried on the stove top and served with homemade sauce!

One of my favorite recipes to make with walleye is this Pan Fried Walleye Sandwich. The fish filets are coated in a spiced flour mixture and lightly fried on the stove top.

There are many great things about the state of Minnesota and walleye is at the top of that list. Walleye is a flaky white freshwater fish with a mildly sweet taste and clean flavor.

I love to serve this pan seared walleye on a toasted bun with some lettuce, sliced tomato, and a drizzle of homemade tartar sauce. This preparation allows the flavor of the fish to shine through.

If you've spent any amount of time in Minnesota it's likely you've heard folks go on and on about the virtues of fresh walleye.

It's held in high esteem around here and for good reason.

Jump to:

What Does Walleye Taste Like?
How To Make A Walleye Sandwich
What's The Best Oil For Pan Fried Fish?
What Sauces Go Best With A Walleye Sandwich?
What To Serve With Pan Fried Walleye Sandwich
How Long Does This Walleye Sandwich Last In The Fridge?
Walleye Fish Sandwich with Tartar Sauce

What Does Walleye Taste Like?

Walleye fish has a mild flavor that is slightly sweet. It's a freshwater white fish so it's not 'fishy' in flavor.

I find that some varieties of fish tend to taste dirty and this is not one of them. The flavor is clean and fresh - It reminds me of the breeze that comes off a lake on a summer evening.

The texture is slightly firm and flaky. I love to use walleye to make everything from Fish Tacos to Walleye Fingers.

If you can't find walleye feel free to sub any delicate white fish such as cod, haddock, halibut, or Mahi Mahi.

What's The Best Way To Cook Walleye?

I don't know if there's a 'wrong way' to cook walleye. I've enjoyed it deep-fried, baked, pan-fried, and air-fried.

It's not a variety of fish that you want to disguise with lots of heavy flavors so I find it best to prepare it simply with light seasonings so as to allow the natural flavors and textures to shine through.

Ingredients For Walleye Sandwich

Here's what you'll need to make these sandwiches:

1 - 1 ½ lbs. Walleye
4 Tbsp. High Heat Cooking Oil (such as safflower, canola, avocado, or peanut oil)
¾ cup Gluten Free Flour Blend (or regular All-Purpose Flour if not gluten free)
2 tsp. Garlic Powder
2 tsp. Onion Powder
2 tsp. Paprika
1 tsp. Kosher Salt and Pepper (split)
2 Tomatoes
Leafy Greens (such as butter lettuce, spinach, or mixed greens)
1-2 Lemons
1 package Gluten Free Sandwich Buns (or regular sandwich buns if not gluten free)

Walleye-Filets-Tossed-In-Flour-In-Blue-Bowl

How To Make A Walleye Sandwich

Simple is best when it comes to freshwater fish and this Pan Fried Walleye Sandwich recipe is no different. It's prepared with a few spices that are tossed in flour along with salt and pepper.

This recipe is gluten free and the light breading made with gluten free flour blend (but may be prepared with All-Purpose flour if gluten is not an issue for you).

The fish is lightly coated in the breading mixture and pan fried until crispy. There is no need for heavy breading or tons of oil for deep-frying.

Start by thoroughly thawing the fish if it is frozen. Once thawed, pat the fish dry with paper towels. (It's important that the fish is not too soggy or it will steam in the pan and become mushy).
Cut the walleye filets into slices (they should be 3-4 inches long or roughly the size of a sandwich bun).
Sprinkle the fish filets with ¼ tsp. each of kosher salt and pepper.
To make the coating combine ¾ cup gluten free flour (or AP flour), 2 tsp. garlic powder, 2 tsp. onion powder, 2 tsp. paprika, and ½ tsp. each of kosher salt and pepper. Stir together until completely combined.
Toss the walleye filets into the spiced flour mixture and turn them over a few times until completely coated.

Pan-Fried-Walleye-Filets-In-White-Cast-Iron-Skillet

What's The Best Oil For Pan Fried Fish?

I like to use an oil that stands up to high heat such as safflower, avocado, canola, or peanut oil when making pan fried fish.

Oils with a lower smoke point may burn when cooking on a higher heat using the stove top and ruin the delicate flavors of the fish.

I like to use a heavy-duty skillet like a stainless steel or cast iron skillet when making pan fried fish on the stove top.

The fish will likely need to be fried in batches so as not to overcrowd the pan.

It's also important that the oil is hot enough so that the fish sizzles when it hits the pan. If the oil is not hot enough the fish will absorb it and become greasy.

Start by heating the skillet to medium-high. Add 2 Tbsp. cooking oil and allow the oil to heat through before adding the fish (the fish should sizzle as it hits the pan).
Fry the fish for 3-4 minutes on the first side. Do not move the fish around much or the coating will not stick.
Once the first side has developed a golden brown coating flip it over and cook for another 3-4 minutes on the other side.
Once each side has developed a golden brown coating remove the fish from the skillet and place it on a plate or paper towel. Sprinkle the fish with salt and pepper if needed.
Repeat with the second batch of fish, adding more oil to the pan so that it doesn't stick to the bottom. Repeat the process until all of the fish is cooked.

A Few Tips:

Cooking times may vary depending on the thickness of your fish filets. The walleye I used was relatively thin and only took 3 minutes per side. Thicker fish filets may take longer to cook.
It's important not to overcook fish or it will become rubbery so watch it closely.
It's equally important not to undercook fish as it can be dangerous to consume undercooked fish and seafood. The safe internal temperature for fish is 145 degrees Fahrenheit (this can be checked using a food thermometer).
Some of the breading may come off the fish or stick to the pan a bit and this is normal.

Homemade-Tartar-Sauce-In-Small-Glass-Bowl

What Sauces Go Best With A Walleye Sandwich?

There are no hard and fast rules when it comes to which sauce goes best with a walleye sandwich but I think it goes without saying that it's important to serve it with some kind of sauce.

My personal favorite is this Homemade Tartar Sauce. Making your own tartar sauce is super easy and WAY better than the store-bought variety.

This tartar sauce is made with lemon juice and fresh dill. It gives these walleye sandwiches a gourmet flavor.

How To Make Tartar Sauce From Scratch

Finely chop 4-5 baby kosher dill pickles (this should yield ½-¾ cup chopped pickles).
In a small mixing bowl combine a heaping ½ cup of mayonnaise, 3 Tbsp. fresh lemon juice, 2 tsp. of the pickle juice, ¼ tsp. garlic powder, ½ tsp. sugar, and a generous pinch of salt and pepper. Stir all of these ingredients with a small whisk or fork.
To the dressing add all of the chopped pickles.
Mince 2 Tbsp. or so of fresh dill and add it to the bowl as well. Fold the pickles and the dill into the rest of the ingredients.

For more detailed instructions check out this post to see How To Make Homemade Tartar Sauce.

You can certainly serve these walleye sandwiches with a slather of mayo, a remoulade, or even just a squeeze of lemon but part of what makes this recipe so delicious is the tartar sauce so I highly recommend not skipping it!

If you don't care for tartar sauce check out this Creamy Lemon Tarragon Sauce, Fresh Herb Ranch Dressing, Blue Cheese Dressing, or Thousand Island Dressing!

Walleye-Sandwich-On-Bun-with-Tartar-Sauce

What To Serve With Pan Fried Walleye Sandwich

Serve this Pan Fried Walleye Sandwich on a toasted bun with a handful of leafy greens such as butter lettuce or spinach, a few slices of fresh tomato, 1-2 fish filets, a squeeze of lemon, and a generous spoonful of tartar sauce.

I love a good sandwich served with crunchy chips and a simple side dish like this Balsamic Green Bean Salad, Marinated Tomato Salad or Crunchy Pea Salad.

It would also be great with a coleslaw like this Crunchy Coleslaw or Kohlrabi Slaw.

You can't go wrong with Mediterranean Potato Salad or Spanish Style Potato Salad.

Roasted vegetables like green beans and Brussels sprouts make a nice pairing to this sandwich.

If you love sandwiches be sure to check out these recipes!

Italian Grilled Cheese
Corned Beef Sauerkraut Reuben
Rachel Turkey Sandwich
Curried Chickpea Salad Sandwiches
Slow Cooker BBQ Chicken Sandwiches

How Long Does This Walleye Sandwich Last In The Fridge?

Fish is one of those things that's best enjoyed fresh so I would recommend enjoying it right away. Leftover walleye may be stored for a day in the fridge but I wouldn't keep it any longer than that.

Leftover tartar sauce may be stored 4-5 days in an airtight container in the fridge.

Love fish and seafood? Don't miss these recipes!

Air Fryer Shrimp Tacos
Crispy Air Fryer Fish Tacos
Mediterranean Shrimp Skillet
Sheet Pan Shrimp Tacos
Garlicky Shrimp Risotto
Mexican Shrimp Rice Bowls
Pesto Cod and Potatoes

Looking For More Fish Recipes? Don't Miss These!

Golden Air Fryer Fish

Baked Swordfish

Barramundi with Mango Slaw

Lemon Baked Salmon

Healthy-Pan-Fried-Walleye-Sandwich

Walleye Fish Sandwich with Tartar Sauce

This healthy Pan Fried Walleye Sandwich recipe is easy to make. The fish is lightly fried on the stove top and served with homemade sauce!

Prep Time 10 mins

Cook Time 20 mins

Total Time 30 mins

Course Sandwich

Cuisine American

Servings 4

Calories 724 kcal

To Make The Walleye Sandwich:

Thoroughly thaw the fish if frozen. Once thawed, pat the fish dry with paper towels. (It's important that the fish is not too soggy or it will steam in the pan and become mushy).
Cut the walleye filets into slices (they should be 3-4 inches long or roughly the size of a sandwich bun). Sprinkle the fish filets with ¼ tsp. each of kosher salt and pepper.
To make the coating combine ¾ cup gluten free flour (or AP flour), 2 tsp. garlic powder, 2 tsp. onion powder, 2 tsp. paprika, and ½ tsp. each of kosher salt and pepper. Stir together until completely combined.
Toss the walleye filets into the spiced flour mixture and turn them over a few times until completely coated.
Heat a skillet to medium-high on the stove top. Add 2 Tbsp. cooking oil and allow the oil to heat through before adding the fish (the fish should sizzle as it hits the pan).
Fry the fish for 3-4 minutes on the first side. Do not move the fish around much or the coating will not stick. Once the first side has developed a golden brown coating flip it over and cook for another 3-4 minutes on the other side.
Once each side has developed a golden brown coating remove the fish from the skillet and place it on a plate or paper towel. Sprinkle the fish with salt and pepper if needed.
Repeat with the second batch of fish, adding more oil to the pan so that it doesn't stick to the bottom. Repeat the process until all of the fish is cooked.

To Make The Tartar Sauce:

Finely chop 4-5 baby kosher dill pickles (this should yield ½-¾ cup chopped pickles).
In a small mixing bowl combine a heaping ½ cup of mayonnaise, 3 Tbsp. fresh lemon juice, 2 tsp. of the pickle juice, ¼ tsp. garlic powder, ½ tsp. sugar, and a generous pinch of salt and pepper. Stir all of these ingredients with a small whisk or fork.
To the dressing add all of the chopped pickles.
Mince 2 Tbsp. or so of fresh dill and add it to the bowl as well. Fold the pickles and the dill into the rest of the ingredients.
To Serve: Toast the buns and add a few slices of lettuce or greens of choice, sliced tomatoes, 1-2 filets of fish, a squeeze of lemon juice, and a generous spoonful of tartar sauce.

Cooking times may vary depending on the thickness of your fish filets. The walleye I used was relatively thin and only took 3 minutes per side. Thicker fish filets may take longer to cook.
It's important not to overcook fish or it will become rubbery so watch it closely.
It's equally important not to undercook fish as it can be dangerous to consume undercooked fish and seafood. The safe internal temperature for fish is 145 degrees Fahrenheit (this can be checked using a food thermometer).
Some of the breading may come off the fish or stick to the pan a bit and this is normal.
Any whitefish or delicate variety of fish such as cod, haddock, Mahi Mahi, or halibut may be substituted for walleye.

Serving: 2 cups Calories: 724 kcal Carbohydrates: 30 g Protein: 62 g Fat: 42 g Saturated Fat: 6 g Trans Fat: 1 g Cholesterol: 154 mg Sodium: 1421 mg Potassium: 1220 mg Fiber: 6 g Sugar: 5 g Vitamin A: 2190 IU Vitamin C: 30 mg Calcium: 119 mg Iron: 4 mg

Keyword pan fried walleye, walleye sandwiches, walleye recipes, gluten free walleye

Let us know how it was!

How to Make a Good Walleye Fish on Top of the Stove

Source: https://www.therusticfoodie.com/healthy-pan-fried-walleye-sandwich-recipe/