The Minnesota fishing opener is Saturday, and you can be sure there will be a lot of anglers bringing home some nice walleye fillets.
Whether it’s pan-fried, deep-fried, poached or baked, most anglers will agree that walleye is one of the tastiest freshwater game fish. And just about everyone who fishes has a go-to recipe or two for walleye using one of the aforementioned methods.
I’m a fan of walleye just about anyway it’s prepared. Recently, I was the recipient of some nice walleyes from a friend who fishes Devils Lake in North Dakota, where angling is allowed year-round. I contemplated cooking some of it breaded and fried in oil but ultimately decided to cook it in butter sans the coating.
I put together the following recipe and was not disappointed. The fish was nice and flaky, and the herbs and spices, along with the lemon juice, definitely put the recipe in my top five ways to fix the pike, as it is known in Canada.
Pan-Fried Lemon Butter Walleye
8 ounces walleye fillet
6 tablespoons butter, divided
1 teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon paprika
2 tablespoons chopped parsley
2 tablespoons lemon juice
1 tablespoon sea salt
1 tablespoon freshly ground pepper
Heat pan over medium high heat. Melt 3 tablespoon butter.
Season fish with garlic powder, onion powder paprika, salt and pepper.
Place fish in pan and cook for 2 to 3 minutes in butter.
Flip fish, add remaining butter, chopped parsley and lemon juice.
Cook fish for another 2 to 3 minutes.
Serve with rice or baked potato.