4 walleye fillets
For the breadcrumb mixture:
- 3 cups panko Japanese breadcrumbs
- 1 cup grated or shredded parmesan cheese
- 1 ½ teaspoons black pepper
- 1 teaspoon granulated garlic or garlic powder
- 1 teaspoon kosher salt
- 1 cup all-purpose flour
- 2 eggs, beaten with a scant amount of milk or water
- Breadcrumb mixture
Preheat oven to 400 degrees.
Use 3 pie pans or any shallow, wide dish to create a dredging station for the flour, egg wash and breadcrumbs. Dip each fillet in the flour, then the egg wash, and then liberally coat in the breadcrumbs until entirely covered.
Fill a large sauté pan with about ½-inch to ¾-inch vegetable oil, and heat over medium-high for a few minutes. Test for readiness by tossing a few breadcrumbs in – when they sizzle the oil is ready for the walleye.
Add the walleye fillets (being careful not to overcrowd the pan) and cook on both sides until light golden brown in color. Transfer to a plate lined with paper towels to drain off excess oil, and then move to a lightly greased baking sheet.
Once all the walleye fillets are browned, bake in the oven at 400 degrees for 12 to 15 minutes. To test for doneness, break open one fillet and look for meat to be white, flaky and steaming hot.
- You may have to change the oil once or twice when frying to ensure that it stays fresh.
- The breadcrumb mixture can be prepared up to one week in advance and stored at room temperature in an airtight container.
- To prevent sticking, spray the baking sheet lightly with cooking spray.