Kokanee Quinn has found a mouthwatering recipe via Stephanie’s Dish for Pan-Fried Walleye with Lemon-Caper Butter! This dish is perfect for any fish lover looking to try something new. With this grilled fillet and tangy, buttery sauce, it’s sure to be a hit at your next meal. Get ready to impress your taste buds with this delicious catch!
Ingredients
- 2 6-8 ounce walleye fillets
- 2 Tbsp flour
- A pinch of salt
- A pinch of pepper
- 1 Tbsp olive oil
- 2 Tbsp butter
- 1 lemon juiced and zested
- 1 Tbsp capers
- 2-3 Tbsp of fresh herbs ( i use what is in season like parsley, chives, dill or oregano)
Instructions
- Pat walleye fillets dry and shake in a plastic bag with flour, salt and pepper and and shake off any excess.
- Coat a cast iron skillet or heavy pan with the olive oil
- Heat on medium and place the fillets in the skillet and cook 3 minutes. (if your filet has the skin on it place skin side down)
- Slide a thin metal spatula under the fish, The fish is ready to flip when fillets release from the pan. If the filets stick, give them another 30 seconds. They’ll release when they’ve finished cooking.
- After flipping add the butter and cook fish another 2-3 minutes until done. Fillets will be golden and opaque when finished cooking.
- Add lemon juice, zest and capers to the butter sauce and heat through
- Pour butter sauce over the filet and finish with the fresh herbs
