Parmesan-crusted walleye recipes: Quick and delicious lake fish dinners

Parmesan-crusted walleye is a tasty way to cook this mild freshwater fish. I love how the cheese adds flavor and crunch to the delicate fish. Freshly grated and seasoned breadcrumbs are the key to an excellent parmesan crust. This combo makes a crispy coating that seals in moisture.

Making parmesan-crusted walleye is easy. You dip the fish in the beaten egg, then coat it in the cheese and breadcrumb mix. You can bake it in the oven or pan-fry it for a golden crust. Either way, it cooks fast – only about 10 minutes total.

This dish is perfect for a quick weeknight dinner or to impress guests. The mild walleye pairs well with many sides, like roasted veggies or a fresh salad. The leftovers can even be used in fish tacos the next day.

Key Takeaways

• Fresh parmesan and seasoned breadcrumbs make the best crispy crust
• Parmesan-crusted walleye cooks quickly in the oven or pan
• The mild fish goes well with many side dishes and can be used in leftovers

Understanding the Key Ingredients

The right ingredients make or break a parmesan-crusted walleye dish. I’ll explain what to look for when choosing parmesan cheese and walleye fillets.

Parmesan Cheese Essentials

I always use fresh Parmigiano-Reggiano for the best flavor. This Italian cheese has a strong, nutty taste that pairs well with walleye. I grate it myself right before cooking. Pre-grated cheese often loses flavor and dries out.

For a crispy crust, I mix the grated parmesan with breadcrumbs. This combo gives a nice crunch. Sometimes I add dried herbs like basil or oregano to the mix for extra flavor.

If I can’t find Parmigiano-Reggiano, I use Grana Padano. It’s similar but milder and less expensive.

Selecting the Best Walleye Fillets

I pick fresh walleye fillets when possible. They should smell like clean water, not fishy. The flesh should be firm and white or light pink.

If I use frozen fillets, I thaw them in the fridge overnight, keeping the texture nice. Then, I pat them dry with paper towels before cooking.

Walleye is a mild, sweet-tasting freshwater fish similar to other whitefish like perch or pike. Its fillets are usually thin, making them perfect for quick cooking with a crispy crust.

I look for fillets that are about 1/2 inch thick. This size cooks evenly and stays moist inside while the outside gets crispy.

Preparation of Parmesan-Crusted Walleye

Making parmesan-crusted walleye involves coating fish fillets in a flavorful mixture and cooking them to crispy perfection. I’ll walk you through creating the crust, perfecting the egg wash, and seasoning the fish.

Creating the Parmesan Crust

To make the crust, I mix grated parmesan cheese with breadcrumbs. I prefer using a combo of regular and panko breadcrumbs for extra crunch. In a shallow bowl, I combine:

• 1 cup grated parmesan
• 1/2 cup regular breadcrumbs
• 1/2 cup panko breadcrumbs
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/4 tsp salt
• 1/4 tsp black pepper

I mix these ingredients well. This coating gives the walleye a crispy, cheesy exterior that’s full of flavor.

Tips for Perfect Egg Wash

The egg wash helps the parmesan crust stick to the fish. Here’s how I make it:

1. Crack 2-3 eggs into a bowl.
2. Add a splash of water or milk.
3. Whisk until smooth.

I dip each fillet in flour first, then the egg wash. This creates a sticky surface for the crust to cling to. I make sure to let excess egg drip off before coating the fish.

Seasoning the Fish Fillets

Before applying the crust, I season the walleye fillets. This adds flavor to the fish itself, not just the coating. I pat the fillets dry with paper towels first. Then I sprinkle them with:

• Salt
• Pepper
• A squeeze of lemon juice

I rub these seasonings gently into the fish. I sometimes add a pinch of dried herbs like dill or parsley for extra flavor. After seasoning, I dredge the fillets in flour, dip in egg wash, and coat with the parmesan mixture.

Cooking Methods for Parmesan-Crusted Walleye

I’ve found that parmesan-crusted walleye can be cooked in different ways to get tasty results. The key is getting that crispy crust while keeping the fish moist inside.

Baking the Walleye to Perfection

I start by preheating my oven to 400°F. I place the coated walleye fillets on a greased baking sheet. I spray or brush them with a little oil to make them extra crispy. I sprinkle some paprika on top for extra flavor and color.

I bake the walleye for about 15-20 minutes. The exact time depends on the thickness of the fillets. I know they’re done when the crust is golden brown, and the fish flakes easily with a fork.

For best results, I flip the fillets halfway through cooking. This helps both sides get crispy. I also watch them to avoid overcooking, which can dry out the fish.

Alternative Cooking Techniques

While baking is my go-to method, there are other ways to cook parmesan-crusted walleye. Pan-frying is a quick option that gives a nice crispy crust. I heat some oil in a skillet over medium-high heat and cook the fillets for 4-5 minutes per side.

Grilling is another tasty choice. I use a fish basket or aluminum foil to prevent sticking. I grill the walleye over medium heat for about 4-5 minutes per side.

Air frying is great for a healthier version. I cook the fillets at 380°F for about 10-12 minutes, flipping halfway through. This method uses less oil but still gives a crispy result.

Accompaniments and Serving Suggestions

Parmesan-crusted walleye pairs well with various side dishes and garnishes. I’ll share some tasty options to complete your meal.

Pairing with Side Dishes

I find that light, fresh sides work best with parmesan-crusted walleye. A crisp garden salad is a great choice. I like to mix leafy greens, cherry tomatoes, and cucumber with a light vinaigrette.

For a heartier option, I recommend roasted Brussels sprouts. I toss them with olive oil, salt, and pepper before baking until crispy. Rice pilaf is another good pick. I make mine with aromatic herbs and a bit of lemon zest.

Steamed vegetables like asparagus or green beans also complement the rich fish nicely. For a starch, I sometimes serve roasted baby potatoes seasoned with herbs.

Garnishing with Fresh Lemon

Fresh lemon is key for parmesan-crusted walleye. I always serve lemon wedges on the side. The bright, citrusy flavor cuts through the richness of the fish and parmesan coating.

I squeeze a bit of lemon juice over the fish right before eating. It adds a zesty pop that enhances the overall taste. For presentation, I like to place a few lemon wedges on the plate next to the fish.

Sometimes, I’ll add a sprinkle of chopped fresh parsley on top for color and an herbal note. A small dollop of homemade tartar sauce can be nice, too, but I’m careful not to overpower the fish’s flavor.

Adapting the Recipe for Dietary Restrictions

I know that adapting recipes for dietary needs is important. For gluten-free diets, I can swap regular breadcrumbs for gluten-free ones, which are easy to find in most stores.

For dairy-free diets, I replace Parmesan cheese with nutritional yeast. It gives a similar cheesy flavor without dairy. Another option is dairy-free cheese alternatives made from nuts or soy.

If I’m cooking for someone with fish allergies, I can use this same coating on chicken or tofu. The crispy Parmesan crust works well on many proteins.

For egg allergies, I mix mustard with olive oil as a substitute. This helps the coating stick just as well as egg wash.

To make it low-carb, I use crushed pork rinds instead of breadcrumbs. They create a great crunchy texture without the carbs.

I always read labels carefully when buying ingredients. This helps me avoid hidden allergens or restricted items in pre-made products.

Ensuring Food Safety and Quality

When I make parmesan-crusted walleye, food safety is my top priority. I always check that the fish is fresh and properly stored before cooking.

I wash my hands thoroughly and clean all surfaces and utensils. This prevents cross-contamination.

Cooking time is crucial for both safety and taste. I cook the walleye until it reaches an internal temperature of 145°F (63°C). This kills harmful bacteria.

Here’s a quick safety checklist I use:

• Thaw frozen fish in the refrigerator, not on the counter
• Keep raw fish separate from other foods
• Use a food thermometer to check doneness
• Refrigerate leftovers within 2 hours

I season the fish with black pepper and other spices right before cooking for the best flavor. This ensures the seasonings don’t draw out moisture.

I store leftover cooked walleye in an airtight container in the fridge. It’s best eaten within 3-4 days.

By following these steps, I ensure my parmesan-crusted walleye is delicious and safe to eat.

Parmesan-crusted walleye recipes: FAQ

Parmesan-crusted walleye is a tasty dish that can be prepared in many ways. Let’s look at some common questions about making this fish.

What ingredients are needed for a simple parmesan-crusted walleye recipe?

You’ll need walleye fillets, grated parmesan cheese, breadcrumbs, eggs, and seasonings like salt and pepper. Some recipes also use flour for dredging. Olive oil or butter is needed for cooking.

How long and at what temperature should a parmesan-crusted walleye be baked in the oven?

I suggest baking parmesan-crusted walleye at 375°F for about 20-25 minutes. The exact time depends on the thickness of your fillets. The fish is done when it flakes easily with a fork.

Can you prepare parmesan-crusted walleye in an air fryer, and if so, how?

Yes, you can make parmesan-crusted walleye in an air fryer. Coat the fish as usual, then cook at 375°F for 8-10 minutes. Flip halfway through for even cooking. The result is crispy and low in calories.

What are the steps to create a crispy parmesan and panko crust for walleye?

First, dip the fillet in flour, then egg, and finally, a mix of parmesan and panko. Press the coating onto the fish. For extra crunch, let the coated fillets chill in the fridge for 15 minutes before cooking.

Is there a no-breading oven-baked walleye recipe available, and how does it compare?

Yes, you can bake walleye without breading. Season the fish with herbs and lemon, then bake. It’s lighter than breaded versions but still tasty. The texture is softer without the crispy crust.

What are some tips for achieving the best flavor and texture when preparing parmesan-crusted walleye?

Use freshly grated parmesan for more flavor. Add dried herbs to the coating mix for extra taste. Flip the fish halfway through cooking for even crispiness. Broil for 1-2 minutes at the end to brown the crust.