Pecan-Crusted Walleye Recipe -
Pecan-Crusted Walleye Recipe
  • READY IN 20 mins

Pecan-Crusted Walleye

Recipe by  

"A light crust for this delicate fish won't cover up the taste of the fish itself. Plus it is quick and easy."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    10 mins
  • COOK

    10 mins

    20 mins


  1. Beat the egg with the garlic powder, onion powder, paprika, cayenne pepper, and salt until evenly mixed. Spread the pecan meal into a shallow dish. Dip the walleye fillets into the egg mixture, then press into the pecan flour.
  2. Heat the butter and vegetable oil in a large skillet over medium-high heat. Place the walleye fillets into the pan. Cook until golden brown on both sides and the fish flakes easily with a fork, 3 to 4 minutes per side.
Kitchen-Friendly View


  • Editor's Note:
  • The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary.

Reviews More Reviews

Most Helpful Positive Review
Oct 24, 2011

Hint - Pecan meal is just finely ground pecans. Or you can take chopped pecans, put into a zippy bag and crush them with a rolling pin. You just don't want big pieces. When I created this recipe, the idea was to find a flavorful, but light crust for the delicate fish.

Most Helpful Critical Review
May 16, 2015

Coating was awful. I will stick with original chicken shake and bake, which is what I use on Perch.

Jun 16, 2012

Well done. Nice light flavor. Served well with Risotto

Jun 18, 2013

I made this tonight and it was wonderful! I did find a pecan panko breading mix at Whole Foods so I didn't have to add much seasoning but the fish cooked perfectly. Served with some risotto and fresh advocado/tomatoes. Super quick and easy summer week night dish.

Feb 25, 2014

Just made this tonight - Wonderful! I did make a mess of the coating. After putting the first fillet through the pecan meal, the remaining meal turned into a goopy sludge and it was difficult to coat the other fillets. It still tasted fantastic - just not very uniform or as appealing in appearance as it might have been. I think next time I might try dipping the fillets in the egg mixture and then spooning the coating over each fillet. Also wondering if it would be good with a coating of 2/3 pecan meal to 1/3 panko crumbs? Pecans sure ain't cheap.

Oct 20, 2013

Delicious! One of my new favorites. We call it Pickerel up in Canada. I would make my own pecan meal next time as the store bought one is a bit too fine and I think this would be nice with a little more texture. Serves with sautéed green beans and grape tomatoes and fingerling potatoes.

Feb 06, 2013

I made my own pecan meal for this recipe by putting whole pecans in my chopper and pulsing until they were turned to crumbs. However, I don't think that worked very well because the pecans started to become moist and mushy (on their way to becoming nut butter). Next time, I will add flour to the mix and I think that will help prevent this problem and help the breading to not clump on the fish. This recipe had nice flavor and walleye is a meaty fish, so my husband didn't have as much a problem with it as he sometimes does with other kinds of fish.

Feb 25, 2012

Yummy! We used Swai fish, but can't wait to try it with fresh-caught walleye. Very quick and easy. The whole family enjoyed it (even picky young kids)!


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  • Calories
  • 325 kcal
  • 16%
  • Carbohydrates
  • 3.3 g
  • 1%
  • Cholesterol
  • 152 mg
  • 51%
  • Fat
  • 24 g
  • 37%
  • Fiber
  • 2.1 g
  • 8%
  • Protein
  • 25.3 g
  • 51%
  • Sodium
  • 96 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

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