Canadian Walleye (Pickerel)

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kathleen 33

"You can cook this classic Canadian shore lunch indoors all year round when you don't have the time or the luxury of getting out on the lake! Serve with lots of lemon wedges or vinegar."
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45 m servings 439 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 439 kcal
  • 22%
  • Fat:
  • 16.1 g
  • 25%
  • Carbs:
  • 33.1g
  • 11%
  • Protein:
  • 38.2 g
  • 76%
  • Cholesterol:
  • 184 mg
  • 61%
  • Sodium:
  • 775 mg
  • 31%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Heat 1/8 inch of vegetable oil in two large cast-iron or heavy-duty frying pans over medium-high heat.
  2. Arrange three separate pie plates or shallow bowls for breading the fish. Combine flour, salt and pepper in one bowl, milk and eggs in another, and bread crumbs in the third bowl.
  3. Coat each fillet in the flour mixture, then dredge them in egg wash, then coat them well with bread crumbs.
  4. Place 4 fillets in each frying pan. Cook until golden brown, about 5 to 7 minutes per side. Drain on paper towels and serve immediately.


  • 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. We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.



Can't wait to try your other pickerel recipe!

Flavor was great, however I did use a cast iron pan and put it at the temp listed but because cast iron pans are great heat conductors the fish burned slightly. Next time I'll know better. Many ...

This was super helpful, thank you! I've been looking for a skillet fish recipe where the breading didn't slide off and this was it! I changed pretty much every ingredient to suit my gluten-free ...

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