Crispy Air Fryer Walleye
A delicious and healthier take on walleye, featuring a crispy panko and parmesan coating, made effortlessly in an air fryer.
Ingredients
Fish
- 1 lb walleye (2 fillets) Fresh is best! Substitute with perch or other mild white fish if necessary.
Coating
- ¼ cup panko breadcrumbs Japanese panko recommended for its light texture.
- ¼ cup parmesan (finely grated) Use high-quality aged parmesan for best flavor.
- 1 piece egg Room temperature works best for even coating.
- ¼ teaspoon garlic powder Adds subtle flavor.
- ¼ teaspoon onion powder Enhances savory notes.
- ¼ teaspoon paprika For warmth and color.
- ¼ teaspoon salt Enhances all flavors.
- ¼ teaspoon pepper For a touch of spice.
Garnish
- 1 piece lemon Juice adds brightness; serve extra wedges on the side.
Instructions
Preparation
- Thaw the walleye if frozen. If necessary, cut the skin off your fillets and slice them in half. Pat the fillets dry with a paper towel on both sides.
- Crack the egg into a shallow bowl and whisk until well combined.
- In a separate bowl, mix together the parmesan, panko breadcrumbs, garlic powder, onion powder, paprika, salt, and pepper.
- Dip one fillet into the egg wash, coating it fully, then transfer it to the dry ingredients, pressing gently to ensure an even coating on both sides.
Cooking
- Place the coated fillet into the air fryer basket, leaving space between pieces. Air fry at 400°F for 6 minutes, checking for golden brown results.
Serving
- Remove the fillets carefully, transfer to a plate, and squeeze fresh lemon juice over them before serving.
Notes
Store leftover fish in an airtight container in the refrigerator for up to 2 days. You can prepare the coated fillets ahead of time and refrigerate them until ready to cook. If they're cold, add an extra minute or two to the cooking time.