Ingredients

  • 6 walleye fillets (about 6–8 ounces each), skin on

  • 2 tbsp all-purpose flour

  • 1 tbsp Happy Camper spice blend

  • 2 tbsp olive oil

  • 2 tbsp butter, divided

  • Sea Salt to taste

Pan Sauce Optional:

  • 1 cup fruity white wine

  • 1/4 cup fresh parsley and/or chives

  • 1 tbsp cold butter

*Click on the spice(s) for more suggested uses

Directions:

For crispy, skin-on walleye fillets, the key is to ensure the skin is dry, use a hot pan with oil, and press the fillets down gently during the initial sear. To make six servings, you will likely need to cook the fillets in batches:

1. Prepare the fillets

  • Dry the skin: Pat the walleye fillets very dry with a paper towel. For even crispier skin, place the fillets skin-side up on a plate in the refrigerator for about an hour.

  • Season the flour: In a shallow dish, combine the flour and Happy Camper.

2. Cook in batches

  • Heat the pan: Use a large cast-iron skillet or other heavy-bottomed pan. Add half the oil and half the butter to the pan and heat over medium-high heat until the butter is melted and foamy.

  • Sear the first batch: Season both sides of the fillets with a little extra salt and pepper. Lightly dredge 3 fillets in the flour mixture, shaking off any excess. Place them skin-side down in the hot pan.

  • Press the fillets: Immediately use a spatula to press down gently but firmly on each fillet for about 15–30 seconds. This prevents the skin from curling and ensures maximum contact with the hot pan for a crispy, even sear.

  • Flip and finish: Cook for 3–4 minutes on the skin side, or until the skin is golden brown and the fillet is mostly opaque. Flip the fish and cook for another 2–3 minutes, or until the fish is cooked through and flakes easily.

  • Keep warm: Transfer the cooked fillets to a wire rack on a baking sheet and place them in a warm 250°F oven while you cook the remaining fish.

3. Cook the remaining walleye

  • Repeat the process: Wipe the skillet clean, add the remaining oil and butter, and cook the second batch of walleye in the same manner.

4. Make a simple pan sauce (optional)

  • Deglaze the pan: Once all the fish is cooked and out of the skillet, return the pan to medium heat. Add the wine and scrape up any browned bits from the bottom of the pan.

  • Serve: Place the warm walleye fillets on plates, drizzle with the pan sauce, and garnish with fresh parsley and a lemon wedge.

  • Yield: 6  servings