French-Style Walleye with Butter and Capers

Ingredients

  • Serves: 2
  • Cook Time: 20 minutes
  • 2 to 4 boneless walleye filets, skin on or off
  • 2 tablespoon of all-purpose flour
  • 6 tablespoons of butter, separated
  • 2 tablespoon of capers, drained
  • Kosher salt
  • 1 lemon
French-Style Walleye with Butter and Capers

Instructions

Play Icon Watch How to Cook French-Style Walleye with Butter and Capers video

Rinse & Dry Filets

Rinse filets under cold water and dab dry with paper towels.

Cooking French-Style Walleye with Butter and Capers step 1

Season & Flour Filets

Season with kosher salt and lightly dredge in flour. Set aside.

Cooking French-Style Walleye with Butter and Capers step 2

Butter Pan

Add 4 tablespoons of butter to a pan and heat over medium-high. Allow plenty of room between filets.
Note: Butter will be hot enough when bubbles become small and sizzling stops.

Cooking French-Style Walleye with Butter and Capers step 3

Cook Fish - Flesh Side

Add the fish flesh-side down and cook until golden brown; aim to cook the fish three-quarters of the way through on this first side. Add the capers in between the filets to get crispy as well, stirring occasionally.
Note: If the capers brown too quickly, transfer them to a small plate or bowl.

Cooking French-Style Walleye with Butter and Capers step 4

Cook Fish - Skin Side

When the flesh side of the walleye becomes golden, carefully flip with a fish spatula and cook the skin side until cooked through—another 2-3 minutes.

Cooking French-Style Walleye with Butter and Capers step 5

Baste Fish

Add the remaining butter to the hot pan and baste the fish. Increase amount of butter as desired.

Cooking French-Style Walleye with Butter and Capers step 6

Lemon Fish

Squeeze lemon juice, to taste, over the filets.

Cooking French-Style Walleye with Butter and Capers step 7

Serve with Capers and Butter

Serve hot with capers and leftover butter in the pan drizzled on top.

Cooking French-Style Walleye with Butter and Capers step 8

Chef Bio - Jenny Nguyen-Wheatley
Jenny, who immigrated to the US from Vietnam, was first introduced to hunting in college and started a cooking French-Style Walleye with Butter and Caperswebsite, Food for Hunters. Since then, Jenny has written for numerous hunting and outdoor magazines, and co-authored – with her husband, Rick Wheatley, – the book, Hunting for Food: Guide to Harvesting, Field Dressing and Cooking Wild Game.