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](images/french-style-walleye-capers.jpg)
Instructions
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](images/french-style-walleye-capers-step-1.jpg)
Season & Flour Filets
Season with kosher salt and lightly dredge in flour. Set aside.
![Cooking French-Style Walleye with Butter and Capers step 2](images/french-style-walleye-capers-step-2.jpg)
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](images/french-style-walleye-capers-step-3.jpg)
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](images/french-style-walleye-capers-step-4.jpg)
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](images/french-style-walleye-capers-step-5.jpg)
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](images/french-style-walleye-capers-step-6.jpg)
Lemon Fish
Squeeze lemon juice, to taste, over the filets.
![Cooking French-Style Walleye with Butter and Capers step 7](images/french-style-walleye-capers-step-7.jpg)
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](images/french-style-walleye-capers-step-8.jpg)
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.