Crispy pan-fried walleye tossed in a creamy, spicy-sweet Bang Bang sauce.
Ingredients
For the Fish
- 4 walleye fillets (about 6 oz each)
- ½ cup all-purpose flour
- 2 large eggs (beaten)
- ¾ cup panko breadcrumbs
- ¼ cup cornstarch
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp paprika (optional, for color)
- 2–3 tbsp oil (vegetable or avocado) for pan-frying
For the Bang Bang Sauce
- ½ cup mayonnaise (Kewpie if you have it)
- 2–3 tbsp sweet chili sauce (Mae Ploy is great)
- 1 tbsp Sriracha (adjust to heat level)
- 1 tsp honey or maple syrup (optional for extra sweetness)
- 1 tsp rice vinegar or lime juice (optional for brightness)
Optional Garnish
- Sliced green onions
- Toasted sesame seeds
- Lime wedges
Instructions
1. Make the Sauce
Whisk all the sauce ingredients in a bowl until smooth. Taste and adjust heat/sweetness. Set aside.
2. Prep the Coating Station
In three separate shallow bowls:
- Bowl 1: Flour mixed with salt, pepper, and paprika
- Bowl 2: Beaten eggs
- Bowl 3: Panko + cornstarch (this combo gives extra crunch)
3. Coat the Walleye
Pat the fillets dry. Dredge in flour, dip in egg, then press into the panko/cornstarch mixture. Make sure each piece is evenly coated.
4. Pan-Fry
Heat oil in a non-stick or cast-iron skillet over medium-high heat. When shimmering, gently lay in the fillets. Cook 2–3 minutes per side until golden and cooked through (internal temp should hit 145°F).
Pro Tip: Don’t overcrowd the pan. Do it in batches if needed.
5. Sauce It Up
You’ve got two options:
- Traditional: Drizzle the sauce over plated fish.
- Bold: Toss the cooked fillets in a bowl with the Bang Bang sauce until coated.
6. Finish + Serve
Top with green onions and sesame seeds. Serve over jasmine rice, shredded cabbage, or wrapped in warm tortillas for fish tacos.
Chef’s Notes
- Don’t skip the cornstarch in the panko—it gives that airy, extra crispy coating.
- For a healthier twist: Bake at 425°F for 15–18 minutes or air-fry at 400°F for 10–12 minutes.
- Walleye works beautifully here, but this recipe also shines with crappie, perch, or even cod.