About the Recipe
Looking for a different way to cook Walleye/Pickerel? Give this blackened recipe a try. Super flavourful, healthier than the traditional way of breading and it will have a kick to it depending on how much spice you add.
2 (6 ounce) fillets of Pickerel/Walleye
1/2 cup cooking oil (Canola, vegetable, etc.)
1 tablespoon paprika
2 teaspoons dry mustard
1 teaspoon cayenne pepper
1 teaspoon ground cumin
1 teaspoon pepper
1 teaspoon dried thyme
1 teaspoon salt
1 tbsp butter
2 lemon wedges
Mix together paprika, dry mustard, cayenne pepper, cumin, black pepper, thyme, and salt in a plate large enough to fit fillets.
Heat a large frying pan (cast iron preferable) with cooking oil on medium-high heat until hot, about 5 minutes.
Toss fillets in spice mixture until completely covered.
Place fillets into the hot pan flesh side down. Cook for about 3 minutes, or until charred, then flip onto skin side. Add butter on top of fillets to melt. Finally, cook fish until internal temperature is 165F (about 2 minutes).
Remove cooked fillets from heat, squeeze lemon wedge over top of each fillet. Serve & enjoy!