Panko Crusted Walleye with a Roasted Garlic Remoulade

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Panko Crusted Walleye with a Roasted Garlic Remoulade

  • Author: The Purepac Kitchen!


Units Scale
  • 24 Walleye filets
  • 1 cup Panko bread crumbs
  • 4 Eggs
  • 1 cup Flour
  • Salt and pepper

Remoulade sauce

  • 3/4 cupMayonnaise
  • 1tsp Roasted garlic puree
  • 1 tbsp Whole grain Dijon mustard
  • 1/2 Lemon( juiced) and grated rind
  • 1 1/2 Dill pickle chopped
  • 2 tsp chopped Parsley
  • 1 tsp chopped chive,
  • 1tsp chopped tarragon
  • 1 tsp chopped capers
  • 2 dash hot sauce
  • Salt/pepper


  • Whisk eggs until smooth
  • Make the remoulade by mixing mayonnaise, roasted garlic puree, whole grain Dijon mustard, lemon juice, finely chopped dill pickles, parsley, chives, tarragon, capers, hot sauce and salt and pepper. Mix well.
  • Score your fish filets and season with salt and pepper.
  • Coat each filet with flour, egg and panko breadcrumbs.
  • Fry in hot oil until golden brown. Serve with your choice of vegetables and mashed potatoes.