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Sautéed Walleye with Sour Cream and Dill Recipe

This walleye recipe is as simple as it is sublime.

Sautéed Walleye with Sour Cream and Dill Recipe

A sautéed walleye fillet topped with a sauce made of white wine, sour cream, and fresh dill. (Photo courtesy of Chef Lucia Watson)

Print Recipe

In Minnesota, walleye usually is the fish of choice with a recipe like this. But it works just as well with panfish like crappies, perch, or bluegill – really, any white-fleshed fish.

Serves: 2
Prep time: 15 minutes
Cook time: 15-20 minutes


  • 2 walleye fillets
  • 1/4 cup flour
  • 1/4 cup cornmeal
  • 1 tablespoon unsalted butter
  • 1 tablespoon olive oil
  • Salt and pepper to taste


  • 1/2 cup white wine
  • 6 tablespoons sour cream
  • 2 tablespoons fresh dill, chopped (2 teaspoons dry)
  • 1 tablespoon fresh parsley or chives, chopped
  • Zest of 1 lemon, chopped


  1. Rinse the walleye fillets and pat dry. Set aside.
  2. In a large skillet, melt the olive oil and butter until the foam subsides.
  3. Combine the flour, salt and pepper, and cornmeal, and dredge the fillets, shaking them lightly to remove excess flour.
  4. Sauté the fillets over medium heat until golden. Turn fish and continue to cook until done. Remove to two warm plates.
  5. With a paper towel, wipe any crumbs or bits from the skillet and return to medium-high flame. Add wine and cook for 5-8 minutes, or until reduced by half.
  6. Whisk in the sour cream until smooth, remove from heat, and add herbs and lemon. Taste the sauce and season with salt and pepper.
  7. Pour the sauce over fish and serve immediately.

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