More than a fish fry: Why Walleye remains Ontario’s favourite catch

There is something special about a walleye.

Maybe it’s the anticipation of feeling that subtle tap on the line. Maybe it’s the challenge of figuring out where they’re holding on any given day. Or maybe it’s because no matter how many species I chase throughout the season, I always find myself coming back to walleye.

Growing up in Northern Ontario, walleye fishing wasn’t just a pastime—it was part of our lifestyle. It brought families together, filled freezers, and created stories that would be told around campfires for years to come. Some of my best memories involve early mornings on the water, coffee in hand, watching the sun rise over a calm lake while waiting for that unmistakable bite.

What I love most about walleye fishing is that success isn’t measured by size alone. Sure, everyone enjoys catching a trophy fish, but some of the best days are the ones spent with friends and family, sharing laughs and making memories. The fish are simply a bonus.

As anglers, we’re also responsible for protecting the future of the resource. Practicing selective harvest, respecting limits, and handling larger breeding fish with care helps ensure future generations can experience the same excitement we do today.

At the end of the day, one of the biggest rewards of a successful walleye trip comes when the boat is loaded, the rods are put away, and it’s time to gather around the table.

Amanda Lynn’s Parmesan Crusted Walleye with Lemon Herb Butter

Ingredients

• 4 fresh walleye fillets
• 1 cup grated Parmesan cheese
• 1/2 cup panko breadcrumbs
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste
• 2 eggs, beaten
• 2 tablespoons olive oil

Lemon Herb Butter

• 1/4 cup butter
• Juice from one lemon
• 1 tablespoon chopped fresh parsley
• 1 teaspoon minced garlic

Directions

1. Pat the walleye fillets dry and season lightly with salt and pepper.
2. In a bowl, combine Parmesan cheese, breadcrumbs, garlic powder, and onion powder.
3. Dip each fillet into the beaten eggs and then coat evenly with the Parmesan mixture.
4. Heat olive oil in a skillet over medium heat.
5. Cook fillets for approximately 3-4 minutes per side until golden brown and flaky.
6. In a small saucepan, melt butter and add lemon juice, parsley, and garlic.
7. Drizzle the lemon herb butter over the fillets just before serving.

Serve with roasted baby potatoes, seasonal vegetables, or a fresh garden salad.

Because sometimes the best part of a day on the water isn’t the fish you caught—it’s sharing the meal that comes afterward.