Fishing & Boating in the Northwoods

Walleye Oscar Recipe

walleye oscar

This recipe for Walleye Oscar is a dish based on how I first learned to prepare Veal Oscar – one of my favorites – the recipe for which I acquired from Chef Joseph Insalago, while working in Marina Del Rey, California. Fresh fish is always available there (and even here in the heart of the Midwest), and is certainly cheaper than the veal one would normally use. I used walleye because I had some, but tilapia or any other mild white fish works quite well. The recipe is meant to serve two, but you can easily double it to make dinner for four.

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Easy to Prepare

It may not look like it, but this is another very easy to prepare meal – even while on vacation in the Northwoods. The flavor is excellent, and it will definitely impress as a restaurant-quality dinner. As I mentioned, Walleye Oscar was inspired by one of my favorite chefs. Not sure how to fillet a walleye? Check out my step-by-step instructions!

This may sound like it is one of the more expensive meals to prepare and eat at home, but it’s really not. And if ordered it in a restaurant, Walleye Oscar would be found on the menu alongside the most expensive items, especially if more “options” are included. I usually save it for a special occasion.

Note: “Faux” (imitation) crab can be substituted, but I always like to get the real thing, as I like the taste better. Snow crab works really well.

Ingredients for Walleye Oscar

  • 1 Fresh Walleye Pike, filleted (any size, but a 14 – 16-inch fish – before filleting – is perfect)
  • 1-2 ounces crab meat or imitation crab
  • Flour
  • Breadcrumbs
  • Olive oil
  • Clarified butter
  • 6 spears asparagus (fresh is best but frozen will work)
  • 1 pkg. Knorr Béarnaise sauce mix
  • 1 Box Mushroom Risotto
  • Optional: Garden Salad with spinach and other greens
  • Optional: Sautéed Onions and Peppers
  • Fresh parsley for garnish


walleye in egg, milk mixture

Soak fillets in egg & milk mixture, then coat the fillets with a mixture of flour and breadcrumbs. A 60/40 mixture of flour to breadcrumbs works well.

walleye fillets coated with breadcrumbs and flour

Pre-cook asparagus until tender. Remove from heat, drain, and rinse with cold water to stop the cooking so that bright green color remains; set aside.

Prepare the Béarnaise sauce and Risotto according to directions on packages. Béarnaise sauce can be made from scratch, but the package version does not detract from the recipe at all!

Sauté the peppers and onions in butter until limp but still colorful. Season them lightly with marjoram, salt and pepper.

Pre-heat a heavy aluminum pan or black iron skillet on med-high heat. Sauté fillets on high heat in a bit of olive oil and clarified butter till nicely browned on both sides (do not over-cook!).
Place fish on pre-heated plate; arrange crab and 3 asparagus spears; drizzle on the hot Béarnaise sauce. Finish plate with Risotto and pepper/onion mix.

You can easily add a glass of chilled Chardonnay, thus adding a nice finishing touch to the meal. Even if you make this a special-occasion dinner for a family of four, it still is not that expensive. Substitute imitation crab meat and suddenly the meal is way affordable and still very tasty! Make certain to look for bargains on sauces, rice additions and sales on fish at the local market to reduce costs further. Bon Appetite!

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R. Karl

Angler, Author & Epicure

Fishing since the age of eight.  Seriously writing since the age of 16. Chef and foodie from the age of 22 years… and counting. So much to learn and so little time. I have enjoyed every minute of it all.  Whether on the water (where I like it best), in the kitchen, or at the keyboard, churning out content, I feel like I have found my place.  I am sharing it with you in the hope that some of what I love to do will rub off on you. I hope to see you On the Lake!

R. Karl