1/4 cup all-purpose flour
Salt and freshly ground pepper
4 Walleye fillets
1 tbsp. vegetable oil
3 tbsp. cold butter, cubed
2 tbsp. fresh lemon juice
1 tbsp. chopped parsley

Place flour, salt and pepper in a shallow bowl. Dredge fish one piece at a time, into flour, shaking off excess. In a medium skillet, heat oil and 1 tbsp. butter over medium-high heat. Add fillets and cook 2-3 minutes on each side or until fish flakes with a fork. Transfer to a plate and keep warm. Add lemon juice to the skillet. Whisk in the butter until thickened. Pour sauce over the fish and sprinkle with parsley.