Summer Veggie Pasta with Crispy Walleye

Summer Veggie Pasta with Crispy Walleye

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Crispy, light fish with a veggie packed pasta has all the best summer flavors! It’s super easy to make, but can look impressive. Fresh corn off the cob totally reminds me of summer. It adds such a sweet crunch in this pasta. It’s packed with fresh herbs and sprinkled with feta, which makes it so flavorful, you are going to love it.

For the protein in this dish, I used wild caught walleye from Sizzlefish. It is light, flaky, and fresh. It doesn’t taste fishy at all. It has a really mild flavor. I typically see it fried when I am at restaurants, but here I used the air fryer to make it super crispy, but keep it healthy. It is quick and simple!

I love Sizzlefish because they have so many awesome seafood options. Shrimp, Scallops, Fish, Sushi Grade Tuna, and more! I love that they user sustainable methods for fishing and almost all of their products are wild caught. (there are a few that aren’t, but most are). Some of my favorites include:

  • Walleye (of course) – light, mild, flaky white fish
  • Sushi grade ahi tuna – I love knowing the tuna is high quality and that I can eat it raw.
  • Sockeye salmon – wild caught and lean.
  • Sablefish – this is so rich and buttery! Also known as black cod.
  • Scallops – so high quality
  • And so many more!

If you want to try them out, you can shop my link for a 10% discount!

Here is what you need for the recipe:

  • Wild Caught Walleye from Sizzlefish
  • Breadcrumbs – any will work, I used Italian
  • Egg
  • Pasta or Cous Cous
  • Zucchini
  • Corn – I love to keep mine raw, right off the cob
  • Feta
  • Fresh Herbs – I used dill, chives, and basil

DID YOU MAKE THIS RECIPE?! We’d love to see it! Please leave a comment or tag me in a photo on Instagram @sprinklesandthesmiths (click icon below)

Summer Veggie Pasta with Crispy Walleye

Course: DinnerDifficulty: Easy


Prep time


Cooking time












  • 2 x 4 oz wild caught walleye fillets from Sizzle Fish

  • 1 egg, beaten

  • 1/3 cup Italian bread crumbs

  • 2 oz dry pasta, small shape or cous cous

  • 2 tsp olive oil

  • 1 small zucchini, sliced

  • 1 cup fresh corn, cut off the cob

  • 1 oz feta cheese, crumbled

  • 3 tbsp fresh herbs, minced (chives, dill, basil)


  • Cook pasta according to directions and set aside.
  • Preheat air fryer to 350. Dip fish in egg, sprinkle with salt and pepper, then dredge in bread crumbs.
  • Add fish to air fryer, spray with a little olive oil and cook for 8-10 min.
  • Meanwhile, heat a skillet over medium heat. Add olive oil and saute zucchini until just soft.
  • Combine pasta, zucchini, raw corn, 1/2 tsp salt, and fresh herbs.
  • Top with feta and cooked fish. Enjoy!

Recipe Video


  • MFP Entry: Sprinkles and the Smiths Summer Veggie Pasta with Crispy Walleye

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