Wild Recipes

Fried Walleye with Dandelion Greens and Chickpeas

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4.0 from 1 vote

Dandelion greens are something I look forward to harvesting every spring. I harvest the whole crown, cutting it off at the root, then trimming it down. Only harvest the crowns in the spring or fall before the flowers bloom or they’ll be quite bitter. Feel free to use kale or Swiss chard instead of the dandelions if they’re out of season or unavailable.

You can also use any fresh white fish, wild or store bought, for this dish, though walleye works particularly well!

Serves: 4

Time to Make: 40 minutes

Also Works With: Any White Fish

Looking for a walleye recipe that’s not fried? Why not try this Broiled Walleye with a Pineapple Mustard Rub recipe?

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Fried Walleye with Dandelions and Chickpeas

Recipe by Adam Berkelmans
4.0 from 1 vote
Course: MainCuisine: American


Prep time


Cooking time


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  • 24 oz pickerel fillets

  • 16 dandelion clusters, roots cut off and cleaned very well (or use 1 bunch of kale or Swiss chard)

  • 1 tbsp lard or butter

  • 1 can 19oz liquid chickpeas, drained

  • Oil or lard to fry fish shallowly

  • 1 cup flour

  • 1 tsp garlic powder

  • 1 tsp smoked paprika

  • 1/2 tsp kosher salt

  • 1/2 tsp pepper

  • 1/2 cup feta cheese, crumbled

  • 1 pinch chili flakes

  • 1/2 cup microgreens


  • Pat fish fillets dry.
  • Bring a pot of water to the boil. Add a big pinch of salt. Add the dandelion greens and blanch for 2 minutes. Drain through a sieve.
  • Heat up the tbsp of lard in a skillet and add the drained chickpeas over medium heat.
  • In another skillet, add enough fat or oil to cover the bottom of the pan by a 1/2″. Bring to 350°F over medium high heat.

    Mix the flour with the garlic powder, paprika, salt, and pepper on a plate, then dip the fish fillets in the flour on both sides and add them to the oil.
  • Fry for 2 minutes per side or until crispy, then drain on a rack over paper towels.
  • Add the drained dandelion greens to the chickpeas and season with salt and pepper. Sauté for 6-8 minutes. Top with a pinch of Aleppo pepper. Add feta cheese and chili flakes for the last 30 seconds.
  • Transfer chickpea mixture to plates. Top with fish fillets, then top those with micro greens. Serve immediately. Enjoy!

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Adam Berkelmans

Adam Berkelmans, also known as The Intrepid Eater, is a passionate ambassador for real food and a proponent of nose to tail eating. He spends his time between Ottawa and a cozy lake house north of Kingston, Ontario. When not cooking, he can be found hunting, fishing, foraging, gardening, reading, traveling, and discovering new ways to find and eat food.

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