with Dill Wine Sauce
Place flour and Old Bay seasoning in a shallow dish; salt and pepper to taste. Dust walleye in flour mixture. Set aside.
In large skillet over medium heat, add 2 tablespoons butter and oil. When melted and sizzling, add walleye. Sauté until golden brown on both sides and fish flakes easily with a fork (about 10 minutes per inch of thickness). Remove from skillet; keep warm.
Add wine and dill to skillet; bring to a boil, scraping bottom of skillet to remove any bits. Reduce heat and simmer until reduced by half (about 2-3 minutes). Remove from heat and whisk in remaining 2 tablespoons cold butter until melted into sauce. Salt and pepper to taste. Serve sauce over fish.