The "wally" Recipe
From the shores of the Great Lakes: Cracker crusted walleye fillet on a grilled hoagie with garlic mayo and bacon-jalapeño slaw.
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Ingredients
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Cracker-Crusted Walleye
Garlic Mayo
Bacon–Jalapeño Slaw
Assembly & Bread
Method
Cracker-Crusted Walleye
Prepare fish
Pat the walleye fillets dry with paper towels. Season both sides with 1 tsp salt, 1/2 tsp black pepper, and the lemon zest. Let sit 5 minutes while you set up the breading stations.
Set up breading stations
Place the flour in a shallow dish. In a second dish, whisk the egg with the milk. In a third shallow dish, combine the crushed cracker crumbs and smoked paprika. Press any large cracker pieces through a sieve or pulse briefly so the crumbs are fine and will adhere evenly.
Bread the fillets
Dredge each fillet first in flour (shake off excess), then dip into the egg mixture to coat completely, and finally press into the cracker crumbs on both sides, ensuring an even crust. Set the breaded fillets on a plate and press crumbs gently to adhere.
Pan-fry the fish
Heat a large nonstick or cast-iron skillet over medium-high heat. Add 3 tablespoons vegetable oil and heat until shimmering but not smoking. Carefully add the fillets (do not overcrowd; cook in batches if needed). Fry 3–4 minutes per side depending on thickness, until the crust is golden-brown and the fish flakes easily with a fork (internal temp about 145°F/63°C). Transfer to a paper towel–lined plate and keep warm.
Garlic Mayo
While the fish cooks, whisk together 1/2 cup mayonnaise, 1 minced garlic clove, 1 tablespoon lemon juice, 1/2 teaspoon Dijon mustard, 1/4 teaspoon salt, and 1/4 teaspoon black pepper in a small bowl. Taste and adjust seasoning. Refrigerate until assembly.
Bacon–Jalapeño Slaw
Make slaw base
In a medium bowl combine 2 cups shredded green cabbage, 1 cup shredded red cabbage, 2 sliced scallions, and the diced jalapeño. Toss to combine.
Dress slaw
In a small bowl whisk 1 tablespoon apple cider vinegar, 1 teaspoon honey, 1 tablespoon olive oil, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Pour the dressing over the shredded cabbage mixture and toss thoroughly so the cabbage is evenly coated.
Add bacon
Stir in the 4 slices cooked crisp and crumbled bacon. Taste and adjust seasoning. If you prefer less heat, add less jalapeño or remove seeds before dicing.
Assembly & Bread
Build the sandwich
Spread about 1 tablespoon of garlic mayo on both cut sides of each toasted roll. Place one cracker-crusted walleye fillet in each roll (if fillets are large, cut to fit). Top the fish with a generous portion (about 3/4 cup) of bacon–jalapeño slaw. Finish with a squeeze of lemon from a wedge.