Fishwich Sandwich Recipe
Crispy walleye, dill pesto, carrot salad, Duke's mayo on toasted potato roll. Served with fries. Haus salad or soup substitution available.
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Ingredients
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Fishwich Sandwich
Method
Preparation
- 1
Prepare the Fish
In a shallow dish, mix the flour, cornmeal, salt, and black pepper. In another bowl, whisk the eggs and buttermilk together. Dip each walleye fillet into the egg mixture, then coat with the flour mixture.
- 2
Fry the Fish
In a large skillet, heat the vegetable oil over medium-high heat. Once hot, carefully add the coated walleye fillets. Fry for about 4-5 minutes on each side, or until golden brown and crispy. Remove and drain on paper towels.
- 3
Prepare the Carrot Salad
In a mixing bowl, combine the shredded carrots with a pinch of salt and pepper. Toss well and set aside.
- 4
Assemble the Sandwich
Toast the potato rolls until golden. Spread Duke's mayonnaise on the bottom half of each roll. Place a fried walleye fillet on top, then add a generous amount of dill pesto and the carrot salad. Close the sandwich with the top half of the roll.
- 5
Serve
Serve the Fishwich Sandwich with fries, and offer a Haus salad or soup as a substitution if desired.
