Walleye Sandwich Recipe

Prep fish

Pat walleye fillets dry with paper towels. If fillets are thick, slice horizontally to make even sandwich-sized portions (about 4 pieces total). Season both sides lightly with 1/2 tsp kosher salt and 1/4 tsp black pepper.

Set up dredging station

Place flour in a shallow dish. In a second shallow bowl, whisk eggs and milk until combined. In a third shallow bowl, combine crushed Ritz crackers, grated Parmesan (if using), remaining 1/2 tsp salt, 1/4 tsp black pepper and 1/2 tsp paprika; mix well.

Coat fish

Working one piece at a time, dredge each fillet in flour, shaking off excess; dip into the egg wash ensuring full coverage; press firmly into the Ritz cracker mixture to coat evenly. Set coated fillets on a wire rack and let rest 5 minutes to help coating adhere.

Pan-fry walleye

In a large skillet, heat 1/2 cup vegetable oil over medium-high until shimmering and a breadcrumb test piece sizzles (about 350°F equivalent). Add fillets (do not overcrowd; fry in batches if needed). Fry 3–4 minutes per side until golden brown and cooked through (internal temp ~145°F) and crust is crisp. Transfer to a paper towel-lined plate and season lightly with a pinch of salt. Keep warm in a low oven (200°F) while finishing remaining fillets.

If using jarred roasted peppers, drain and pat dry. In a blender or food processor, combine roasted red pepper, mayonnaise, lemon juice, minced garlic, smoked paprika, 1/4 tsp salt and 1/8 tsp black pepper. Purée until smooth. Taste and adjust seasoning or lemon for brightness. Transfer to a small bowl and refrigerate until ready to assemble. Makes enough to spread on 4 sandwiches.

Spoon prepared tartar sauce into a small bowl and stir in chopped dill or parsley if using. Keep chilled until serving. Cut lemon into wedges to serve alongside sandwiches.

Prepare rolls

Heat a clean skillet or griddle over medium. Spread softened butter on cut sides of the rolls. Grill buttered sides down until golden and slightly crisp, about 1–2 minutes. Remove from heat.

Assemble sandwiches

Spread about 1–2 tablespoons of red bell pepper aioli on the bottom half of each roll. Place a lettuce leaf or a small handful of shredded iceberg on the aioli (this creates a barrier to keep the roll from getting soggy). Place a hot breaded walleye fillet on top of the lettuce. Add a slice of tomato if using. Dollop about 1 tablespoon of tartar sauce on the top bun or serve tartar on the side. Finish with a squeeze of lemon over the fish if desired, close the sandwich and serve immediately.

Serve each walleye sandwich hot with extra lemon wedges and remaining aioli or tartar sauce on the side. Enjoy.