Fried Alaskan Walleye Sandwich Recipe

Prepare fillets

Pat the walleye fillets dry with paper towels and cut into sandwich-sized portions (about 4 pieces from 1 lb). Season both sides with lemon juice, minced garlic, 1 tsp kosher salt and 1/2 tsp black pepper. Let rest in the refrigerator for 10–15 minutes while you prepare the breading and sauce.

Make sauce

In a small bowl combine 1/2 cup mayonnaise, 2 tbsp dill pickle relish, 1 tbsp chopped capers (if using), 1/2 tsp lemon zest, 1 tsp lemon juice, 1 tbsp chopped fresh dill, 1/4 tsp sugar, 1/4 tsp salt and 1/8 tsp black pepper. Stir until smooth, taste and adjust seasoning. Cover and refrigerate until ready to assemble (can be made up to 24 hours ahead).

Set up breading stations

Place the 3 dry stations in order: (1) shallow dish with 3/4 cup all-purpose flour mixed with 1/4 cup cornstarch and 1 tsp Old Bay (reserve a pinch of salt), (2) shallow bowl with 2 large eggs beaten with 1/2 cup buttermilk and 1 tsp hot sauce (optional), (3) shallow dish with 1 cup panko breadcrumbs. This assembly ensures a flour-egg-panko dredging.

Dredge the fish

Working one piece at a time: lightly coat the marinated fillet in the flour mixture, shaking off excess; dip into the egg-buttermilk mixture, letting excess drip; then press firmly into the panko so the crumbs adhere evenly. Place breaded pieces on a wire rack and let rest 5 minutes to set.

Heat oil & fry

Pour about 1 cup (or enough to come 1/3–1/2 inch up the side of a medium skillet) vegetable oil into a heavy skillet over medium-high heat. Heat to 350°F (175°C) — if you don't have a thermometer, heat until a small piece of bread sizzles and browns in about 30–40 seconds. Fry the breaded walleye in batches, 2–3 minutes per side, until golden brown and an instant-read thermometer inserted into the thickest part reads 145°F (63°C), or the flesh flakes easily. Avoid overcrowding. Transfer to a paper towel-lined plate or a wire rack over a baking sheet and season immediately with a light pinch of salt.

Toast buns

Spread softened butter on cut sides of the 4 buns. Toast in a skillet over medium heat until golden and lightly crisp, about 1–2 minutes per side. Keep warm.

Assemble sandwiches

Spread about 1–2 tablespoons of the tartar sauce on the bottom half of each toasted bun. Place 1 leaf of lettuce, a slice of tomato, then a hot fried walleye piece on top. Add 1 sliced dill pickle (or a few slices) and a small extra drizzle of tartar sauce if desired. Cap with the top bun and serve immediately.

Serving suggestions

Serve 4 sandwiches with lemon wedges on the side and optional coleslaw or fries. Leftover tartar sauce keeps refrigerated for up to 3–4 days.