Walleye Sandwich Recipe

Make sauce

In a small bowl whisk together mayonnaise, finely diced dill pickle, chopped capers, lemon juice, Dijon mustard, and chopped dill or parsley. Season with 1/4 tsp salt and 1/4 tsp black pepper. Taste and adjust acidity or salt. Cover and refrigerate while preparing the fish so flavors meld (at least 15 minutes).

Prep breading

Crack the egg into a shallow bowl, whisk with the buttermilk until combined. In a second shallow bowl mix panko breadcrumbs and grated Parmesan. Label bowls 'egg wash' and 'panko'. Set up a third shallow plate with the flour/cornstarch seasoning mix (prepared in the next section) for a three-step breading station.

Season and flour

Pat walleye fillets dry with paper towel. In a bowl combine 3 tablespoons flour, 1 tablespoon cornstarch, 1 tsp salt, 1 tsp black pepper, 1 tsp paprika and 1/2 tsp garlic powder. Dredge each fillet in the seasoned flour mixture, shaking off excess.

Breading the fillets

Dip the floured fillets into the egg-buttermilk wash, letting excess drip off, then press into the panko-Parmesan mixture to coat evenly on all sides. Set coated fillets on a plate and let rest 5 minutes so coating adheres.

Cook the fish

Heat a large nonstick or cast-iron skillet over medium-high heat. Add 1/4 cup vegetable oil and 1 tablespoon unsalted butter. When the fat is hot and shimmering (about 350°F if using a thermometer), add the fillets in a single layer without overcrowding. Fry 3–4 minutes per side, depending on thickness, until golden brown and internal temperature reaches 145°F or flesh flakes easily. If needed, add the remaining 1/4 cup oil and 1 tablespoon butter for the second batch. Transfer cooked fillets to a wire rack set over a baking sheet or paper towel-lined plate and keep warm in a 200°F oven while finishing remaining fillets.

Toast buns

Split the hoagie buns and lightly brush cut sides with the remaining 1 tablespoon unsalted butter (if reserved) or a little oil. Toast cut sides in a skillet or under broiler until golden, about 1–2 minutes.

Assemble sandwiches

Spread a generous tablespoon (or to taste) of the tartar sauce on the bottom half of each toasted bun. Add a layer of shredded lettuce (about 1 cup per sandwich). Place a hot breaded walleye fillet on top of the lettuce. Spoon an additional tablespoon of tartar sauce on the fish if desired, close the sandwich with the top bun. Serve immediately with lemon wedges on the side for squeezing.