Walleye Sandwich Recipe

Prep and spice

Pat the walleye fillets dry with paper towels. Lightly brush both sides of each fillet with 1 tablespoon olive oil. In a small bowl combine paprika, smoked paprika, onion powder, garlic powder, dried oregano, dried thyme, cayenne, kosher salt, and black pepper. Sprinkle the blackening spice evenly over both sides of the fillets, pressing gently so the spice adheres.

Cook

Heat a large nonstick or cast-iron skillet over medium-high heat until hot (about 2–3 minutes). Add 1 tablespoon olive oil and 1 tablespoon butter; swirl to coat. When the butter foams and the pan is hot, add the fillets. Cook undisturbed 2–3 minutes per side depending on thickness (4–6 oz fillets should take about 3 minutes per side). The exterior should develop a dark, spiced crust and the fish should flake easily with a fork and reach an internal temperature of 145°F (63°C). Remove fillets to a plate and tent loosely with foil to rest for 2–3 minutes.

In a small bowl, combine mayonnaise, minced tarragon, lemon juice, Dijon mustard, grated garlic, lemon zest, salt and black pepper. Whisk until smooth. Taste and adjust seasoning—add the optional 1 teaspoon olive oil if you prefer a looser, silkier texture. Refrigerate until assembly (can be made up to 24 hours ahead).

Toast buns

Split the buns and lightly butter cut sides with the softened butter. Toast in a skillet over medium heat or under a broiler until golden and crisp, about 1–2 minutes. Watch carefully to avoid burning.

Prepare produce

Season the tomato slices lightly with salt and pepper. Arrange lettuce leaves, tomato slices, red onion, and pickle chips so they are ready for building the sandwiches.

Build sandwiches

Spread about 1–2 tablespoons of tarragon aioli on the bottom half of each toasted bun. Place a lettuce leaf, then a warm blackened walleye fillet on top. Add 4 pickle chips per sandwich, a couple of tomato slices, and a few rings of red onion. Spread another teaspoon of aioli on the top bun and close the sandwich. If desired, secure with a toothpick and serve immediately.

Serve

Serve the walleye sandwiches hot with fries, chips, or a simple salad. Leftover aioli keeps refrigerated up to 3 days.