Walleye Filet Fish Sandwich Recipe
Make Walleye Filet Fish Sandwich Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Battered Walleye
Sandwich Build & Toppings
Tartar Sauce
Method
Tartar Sauce
Make the tartar
In a small bowl combine 1/2 cup mayonnaise, 1 teaspoon Dijon mustard, 1 tablespoon fresh lemon juice, 1 tablespoon chopped capers, 2 tablespoons finely chopped cornichons or dill pickle, and 1 tablespoon chopped fresh parsley. Season with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Stir until smooth, taste and adjust acidity or salt as needed. Cover and refrigerate while you prepare the fish so flavors meld.
Battered Walleye
Prepare fish
Pat the walleye fillets dry with paper towels. Trim into sandwich-size portions if necessary (about 4 pieces from 1 lb). Season both sides lightly with 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper.
Make dry and wet mixes
In a shallow dish combine 1 cup all-purpose flour, 2 tablespoons cornstarch, 1/2 teaspoon garlic powder, 1/2 teaspoon paprika and the remaining 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper. In a separate bowl whisk together 1 cup cold sparkling water or cold beer and 1 large egg (optional). The batter should be slightly thick but still pourable; if too thick add a tablespoon of cold liquid.
Dredge and batter
Lightly dust each seasoned fillet with a bit of the flour mixture (this helps the batter adhere). Dip fillets into the wet batter, letting excess drip off, then place carefully on a tray while you heat the oil.
Heat oil & fry
Pour about 1 cup vegetable oil into a large skillet (or enough to reach ~1/3" depth) and heat over medium-high until oil registers 350°F (175°C) or a small drop of batter sizzles and browns in ~30 seconds. Fry fillets in a single layer (do not crowd) 2–4 minutes per side depending on thickness, until batter is golden brown and fish reaches internal 145°F (63°C) and flakes easily. Use tongs or a slotted spatula to turn gently. Transfer cooked fillets to a wire rack set over a baking sheet or paper towels and keep warm in a 200°F (95°C) oven if needed.
Finish fish
Taste a small piece to check seasoning; sprinkle a light pinch of salt over hot fillets if desired.
Sandwich Build & Toppings
Assemble sandwiches
Spread a generous tablespoon (or to taste) of prepared tartar sauce on the bottom half of each toasted bun. Place a handful (about 1/2 cup) shredded iceberg lettuce on the sauce, then set a hot battered walleye fillet on the lettuce. Top the fillet with 1–2 tomato slices, a few thin rings of red onion, and 2 tablespoons sliced dill pickles. Spread a little more tartar on the top bun (optional) and close the sandwich. Serve immediately.
Serving suggestion
Serve the sandwiches hot with lemon wedges on the side and extra tartar sauce. Great with fries, coleslaw, or a simple green salad.
