Walleye Filet-o-fish Sandwich Recipe

Prep the fish

Pat walleye filets dry with paper towels. If filets are large, cut into sandwich-sized portions (about 4–5 oz each). Season both sides lightly with 1 tsp kosher salt and 1/2 tsp black pepper (reserve finishing salt/pepper). Let rest while you make the batter.

Make the batter

In a medium bowl whisk together the all-purpose flour, cornstarch, baking powder, garlic powder, paprika and remaining 1/2 tsp kosher salt and 1/2 tsp black pepper. In a separate small bowl lightly beat the egg, then whisk into the dry mix. Gradually pour in cold beer (or sparkling water) while whisking until a smooth, slightly thick batter forms—similar to pancake batter. The batter should coat the back of a spoon; adjust with a tablespoon of flour if too thin or a splash more liquid if too thick.

Heat the oil

Pour vegetable oil into a deep skillet or heavy pot to a depth of about 1 inch. Heat over medium-high until oil reaches 350°F (175°C) or until a small drop of batter sizzles and rises immediately to the surface. Maintain consistent temperature between 330–360°F while frying.

Batter and fry

Set up a wire rack over a sheet pan lined with paper towels. Working one at a time, dredge each filet very lightly in a little flour (help the batter adhere), then dip into the batter to fully coat. Allow excess batter to drip off, then carefully lower into the hot oil. Fry 3–5 minutes per side, turning once with tongs, until batter is deep golden brown and internal fish temperature reaches 145°F (63°C) or the flesh flakes easily. Do not overcrowd the pan — fry in batches if needed. Transfer to the rack to drain and keep warm in a 200°F (95°C) oven while finishing remaining filets.

Finish

Taste one piece and sprinkle the reserved finishing salt and pepper lightly over each fried filet while hot.

In a small bowl combine mayonnaise, dill pickle relish, Dijon mustard, lemon juice, chopped capers (if using), and chopped parsley. Season with 1/4 tsp salt and 1/8 tsp black pepper. Stir thoroughly and taste; adjust acidity with more lemon juice or salt as desired. Chill at least 10 minutes to let flavors meld (can be made several hours ahead).

Toast the buns: Heat a skillet over medium, spread softened butter on cut sides of buns and toast until golden, about 1–2 minutes per side.

Assemble sandwiches: Spread about 1–2 tablespoons of tartar sauce on the bottom half of each toasted bun. Place a handful (about 1/4 cup) of shredded lettuce on top of the sauce, then set a hot walleye filet on the lettuce. Add sliced tomato and pickles if using. Spoon an additional tablespoon of tartar sauce on the top bun (optional) and close the sandwich. Serve immediately with a lemon wedge for squeezing over the fish.