Lake Superior Walleye* Recipe

Prep fish

Pat walleye fillets dry with paper towels. Season both sides lightly with 1 tsp kosher salt and 1/2 tsp black pepper (reserved from the ingredient totals).

Set up dredging station

In a shallow dish combine the all-purpose flour, cornmeal, remaining 1 tsp kosher salt, 1/2 tsp black pepper, garlic powder and paprika. In a second shallow bowl whisk the eggs with the buttermilk until smooth.

Dredge

Working one fillet at a time, dredge the seasoned fillet in the flour/cornmeal mix, shaking off excess. Dip into the egg-buttermilk mixture, then return to the flour mix for a light double-coat. Transfer to a plate and let rest 5 minutes to adhere.

Pan fry

Heat 1 cup vegetable oil and 2 tbs unsalted butter in a large skillet over medium-high until oil registers 350°F or a drop of batter sizzles vigorously. Add fillets without crowding; cook 3–4 minutes per side, or until golden brown and the fish flakes easily (internal temp ~145°F). Work in batches if necessary and keep finished fillets warm on a sheet pan in a 200°F oven.

Finish

Squeeze a little lemon over each fillet before plating.

Using a mandoline or very sharp knife, thinly slice (shave) the green and red cabbage, carrot, fennel bulb, and the green apple into matchstick/thin ribbons. Place in a large mixing bowl.

In a small bowl whisk together the mayonnaise, apple cider vinegar, Dijon mustard, sugar, 3/4 tsp salt and 1/2 tsp black pepper until smooth.

Pour dressing over the shaved vegetables and apple. Add chopped parsley and toss thoroughly to combine. Taste and adjust seasoning. Chill for at least 15 minutes to meld flavors, then give a final toss before serving.

In a bowl combine the mayonnaise, tomato paste, chopped capers, Dijon mustard, Worcestershire sauce, hot sauce, lemon juice, minced garlic, paprika, 1/4 tsp salt and 1/4 tsp black pepper. Whisk until smooth and homogenous.

Taste and adjust acidity or heat: add up to 1 tsp more lemon juice for brightness or a few drops more hot sauce for spice. Refrigerate until ready to serve. This keeps well for 1–2 days refrigerated.

Place potato wedges in a large pot, cover with cold water and bring to a simmer. Cook until just tender when pierced with a paring knife, about 6–8 minutes. Drain well and let steam-dry in the colander for a few minutes.

If using cornstarch: toss the drained, slightly cooled wedges with 1 tbs cornstarch to help create extra crispness; shake off excess.

Heat 2 cups vegetable oil in a deep skillet or Dutch oven over medium-high heat to 350–365°F (or until a small piece of potato sizzles vigorously). Fry potatoes in batches, without crowding, until golden brown and crisp, about 4–6 minutes per batch. Transfer to a paper towel-lined tray.

While still hot, toss the fried potatoes with 2 tbs malt vinegar, 1 tsp sea salt, 1/2 tsp black pepper and the chopped parsley so the vinegar flavors cling. Taste and add extra malt vinegar to your preference (serve additional vinegar on the side).

On each plate place a generous mound of shaved vegetable coleslaw slightly off-center. Lay a fried walleye fillet partly over the slaw. Spoon 1–2 tbs tomato remoulade alongside or in a small quenelle on the plate.

Arrange a portion of malt vinegar fried potatoes beside the fish. Garnish with microgreens or dill, additional lemon wedge, and an optional light drizzle (or spritz) of extra malt vinegar over the potatoes.

Serve immediately while the fish and potatoes are hot and the slaw and remoulade are chilled.