Walleye World on Weck

Ingredients

  • 1/2 cup vegetable oil
  • 6 (4‐ounce) fresh Walleye fillets
  • 1 tablespoon salt, divided
  • 2 1/2 teaspoons white pepper, divided
  • 3/4 cup all‐purpose flour
  • 2 large eggs
  • 6 tbsp. whole milk
  • 1 1/2 cups bread crumbs
  • 1/2 cup olive oil
  • 6 Weck Rolls
  • 2 cups coleslaw
  • Horseradish Tartar Sauce (recipe below)

Directions

  1. Season the fish with salt, and pepper.
  2. Set the flour in a small shallow bowl.
  3. Combine the eggs and milk in another shallow bowl and whisk to combine.
  4. Place the bread crumbs in a third shallow bowl.
  5. Dredge the fish in the flour, shake off the excess and coat with the egg wash.
  6. Dip the egg washed fish in the panko and toss to coat evenly.
  7. Set a 12‐inch sauté pan over medium heat with the vegetable oil.
  8. Fry the fish in batches in the hot oil until golden brown, about 2 1/2 minutes on the first side, turn and cook an additional 1 1/2 minutes.
  9. Set the cooked fish aside on a paper lined plate.
  10. Brush the centers of the Kaiser rolls with olive oil and grill over medium heat to toast.
  11. Spread about 1 tablespoon of the tartar sauce on each of the roll tops.
  12. Place ⅓ cup of the coleslaw on top of the sauce, and place a fish fillet on top of the toasted roll bottom. Place another 1 tablespoon of the tartar sauce on top of the fish and place the tops of the rolls on the sandwich.

Horseradish Tartar Sauce

Ingredients

  • 1 stalk celery, strings removed, finely chopped
  • 2 tablespoons finely chopped cornichons or sour pickles
  • 1 tablespoon prepared horseradish
  • 2 tablespoons coarsely chopped fresh flat‐leaf parsley
  • 1/2 teaspoon dry mustard
  • 6 tablespoons Homemade Mayonnaise, or prepared mayo
  • 1 teaspoon fresh lemon juice
  • Salt and freshly ground black pepper

Directions

In a small bowl, combine celery, cornichons, horseradish, parsley, mustard, mayonnaise, and lemon juice. Season to taste with salt and pepper, and serve.

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