This recipe was originally published in the book, Lake Fish: Modern Cooking with Midwestern Fish, written by Coastal Employee and local Twin Cities food writer, Keane Amdahl.
One of my favorite things of all time in this world is a big, fat, walleye sandwich. Here in Minnesota, it’s basically a staple and can be found in restaurants all across the state, but it’s even better when you can make it for yourself fresh at home.
The sandwich itself is just simply fried fish, some fresh, crisp lettuce, ripe tomatoes, and a tangy tartar sauce all on a fresh bun. Feel free to use your favorite tartar sauce for this, but I’ve also included a recipe for a quick one that I like to whip together just for this sandwich.
4 4-6oz walleye fillets; skin off
1 ½ cups of flour; divided in half
1 large egg; beaten
¼ cup mayo
¼ cup spicy bread and butter pickles; finely minced
1 tablespoon of pickle juice
4 soft hoagie buns
In a small mixing bowl, add the mayo, pickles, and pickle juice and stir to combine. Add additional salt if needed.
Start with three large plates. Divide the flour between two of them and add the egg to the third. Dredge the fish fillets the flour, egg, and then the second plate of flour making sure that they’re completely coated. Set aside until needed.
Place a medium to large skillet over medium-high heat and add about 1-2 cups of oil. There should be enough oil to come at least halfway up the fish fillets, but do not fill the skillet over halfway. Once the oil reaches 350 degrees, place in two fillets at a time and fry until the bottom side is completely golden brown and crisp; about 2-3 minutes. Then flip and finish cooking the other side; about another 2-3 minutes. Repeat with the other fillets and set on a plate with a paper towel to drain away excess oil. Season with salt as soon as the fish comes out of the fryer.
Place the fish on the slip hoagie bun and garnish with tartar sauce, lettuce, and tomato and dive in!