These Crispy Walleye Sandwiches with Caper Tartar Sauce are classic and delicious! Walleye filets are gently fried and topped with a briny homemade tartar sauce, shredded lettuce, and juicy tomato.
Classic Minnesotan Fare
When one thinks about quintessential dishes from the great state of Minnesota, chances are high that Walleye tops the list. Likely to be found in most diners, grills, and dive bars, walleye is a staple that most Minnesotans (and those visiting!) can’t resist.
Of all the ways to enjoy freshwater fish, one of the best has to be the Walleye Sandwich. Read on to learn more about this Minnesota classic!
Walleye: Minnesota's Fish
Belonging to the Perch family, Walleye is a freshwater fish that populates the deep and cool waters of lakes, rivers, and ponds. It’s common in Canada and the Northern United States, particularly in Minnesota where it’s the state’s fish! It’s no wonder that it’s such a staple on menus statewide, and has become such a beloved dish of Minnesotan cusine.
The Elements Of Walleye Sandwiches
The beauty of the Walleye Sandwich lies in its simplicity. With just a handful of ingredients, the walleye’s flavor shines through as the tartar sauce, shredded lettuce, and tomato offer complimentary flavors and texture.
Though simple, there are a few considerations when selecting your ingredients for a Walleye Sandwich:
- Walleye: Obviously you’re aiming to find the freshest walleye you can get your hands on. Whether that means you’re purchasing it frozen from your grocery store, picking it up from your fishmonger, or catching it yourself, be sure you’re seeking out the best quality you can.
- Tartar Sauce. A must on a Walleye Sandwich, tartar sauce offers a briny bite that’s irreplaceable. My recipe includes both capers and pickles, offering mouthwatering saltiness.
- The roll. You want a roll that isn’t so big that you’re unable to get a good bite, but with enough substance that it keeps the ingredients intact. I like seeking out a soft roll with good texture.
- The fresh stuff. Shredded iceberg is ideal here, offering cool crispiness. Sliced tomato adds juicy acidity that pulls the whole sandwich together.
How To Fry Walleye
Though it shows up regularly on menus, the way the walleye on a Walleye Sandwich is prepared will differ. Some will have a thick layer of coating, clearly having been fried multiple times. Others will feature grilled walleye. My favorite preparation is when the walleye is lightly fried and crunchy. Here’s how I do it!
- Walleye fillets are dredged in flour, which has been seasoned with salt and pepper.
- They’re then dipped into lightly whisked eggs.
- The fillets are then pressed into a plate of seasoned panko breadcrumbs, which will offer an extra crunch.
- The fillets are then pan-fried in olive oil and butter until lightly golden brown.
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Crispy Walleye Sandwiches with Caper Tartar Sauce
Ingredients
For the walleye filets:
- 1 1/2 lbs fresh walleye filets, skin and Y bones removed
- 2 eggs , lightly whisked
- 1/3 cup flour
- 1/2 cup panko breadcrumbs
- Salt and pepper
- 1 Tbsp butter
- 1 Tbsp olive oil
For the Caper Tartar Sauce:
- 1/2 cup mayonnaise
- 2 Tbsp pickles, chopped
- 1 Tbsp capers, chopped
- 1 tsp fresh squeezed lemon juice
- Pinch sea salt
To assemble:
- 4 Artisan rolls
- Shredded iceberg lettuce
- 2 tomatoes, sliced
Instructions
For the walleye filets:
- Add olive oil and butter to a large sauté pan.
- Add flour and panko to two separate plates, seasoning with salt and pepper. Add eggs to a shallow bowl, whisking with salt and pepper.
- Dip the fish in the flour, then the egg, finishing with with panko. Add to the sauté pan, gently frying until golen brown, about 5 minutes. Using a fish spatula, gently flip each filet to brown on the opposite side.
- When fish finishes cooking, remove from the pan and place on a paper towel lined plate.
For the Caper Tartar Sauce:
- Meanwhile, prepare the Cpare Tartar Sauce. Combine all ingredints in a small bowl, stirring to combine.
To assemble:
- Slather tarta sauce on the top of each roll. Place wallet filet on the bottom of the roll, topping with lettuce and tomato.
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