Yesterday was the official start to Baking Sunday. I do tend to bake year round on Sundays but since football season started yesterday my true Baking Sunday began as well. I don’t just bake on these “Baking Sundays.” I use them for various activities. I try to blog, make new recipes in general, meal plan, do canning, etc.
I did actually bake something yesterday. I made an apple quick bread. I was going to make pepper jelly as well but didn’t get around to it. I also made lunch for my guy who happened to have the day off which was a nice surprise.
He rarely has weekend days off as he is a fishing guide. Sounds awesome in theory but as a consequence we don’t get many weekends together in the summer. We do get to eat walleye on a fairly regular basis though. Normally I make cajun walleye which is baked in the oven so it’s very light. He eats a lot of fried fish while working so we tend to stay away from beer battered walleye as delicious as it is.
I decided to make a crispy walleye sandwich. I thought it would be the perfect Football Sunday lunch. I have to say I was very pleased with how it turned out. The walleye was perfectly crispy & the garden fresh lettuce & tomatoes gave it just the right touch. Of course the tartar sauce is absolutely necessary as well. I make mine to be a smidge spicy but of course the sweetness of the relish shines through and pairs amazingly well with the pan fried fish.
Crispy Walleye Sandwich (serves 2)
- 2 walleye fillets
- Blackened Seasoning
- all-purpose flour
- 1 egg, beaten
- panko breadcrumbs
- vegetable oil (for frying)
- brat buns (or hoagie buns)
- lettuce & tomato
- tartar sauce
- You can use store bought but homemade is so much better. Mix 2 tbsp mayo, a few splashes lemon juice, 1 tbsp relish, onion powder, garlic powder & dill to taste, 1/2 tsp hot sauce (I used asian chili sauce). Adjust seasonings as needed.
Season the fillets liberally with blackened seasoning (if using salt free seasoning add salt as well). Dredge the fillets in flour, followed by the egg, and finally the panko breadcrumbs.
Place enough oil in a large frypan to be about 1/2 inch deep. Heat oil over medium heat. Place fillets in hot oil and cook over medium heat for 1-2 minutes. Turn heat down to medium-low & cook for an additional 3 minutes. Flip fillets over and cook for about 5 minutes (you may need to turn the heat back up for a minute or so to get a nice crisp & golden color).
Bake or broil buns until warmed through & slightly crispy. Slather with tartar sauce. Top with lettuce, tomato & crispy walleye.
