Entree: United States – Upper Midwest (Minnesota) – Walleye Sandwich

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 15 min

Additional 10 min

Total 35 min

Ingredients

- 1.5 lb (680 g) walleye fillets, portioned into 4 fillets, approx. 6 oz (170 g) each
- 4 brioche or hamburger buns
- 4 large lettuce leaves (iceberg or romaine)
- 1 medium tomato, sliced
- 1 lemon, cut into 4 wedges
- Salt and black pepper

For the pan-fry dredge (classic):
- 3/4 cup (95 g) all-purpose flour
- 3/4 cup (120 g) yellow cornmeal
- 1 1/2 tsp (6 g) kosher salt
- 1 tsp (2 g) smoked paprika or sweet paprika
- 1/2 tsp (1.5 g) garlic powder
- 1/4 tsp (0.5 g) cayenne pepper (optional)
- 1/2 cup (120 ml) vegetable oil or canola oil, for shallow frying (more as needed)

For the grilled option (alternate):
- 2 tbsp (30 ml) olive oil
- 1 tbsp (15 ml) lemon juice
- 1 tsp (2 g) Dijon mustard
- 1/2 tsp (1 g) dried dill or 1 tbsp (3 g) chopped fresh dill
- 1/4 tsp (1 g) black pepper
- 1/2 tsp (3 g) kosher salt

Tartar sauce:
- 1/2 cup (120 ml) mayonnaise
- 2 tbsp (30 ml) dill pickle relish
- 1 tbsp (15 ml) lemon juice
- 1 tsp (5 g) Dijon mustard
- 1 tbsp (3 g) chopped fresh parsley or dill (optional)
- Salt and black pepper to taste

Oven-baked potato wedges (side):
- 1.5 lb (680 g) russet potatoes, scrubbed and cut into wedges
- 2 tbsp (30 ml) olive oil
- 1 tsp (5 g) kosher salt
- 1/2 tsp (1 g) black pepper
- 1/2 tsp (1.5 g) smoked paprika

Instructions

Short Description:
Crisp pan-fried or grilled walleye fillets served on toasted buns with lettuce, tomato, and a tangy homemade tartar sauce, accompanied by oven-baked potato wedges for a complete Upper Midwest meal.

Regional Notes:
This Minnesota/Upper Midwest version highlights local freshwater walleye—light, flaky, and mild—typically simply crusted and pan-fried or grilled and finished with lemon and tartar sauce. Unlike coastal preparations, it uses freshwater fillets and a straightforward cornmeal/seasoned-flour dredge or a lemon-herb grill treatment, served on a soft bun with classic sides like potato wedges.

1. Preheat oven to 425°F (220°C). Line a baking sheet with foil and set a wire rack on top if available.
2. Make tartar sauce: in a small bowl combine mayonnaise, dill pickle relish, lemon juice, Dijon mustard, and chopped parsley or dill. Season with salt and pepper, taste, and refrigerate until ready.
3. Prepare potato wedges: toss potato wedges with olive oil, salt, pepper, and smoked paprika. Spread in a single layer on the prepared baking sheet and bake 25–30 minutes, turning once, until golden and crisp. Keep warm.
4. Choose cooking method for the walleye:
   - Pan-fry (classic Upper Midwest): In a shallow dish whisk together flour, cornmeal, salt, paprika, garlic powder, and cayenne. Pat fillets dry and season lightly with salt and pepper. Dredge each fillet in the flour-cornmeal mixture, pressing to adhere. Heat vegetable oil in a large skillet over medium-high heat until shimmering (about 350°F / 175°C in a thermometer or test with a pinch of dredge — it should sizzle). Cook fillets 3–4 minutes per side, depending on thickness, until golden brown and fish flakes easily (internal temp ~145°F / 63°C). Transfer to a paper-towel-lined plate briefly to drain.
   - Grill (lighter option): Whisk olive oil, lemon juice, Dijon, dill, salt, and pepper. Brush fillets with the marinade and oil a clean grill grates. Preheat grill to medium-high. Grill fillets 3–4 minutes per side, flipping once, until grill marks form and fish flakes easily.
5. Toast buns: split and lightly toast buns on grill or in a skillet until golden (about 1–2 minutes).
6. Assemble sandwiches: spread 1–2 tbsp (15–30 ml) tartar sauce on bottom bun, add lettuce leaf, tomato slice, place a walleye fillet on top, add another small spoonful of tartar sauce if desired, then top bun. Serve with oven-baked potato wedges and lemon wedge alongside.
7. Serve immediately: offer extra tartar sauce and lemon wedges. Leftover tartar keeps refrigerated for up to 3 days; cooked fillets are best eaten same day.