Minnesota Made–Walleye Sandwich with Pickled Vegetables and Sriracha Mayo

There is nothing better than fresh Minnesota walleye.  I made the most of ours with a shore lunch batter and then added these super easy pickled vegetables and some Sriracha mayo. A toasted brioche bun adds a final layer to this amazing sandwich.  I can’t say enough about the pickled carrots, radishes, and cucumber.  I want to put these on everything.  Such an easy way to up your sandwich game.  

Minnesota Made–Walleye Sandwich with Pickled Vegetables and Sriracha Mayo

• Author: Tonja Engen

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Ingredients

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• 1 carrot peeled into ribbons
• 1/2 cucumber, thinly sliced
• 4 radishes, thinly sliced
• 1/4 cup unseasoned rice-wine vinegar
• 2 tsp. sugar
• 1/2 tsp. salt
• 1/3 cup mayonnaise
• 1–2 tsp. Sriracha, or desired amount
• 4 walleye fillets
• 1 box shore lunch (follow directions for batter on the box)
• Canola oil
• 4 Brioche buns, halved
• 3 Tbls. cilantro, chopped

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Instructions

1. Toss carrots, cucumber, radishes, vinegar, sugar, and 1/2 teaspoon salt in a bowl.
2. Mix mayonnaise and Sriracha in another bowl.
3. Pour 2 inches of canola oil in a dutch oven and heat to between 350-375 degrees.
4. Mix Shore Lunch according to directions and dredge fish filets in batter.
5. Fry fish 2-3 minutes per side working in batches if necessary.
6. While fish is frying, toast Brioche rolls in another skillet.
7. Remove fish to a baking sheet.
8. Spread mayonnaise mixture on all roll halves. Layer fish followed by pickled vegetables on bottom halves.
9. Serve immediately.

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