Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Minnesota Made–Walleye Sandwich with Pickled Vegetables and Sriracha Mayo

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Tonja Engen

Ingredients

Scale
  • 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
  • 12 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

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.