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Minnesota Made–Walleye Sandwich with Pickled Vegetables and Sriracha Mayo

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  • 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
  • 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

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.

Find it online: https://tonjastable.com/2018/09/minnesota-made-walleye-sandwich-with-pickled-vegetables-and-sriracha-mayo/