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Herb Crusted Walleye Sandwich with Honey




Source of Recipe


KARE 11


Recipe Introduction


Served on Artichoke Focaccia.


List of Ingredients




Herb Crusted Walleye Sandwich with Honey/Balsamic Tartar Sauce

6 5 oz. Walleye fillets
3 whole eggs
2 Cups buttermilk
3 oz. Olive oil

Tartar Sauce:
2 Cups mayonnaise
1/2 Cup sour cream
1/2 Cup chopped pickles
2 Tbsp. dry mustard
1 Tbsp. Old Bay seasoning
3 Tbsp. aged Balsamic vinegar
4 Tbsp. clover honey
Juice fo 2 lemons
Salt and white pepper to taste

Breading:
2 Cups fresh breadcrumbs
1/2 Cup each fresh chopped Sage, thyme, parsley
2 Tbsp. lemon pepper
1 Tbsp. Old Bay seasoning
1/2 Cup fine grated Romano cheese
Salt and white pepper to taste

In a large bowl, mix all the ingredients for the breading together and set aside. In a separate bowl, whisk together the eggs and buttermilk. In a third bowl, mix together all ingredients for the tartar sauce and refrigerate until ready to use. Dip one side of each walleye fillet first in the buttermilk mixture and then press into the Breading. Repeat for each fillet. Place a non-stick pan over high heat and add the olive oil. Once you see small wisps of smoke coming from the pan you will be ready to cook. Next, breading side down, carefully add 2 of the walleye fillets. Once the breading is golden brown, turn the fillets and continue to cook for an additional 3-4 minutes over medium heat. Cut each fillet in half and serve on the warmed Artichoke focaccia. Top with the balsamic/honey tartar sauce and garnish with a sprig of dill. Enjoy!



Recipe