hearty walleye sandwiches
Pan-seared walleye fillets with bacon and garlic aioli on sub rolls
Ingredients
walleye fillet (about 12 ounces, cut in half)
1
lemon juice
1 tablespoon
salt
1⁄4 teaspoon
pepper
1⁄8 to 1⁄4 teaspoon
cornmeal
1⁄4 cup
bacon strips
4
butter (softened)
1 tablespoon
submarine buns (split)
2
mayonnaise
1⁄4 cup
garlic clove (minced)
1
Lettuce leaves
Tomato slices
Instructions
1
Prepare the Fish and Bacon
Sprinkle the fish fillets with lemon juice, salt, and pepper. Coat with cornmeal and set aside. In a skillet, cook the bacon over medium heat until crispy. Remove to paper towels; drain, reserving 2 tablespoons of drippings.
2
Cook the Fish and Toast the Buns
In the same skillet, cook the fish fillets in the reserved drippings for about 4 minutes per side, until the fish flakes easily with a fork. Meanwhile, butter the cut sides of the submarine buns. Place buttered-side up on a baking sheet. Broil for about 1 minute, until golden brown.
3
Assemble the Sandwiches
In a small bowl, mix together the mayonnaise and garlic; spread on the buns. Top with lettuce, tomato slices, and the fish fillets.
