Pan Fried Walleye Sandwich

5 from 1 vote

This healthy Pan Fried Walleye Sandwich recipe is easy to make. The fish is lightly fried on the stove top and served with homemade sauce!

Prep Time10

Cook Time20

Total Time30

Course: Sandwich

Cuisine: American

Diet: Gluten Free

Keyword: pan fried walleye, walleye sandwiches, walleye recipes, gluten free walleye

Servings:

Calories: 724kcal

Author: Christine Rooney

Ingredients

For The Walleye Sandwich:

1 - 1 ½ lbs. walleye can sub any white fish such as cod, haddock, or halibut
4 Tbsp. high heat cooking oil such as safflower, avocado, canola, or peanut
¾ cup gluten free flour blend can use AP flour if not gluten free
2 tsp. garlic powder
2 tsp. onion powder
2 tsp. paprika
1 tsp. kosher salt split
1 tsp. pepper split
2 tomatoes
lettuce, spinach, or greens of choice
1 lemon
1 package gluten free buns or any buns if not gluten free

For The Tartar Sauce:

½ cup mayo
4-5 kosher dill pickles can use kosher dill relish
3 Tbsp. lemon juice
2 tsp. pickle juice
¼ tsp. garlic powder
½ tsp. sugar
2 Tbsp. fresh dill
pinch salt and pepper

US Customary - Metric

Instructions

To Make The Walleye Sandwich:

Thoroughly thaw the fish if frozen. Once thawed, pat the fish dry with paper towels. (It's important that the fish is not too soggy or it will steam in the pan and become mushy).
Cut the walleye filets into slices (they should be 3-4 inches long or roughly the size of a sandwich bun). Sprinkle the fish filets with ¼ tsp. each of kosher salt and pepper.
To make the coating combine ¾ cup gluten free flour (or AP flour), 2 tsp. garlic powder, 2 tsp. onion powder, 2 tsp. paprika, and ½ tsp. each of kosher salt and pepper. Stir together until completely combined.
Toss the walleye filets into the spiced flour mixture and turn them over a few times until completely coated.
Heat a skillet to medium-high on the stove top. Add 2 Tbsp. cooking oil and allow the oil to heat through before adding the fish (the fish should sizzle as it hits the pan).
Fry the fish for 3-4 minutes on the first side. Do not move the fish around much or the coating will not stick. Once the first side has developed a golden brown coating flip it over and cook for another 3-4 minutes on the other side.
Once each side has developed a golden brown coating remove the fish from the skillet and place it on a plate or paper towel. Sprinkle the fish with salt and pepper if needed.
Repeat with the second batch of fish, adding more oil to the pan so that it doesn't stick to the bottom. Repeat the process until all of the fish is cooked.

To Make The Tartar Sauce:

Finely chop 4-5 baby kosher dill pickles (this should yield ½-¾ cup chopped pickles).
In a small mixing bowl combine a heaping ½ cup of mayonnaise, 3 Tbsp. fresh lemon juice, 2 tsp. of the pickle juice, ¼ tsp. garlic powder, ½ tsp. sugar, and a generous pinch of salt and pepper. Stir all of these ingredients with a small whisk or fork.
To the dressing add all of the chopped pickles.
Mince 2 Tbsp. or so of fresh dill and add it to the bowl as well. Fold the pickles and the dill into the rest of the ingredients.
To Serve: Toast the buns and add a few slices of lettuce or greens of choice, sliced tomatoes, 1-2 filets of fish, a squeeze of lemon juice, and a generous spoonful of tartar sauce.

Notes

Cooking times may vary depending on the thickness of your fish filets. The walleye I used was relatively thin and only took 3 minutes per side. Thicker fish filets may take longer to cook.

It's important not to overcook fish or it will become rubbery so watch it closely.

It's equally important not to undercook fish as it can be dangerous to consume undercooked fish and seafood. The safe internal temperature for fish is 145 degrees Fahrenheit (this can be checked using a food thermometer).

Some of the breading may come off the fish or stick to the pan a bit and this is normal.

Any whitefish or delicate variety of fish such as cod, haddock, Mahi Mahi, or halibut may be substituted for walleye.

Nutrition