BRIAN IN THE KITCHEN  brought to you by Stittsworth Meats

May 7 2013

Fried Walleye Sandwich

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4 slices thick-sliced bacon
4 5 oz. walleye pike fillets
1/2 fresh lemon
salt and pepper -- to taste
1 cup yellow cornmeal
1/3 cup peanut oil

4 whole wheat buns
butter, at room temperature
lemon pepper
garlic mayonnaise
lettuce leaves
8 slices ripe tomato

In a large, heavy cast iron skillet, fry the bacon over medium high heat until crisp, about 7 minutes per side. Remove from pan, drain on paper towel and set aside. Reserve bacon drippings in pan.

Rinse walleye fillets and pat fry. Squeeze juice from 1/2 lemon over all fillets and season with salt and pepper. Dredge in cornmeal, pressing
firmly so cornmeal adheres to fillets. Add peanut oil to bacon drippings and heat until it just begins to smoke. Add fillets and fry until crisp, about 5 minutes per side. Remove fillets from pan and drain on paper towel. Preheat the broiler.

Split buns lengthwise, being careful not to cut all the way through. Butter each side of the bun then sprinkle with lemon pepper. Place on a pan and broil until brown, about 3 minutes. Spread garlic mayonnaise on the buns, then lettuce and tomato. Add fried walleye and a piece of bacon.