One of chef Kippy Kuboy's most popular dishes at the Poplar Haus in Grand Marais, Minnesota, is his walleye po'boy. Here we serve the walleye recipe deconstructed, but go ahead and pile everything on a soft roll if you like. Source: EatingWell Magazine, June 2020

Betsy Andrews
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Ingredients

Tartar Sauce
Pickled Fennel
Fish

Directions

Instructions Checklist
  • To prepare tartar sauce: Combine mayonnaise, 1/3 cup dill, pickle, minced garlic, 1 teaspoon lemon zest, 1 tablespoon lemon juice and pepper in a medium bowl. Set aside.

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  • To prepare pickled fennel: Combine vinegar and sugar in a small saucepan. Heat over medium heat until the sugar dissolves, about 5 minutes. Add dill and remove from heat. Place fennel in a medium bowl and pour the vinegar mixture over it. Stir in lemon zest and lemon juice. Set aside.

  • To prepare fish: Combine flour and Old Bay in a shallow dish. Whisk egg and milk in another shallow dish. Combine panko, potato chips and granulated garlic in a third shallow dish. Dredge fish in the flour, dip in the egg mixture, then coat in the panko mixture.

  • Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat until shimmering. Add the fish and reduce heat to medium. Cook until browned, 2 to 3 minutes. Flip the fish and add the remaining 2 tablespoons oil to the pan. Cook, adjusting heat as necessary, until browned and just cooked through, 2 to 3 minutes more. Sprinkle with salt. Serve the fish with the tartar sauce, pickled fennel and lemon wedges, if desired.

Nutrition Facts

454 calories; 37 g total fat; 5 g saturated fat; 87 mg cholesterol; 471 mg sodium. 349 mg potassium; 14 g carbohydrates; 1 g fiber; 2 g sugar; 17 g protein; 137 IU vitamin a iu; 14 mcg folate; 49 mg calcium; 4 mg magnesium;