Crispy Walleye with Pickled Fennel & Dill Tartar Sauce


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.

Prep Time:
1 hrs 5 mins
Total Time:
1 hrs 5 mins
4 servings


Tartar Sauce

  • ½ cup mayonnaise

  • cup chopped fresh dill

  • 1 tablespoon diced dill pickle

  • 1 small clove garlic, minced

  • 1 teaspoon lemon zest

  • 1 tablespoon lemon juice

  • teaspoon ground pepper

Pickled Fennel

  • 1 cup rice vinegar

  • ½ cup sugar

  • ½ cup chopped fresh dill

  • 1 medium bulb fennel, fronds removed, thinly sliced

  • 1 tablespoon lemon zest

  • cup lemon juice


  • ¼ cup all-purpose flour

  • 1 teaspoon Old Bay seasoning

  • 1 large egg

  • ¼ cup low-fat milk

  • 1 cup panko breadcrumbs, preferably whole-wheat

  • ½ cup crushed plain kettle-style potato chips

  • 1 tablespoon granulated garlic

  • 4 (4-ounce) walleye, catfish or tilapia fillets, patted dry

  • 4 tablespoons canola oil

  • 1 pinch salt

  • Lemon wedges for serving


  1. 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.

  2. 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.

  3. 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.

  4. 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 (per serving)

454 Calories
37g Fat
14g Carbs
17g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 454
% Daily Value *
Total Carbohydrate 14g 5%
Dietary Fiber 1g 4%
Total Sugars 2g
Protein 17g 34%
Total Fat 37g 47%
Saturated Fat 5g 25%
Cholesterol 87mg 29%
Vitamin A 137IU 3%
Folate 14mcg 3%
Sodium 471mg 20%
Calcium 49mg 4%
Iron 0mg 1%
Magnesium 4mg 1%
Potassium 349mg 7%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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