I’m a walleye sandwich person. Of my three favorite restaurants in town, I often order the walleye sandwich when we have supper out. My theory on restaurant ordering is simple: order something you wouldn’t make at home. I would definitely not have fried walleye to make sandwiches at home until a few months ago. Until I learned how to fry walleye easily.
I found a simple and fast recipe to fry walleye in a crispy, Parmesan crusted way. It was so excellent it was a natural that I’d think to use the crispy fish in a sandwich. This isn’t a new recipe post, it’s more of a new way to use a previous post. I asked my P.S. (Personal Shopper/hubby) to bring home sub buns and dinner would be walleye now in sandwiches.
We seal my P.S.’s walleye and northern catches using a vacuum sealer. They’re in perfect portion sizes, last longer, and thaw quickly when immersed in cold water for an hour or so. I thawed the filets in cold water until I was ready to prepare the sandwiches.
I have used the Parmesan crusted walleye recipe so many times I no longer have to look up the recipe. I prepared the 3 bowls of ingredients for dipping: lightly salt and peppered flour; beaten eggs; panko crumbs mixed with a little garlic powder and a good portion of shredded Parmesan. Grated Parmesan adheres to the fish easier but I was out again. Later I decided I liked the shredded Parmesan better, it gave the fish even more texture.
I heated my large nonstick skillet on medium high heat with about ¼ cup of canola oil. When the skillet was hot I dipped the fish filets in flour, egg and crumbs. I dip them all and place them on a plate so that when I fry them they are all done at pretty much the same time. Dipping one at a time and adding it to the pan is just way too much work!
Once the walleye filets were browned on the first side, I gently flipped them and browned the second side. They only take about 2 minutes per side if your skillet and oil is properly heated. The fish will be flaky and pressing on the center will show the flakes easily separating. I’m always super cautious not to fry it to rubber. That’s a bad way to treat such beautiful fish!
Instead of making a tartar sauce (I’d used the last of the mayo on the pasta salad), I spread Caesar dressing on the sub buns. I was also out of lettuce but had some fresh spinach for that healthy bite. We had nicely ripe avocados and I sliced them up and added them to the sandwich. I laid the fish filets on the avocado and we were ready to eat.
Earlier I’d made a quick pasta salad and it was chilling in the fridge to accompany our subs. I had some fresh asparagus and blanched it to seal in the color but leave a little crunch to it.
With blanched fresh asparagus I added some funky “flower” shaped pasta I’d boiled to al dente and rinsed with cold water to stop the cooking.
I halved a handful of some grape tomatoes and added a quick dressing using a cup of mayo, a cup of sour cream, salt, pepper and a little garlic powder.
I stirred the salad to evenly distribute the ingredients and refrigerated it for several hours until dinner. Ideally I prefer to prepare it at least a day in advance.
Our walleye subs and salad were delicious for dinner. I really should have made just 2 filets but as I’d take out a package of 4 I fried them all up.
Leftover filets are eaten by my P.S. for breakfast. He often eats his little cans of kippers or sardines for breakfast so leftover walleye is a real treat for him. He heats them in the microwave before eating.
Parmesan Walleye Crusted Subs
2-4 walleye filets (bones removed when fileting) see recipe below
Mayo, tartar sauce or Caesar salad dressing
Leaf lettuce or fresh spinach
Avocado slices (optional)
Prepare the sub before frying the filets. Cut open, spread with spread of choice (Caesar dressing was a spectacular idea since we were out of mayo!). Layer avocado slices if desired, layer filet on top of slices and top with spinach leaves. Eat!
Parmesan Crusted Walleye Filets
4 walleye filets
Canola oil for frying
½ cup flour
1 teaspoon salt
½ teaspoon black pepper
2 eggs; beaten with a fork
¾ cup Panko crumbs (mine were Italian seasoned, if using plain, add some Italian seasonings)
½ cup grated or shredded Parmesan
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon oregano
Large pinch cayenne
Heat ½” oil in a large nonstick skillet until shimmering.
Dip each filet in flour, eggs then crumb mixture. Set on a plate until all are coated.
Set each filet in the heated oil and fry until golden brown, about 2-3 minutes. Turn and fry another 2 or 3 minutes until flaky and cooked through. Press gently on center and if it has give, it is done. Or use a fork to test the flakiness in the center.