History of Walleye Sandwich
They call it a fever and it strikes the
strongest of fishermen every spring from April through July during spawning
season in the Great Lakes region. The cure is simple - go walleye fishing!
When the walleye spawning ritual is
complete, these battered and exhausted fish move to the deepest part of the
lake to rest for four to 10 days. After the rest period, the walleyes are
extremely hungry, and that's when they move back to their spawning areas and
the early spring action is at its best. As the water temperature rises and
the spawn ends, in mid-July and August, the fish start moving into deeper
and colder waters.
Walleye's delicate meat is white and
flaky and no matter how it is prepared, it is delicious. One of the locals'
favorite ways to eat walleye is in a sandwich. A day of fishing would not be
complete without a traditional shore lunch featuring freshly caught walleye
from the icy waters. Thin fillets are breaded and either deep-fried,
grilled, or pan-fried, and served in a fresh French loaf or on a hamburger
bun with lettuce, tomato, and tartar sauce. The walleye sandwich is also a
favorite at the many fishing lodges, pubs, and restaurants in the Great
The walleye, a member of the perch
family, is the most sought-after eating fish in Minnesota, Wisconsin, and
Michigan. The walleye takes its name from its unusual marble-like eye, which
appears transparent in certain light. Because of the eye structure, walleyes
are extremely light sensitive. Their large eyes help them easily find their prey.
Anglers enjoy walleye year-round. During
the day, these fish often rest on the bottom of the lake or hover in the
shade of submerged objects or in the shadows of deep water. They emerge at
dusk to feed over shallow weed beds or rocky shoals. In mid-summer, they
often remain near the bottom, even at night. The best fishing times are
early evening, early morning, and just after midnight.
Walleye Sandwich Recipe - How To Make A Walleye Sandwich
Yields: 4 sandwiches
Prep time: 20 min
Cook time: 15 min
4 (4- to 6-ounce) skinless, boneless Walleye filets
1/4 cup liquid (water, milk, cream, white wine, or beer) of your choice
1/2 cup all-purpose flour
14 cup saltine cracker crumbs or dry bread crumbs
1 1/2 teaspoons baking powder
1 teaspoon salt
1 teaspoon freshly-ground black pepper
2 teaspoons ground paprika
4 hamburger buns
Rinse filets and pat dry with paper towels; cut into sizes appropriate for sandwiches.
In a flat dish, beat the liquid of your
choice and egg until well blended. In another flat dish, combine flour,
cracker or bread crumbs, baking powder, salt, pepper, and paprika until smooth.
Dip filets into the egg mixture, then into
the breading mixture (pat breading onto the filets with your fingers),
shaking off excess. Place the breaded filets in a single layer on a
platter or pan; refrigerate for 30 minutes (this will allow the breading to set).
Preheat oven to 150 degrees F. In a large
frying pan, heat 1/2-inch of vegetable oil to 365 degrees F. Add the
breaded filets and fry 3 to 5 minutes on each side, turning once, or
until fish flakes easily with a fork and is golden brown. Remove from
hot oil and drain on paper towels. Keep war, uncovered in the oven.
Serve on hamburger buns with lettuce
leaves, sliced tomatoes, and tartar sauce.
Makes 4 sandwiches.