The Lake Erie Monster Fish Sandwich
A monstrous fish from a legendary lake, now between bread for your convenience.
Ingredients
Tartar Sauce
- 1/4 cup Onion Chopped
- 1/2 cup Jalepeno Diced
- 2 tbsp Capers
- 1/2 cup Pickle Chips
- 1/2 tspn Garlic Chopped
- 2 cups Mayo
- 1 1/2 tspn Lemon Juice
- 2 tbsp Dijon Mustard
- 1/2 tspn Dill
- 1/2 tspn Sugar
- 1/2 tspn Black Pepper
- 1/4 tspn Lemon Zest
Fish Fry
- 3/4 cup Flour
- 1/4 tspn Chili Pepper
- 1 tspn Kosher Salt
- 1/4 tspn Baking Powder
- 1/2 tspn Black Pepper
- 3 Eggs
- 1/4 cup Milk
- 1/2 cup Guinness Ale
- 1 lb Walleye Fillet Cut into quarters
Sandwich Production
- 4 Toasted sandwich slices
- American Cheese
Instructions
Tartar Sauce
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In a food processor, combine the chopped onion, capers, pickle chips, and garlic and chop well.
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In a mixing bowl, combine the mayo, jalepeno, pickle and onion mixture, lemon juice, dijon mustard, dill, sugar, black pepper, and lemon zest. Mix very well.
Fish Fry
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Comine the flour, chili pepper, kosher salt, baking powder, and black pepper and mix well to create the dry fry mix.
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In another mixing bowl, combine the milk, eggs, and ale. Whisk well. Add in the dry fry mix and mix well.
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Dredge the walleye fillets in flour and then the fry mixture. Coat well.
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Deep fry the coated fillets in cooking oil at 350 degrees Fahrenheit until golden brown.
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Place the cheese slices on the toast and place the fish fry on top of two slices. Heat in oven until cheese is bubbly.
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Slather tartar sauce on top of fish. Place other have of toast on top and serve.