A monstrous fish from a legendary lake, now between bread for your convenience.
In a food processor, combine the chopped onion, capers, pickle chips, and garlic and chop well.
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.
Comine the flour, chili pepper, kosher salt, baking powder, and black pepper and mix well to create the dry fry mix.
In another mixing bowl, combine the milk, eggs, and ale. Whisk well. Add in the dry fry mix and mix well.
Dredge the walleye fillets in flour and then the fry mixture. Coat well.
Deep fry the coated fillets in cooking oil at 350 degrees Fahrenheit until golden brown.
Place the cheese slices on the toast and place the fish fry on top of two slices. Heat in oven until cheese is bubbly.
Slather tartar sauce on top of fish. Place other have of toast on top and serve.