Walleye Sandwich w/Fish Toppers

By gstark

Ingredients

• 1 cup Panko Breadcrumbs
• 1/2 cup slivered almonds, toasted, finely chopped
• 1 1/2 tsp. kosher salt
• 4 (6 oz.) walleye fillets, skin and bones removed
• 1/2 cup milk
• 2 eggs, beaten
• 1/4 cup almond oil
• 4 (7") ciabatta rolls, cut horizontally, toasted
• Fish Toppers (see below)
• Shredded lettuce
• Sliced tomatoes

Details

Adapted from kowalskis.com

Preparation

Step 1

In small pan, combine breadcrumbs, almonds and salt; set aside. Rinse fillets with cold water; pat dry with paper toweling. Pour milk into 9" glass pan; place fillets in milk and refrigerate 30 min., covered. Whisk eggs in medium bowl; dip each fillet in egg, then coat both sides with breadcrumb mixture. Heat oil in large nonstick skillet over medium-high heat; add fillets. Cook until breading is golden brown and fish is cooked through (6-8 min.), turning once.

To Serve: Spread cut surfaces of ciabatta rolls with Fish Topper of your choice; place 1 fish fillet on bottom half of each roll.Top with lettuce and tomatoes; place top half of roll over tomatoes. Cut in half on the diagonal. Serve immediately.

Fish Toppers:

Dill and Caper - In small bowl, combine 1/2 cup sour cream, 1/2 cup mayonnaise, 2 tbsp. snipped fresh dill, 2 tbsp. rinsed drained capers, 1 tbsp. lemon juice and kosher salt to taste.

Jalapeño Pepper and Cilantro - In small bowl, combine 1/2 cup sour cream, 1/2 cup mayonnaise, 1 jalapeño pepper (seeded and chopped), 1/4 cup chopped cilantro and kosher salt to taste.

Herb - In small bowl, combine 1/2 cup sour cream, 1/2 cup mayonnaise, 1/2 cup chopped fresh herb of your choice, 1/2 cup chopped Italian flat leaf parsley and kosher salt to taste.

Garlic - In small bowl, combine 1/2 cup sour cream, 1/2 cup mayonnaise, 1/4 cup shredded Parmesan cheese, 1 tbsp. fresh squeezed lemon juice, 1 tbsp. minced garlic and kosher salt to taste.