Crispy Walleye Sandwiches
Ingredients
1 cup
panko breadcrumbs
½ cup
slivered almonds, finely chopped
1 ½ tsp.
kosher salt
2
eggs, beaten
4
boneless skinless walleye fillets (approx. 1 ½ lbs. total)
¼ cup
Kowalski's Extra Virgin Olive Oil or canola oil
½ cup
Kowalski's Signature Dill Dip (from the Deli Grab & Go Case)
2 tbsp.
finely chopped drained capers
4
Kowalski's Take & Bake Ciabatta Rolls (from the Bakery Department), baked as directed and split in half horizontally
- garnishes, to taste: shredded lettuce, sliced tomatoes, thinly sliced red onion and sliced Peppadew peppers
Directions
- Combine breadcrumbs, almonds and salt in a pie plate; set aside.
- Whisk eggs in a medium bowl; dip each fillet in egg, then coat both sides with breadcrumb mixture.
- Place fish on a wire rack; let air-dry for 15 min.
- Meanwhile, heat oil in a 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. While fish cooks, stir dip and capers together in a small mixing bowl.
- Spread cut bread with dill-caper mixture.
- Place a piece of fish fillet on each roll; garnish to taste. Serve immediately.
