Fried Walleye Sandwiches On Homemade Potato Buns Recipes

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BEST FRIED WALLEYE



Best Fried Walleye image

This is the recipe my dad has been using for 25 years. It's light and clean-tasting because there's no sense in masking the naturally delicious flavor of such an awesome Canadian delicacy! No tartar sauce needed!

Provided by clarkie24

Categories     Seafood     Fish

Time 45m

Yield 4

Number Of Ingredients 9

4 walleye fillets
2 eggs, beaten
½ cup all-purpose flour
½ teaspoon garlic powder
1 pinch salt
½ teaspoon ground black pepper
2 cups crushed saltine crackers
vegetable oil for frying
1 lemon, cut into wedges

Steps:

  • Check the fillets to ensure all bones and skin have been removed. Cut the fillets into manageable pieces, if necessary.
  • Place the beaten eggs a bowl and set aside. Combine the flour, garlic powder, salt, and pepper in another bowl. Pour the cracker crumbs into a third bowl.
  • Heat the oil in a deep-fryer or large cast-iron skillet over medium-high heat to 375 degrees F (190 degrees C).
  • Dip the fillets into the flour mixture, then the eggs, and then the cracker crumbs and set fillets aside on a plate. Test the oil: it will crackle and pop when a cracker crumb is dropped into it. Carefully lower 2 fillets into the hot oil. Cook until browned, about 3 minutes per side, using tongs to turn the fillets. Transfer to a paper towel-lined plate and repeat with remaining fillets. Serve with fresh lemon wedges.

Nutrition Facts : Calories 591.7 calories, Carbohydrate 40.2 g, Cholesterol 229.4 mg, Fat 30.6 g, Fiber 2.8 g, Protein 38.8 g, SaturatedFat 4.6 g, Sodium 492.1 mg, Sugar 0.5 g

HEARTY WALLEYE SANDWICHES



Hearty Walleye Sandwiches image

Our family likes to fish, so I'm always looking for different ways to prepare our catch. This one has turned out to be a family favorite.

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 2 servings.

Number Of Ingredients 12

1 walleye fillets (about 12 ounces), cut in half
1 tablespoon lemon juice
1/4 teaspoon salt
1/8 to 1/4 teaspoon pepper
1/4 cup cornmeal
4 bacon strips
1 tablespoon butter, softened
2 submarine buns, split
1/4 cup mayonnaise
1 garlic clove, minced
Lettuce leaves
Tomato slices

Steps:

  • Sprinkle fillet with lemon juice, salt and pepper. Coat with cornmeal and set aside. In a skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 2 tablespoons drippings., In the same skillet, cook fillet in reserved drippings for about 4 minutes on each side or until fish flakes easily with a fork. Meanwhile, butter cut sides of buns. Place buttered side up on a baking sheet. Toast under broiler for about 1 minute or until golden brown. In a small bowl, combine mayonnaise and garlic; spread on buns. Top with lettuce, tomato slices and fish.

Nutrition Facts : Calories 1123 calories, Fat 63g fat (18g saturated fat), Cholesterol 202mg cholesterol, Sodium 1681mg sodium, Carbohydrate 84g carbohydrate (6g sugars, Fiber 5g fiber), Protein 50g protein.

POTATO BUNS



Potato Buns image

Provided by Food Network

Time 1h22m

Yield 3 dozen

Number Of Ingredients 8

1 cup sugar
1 cup mashed potatoes
1/2 cup lard or shortening
3 eggs, beaten
1 1/2 teaspoon salt
1 1/2 to 2 packs yeast
1 cup warm water
5 cups flour

Steps:

  • Mix together well the sugar, potatoes, lard, eggs, and salt.
  • Dissolve the yeast in 1 cup warm water; then add that to the above mixture.
  • Stir in about 3 cups flour. Add the remaining 2 cups flour while kneading. Knead until the dough is no longer sticky but moist.
  • Let rise until doubled.
  • Preheat oven to 325 degrees F.
  • Roll out dough to a 3/4 to 1-inch thickness. Cut into bun shapes with a jar or doughnut cutter (or cloverleaf or crescent-shaped cutter) and pour on greased cookie sheets about 2 inches apart. Let them rise until puffy but not doubled (they should not be touching).
  • Brush with milk. Bake until lightly golden brown, about 12 minutes.

HOMEMADE POTATO BUNS



Homemade Potato Buns image

Provided by Molly Yeh

Categories     side-dish

Time 4h20m

Yield 8 buns

Number Of Ingredients 9

1 large russet potato (about 12 ounces/340 grams), peeled
4 tablespoons (56 grams) unsalted butter, at room temperature
2 tablespoons (42 grams) honey
2 1/2 teaspoons kosher salt
2 large eggs
One 2 1/4-teaspoon packet instant yeast
3 1/2 to 3 3/4 cups all-purpose flour, plus more for dusting
Neutral oil, for oiling the bowl and plastic wrap
Poppy seeds, for sprinkling

Steps:

  • Put the potato in a medium saucepan with cold water to cover. Bring to a boil over medium-high heat and cook until tender, about 18 minutes. Drain, reserving 3/4 cup potato cooking water. Let the water cool until lukewarm (90 to 100 degrees F).
  • Use a ricer or food mill to puree the warm potato into the bowl of a stand mixer. (You can also mash with a masher; just make sure to get the potatoes very smooth.) Add the butter, honey and salt to the warm potatoes and stir until the butter is melted and the mixture is smooth. Add 1 egg, the yeast and the lukewarm cooking water. Mix with the dough hook on low speed to combine.
  • Add 3 1/2 cups of the flour and mix on low to combine. Knead on medium-high speed, adding up to 1/4 cup more flour, if needed, to make a smooth, slightly sticky dough that forms a loose ball on the dough hook, 6 to 8 minutes. Turn the dough onto a floured countertop and knead a few times to make a smooth ball. Oil a large bowl, add the ball and turn to coat. Cover loosely and let rise until doubled in size, 40 minutes to 1 hour.
  • Line 2 baking sheets with parchment paper.
  • Punch the dough down. Dust a clean, flat work surface with flour. Turn out the dough and cut it into 8 equal pieces. Working with one piece at a time, pinch the dough under itself to form a ball. With the pinched side down, cup your hands under the dough and rotate on the counter to form a smooth ball. Use one hand to roll the ball into a 4-inch-long oval roll. Place on a lined baking sheet and repeat with the remaining balls of dough. Cover with lightly oiled plastic wrap and let rise until light and airy looking, 30 to 40 minutes.
  • Place an oven rack in the lower and upper third positions. Preheat the oven to 400 degrees F.
  • When the dough has completed the second rise, beat the remaining egg with a tablespoon of water in a small bowl and gently brush the rolls with the egg wash. Sprinkle with the poppy seeds. Bake, rotating from top to bottom and back to front halfway through, about 20 minutes. Cool slightly on the baking sheets, then transfer to racks to cool completely. Rolls can be made a day ahead. For longer storage, wrap and freeze.

FRIED POTATO SANDWICHES



Fried Potato Sandwiches image

This came from the Comfort Foods Gooseberry Cookbook. The contributor says "My grandmother used to make these sandwiches during the Depression when meat was expensive. They are still a comfort food for my family and me". My family tried it and we thought it was great.

Provided by aronsinvest

Categories     Breakfast

Time 15m

Yield 2 sandwiches, 2 serving(s)

Number Of Ingredients 6

1 potato, thinly sliced
2 -3 teaspoons butter
2 eggs, beaten
4 slices white bread (I used sour dough)
2 slices American cheese
mayonnaise

Steps:

  • In a skillet over medium heat, fry the potato slices in half the butter until golden and crispy. Drain on a paper towel. Add remaining butter to skillet and scramble the eggs as desired. For each sandwich, arrange half the potato slices on one slice bread, top with half the eggs and one slice of cheese. Spread mayonaise on remaining bread; place over cheese. Makes 2 sandwiches.
  • We toasted the bread and salt & peppered the eggs.

Nutrition Facts : Calories 392.5, Fat 15.7, SaturatedFat 7.6, Cholesterol 235.2, Sodium 649.3, Carbohydrate 46.1, Fiber 3.5, Sugar 3.4, Protein 16.5

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