This recipe was adapted from a walleye cake appetizer I made for my cookbook.
I like to serve these sandwiches with comeback sauce, which originated in Mississippi, but I give it a spicy twist with sriracha in place of the usual ketchup.
I kept the toppings simple with just lettuce leaves and sliced beefsteak tomatoes, but you could use shredded lettuce, sliced red onion, dill pickles, or get creative and come up with a more adventurous combination.
If you want to make appetizer-style cakes, form the mixture into eight balls (about 1/4 cup each), then flatten them to one-inch thick patties.
WALLEYE CAKE SANDWICHES WITH COMEBACK SAUCE
INGREDIENTS:
Walleye Cakes:
1 large egg
1/4 cup mayonnaise
1 tablespoon minced fresh chives, plus extra for garnishing
2 teaspoons fresh lemon zest
2 1/2 cups cooked and flaked walleye (about 1 pound)
1/2 cup shredded zucchini, squeezed dry
2 cups panko breadcrumbs, divided
1/3 cup freshly grated Parmesan cheese
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon black pepper
1/2 teaspoon salt, plus extra for sprinkling 1/4 teaspoon black pepper
1/4 cup canola oil for frying
6 toasted brioche buns Toppings as desired Comeback Sauce:
3/4 cup mayonnaise
1 1/2 tablespoons sriracha
1 tablespoon granulated sugar
1 teaspoon Worcestershire sauce
1 teaspoon fresh lemon juice
1 teaspoon horseradish mustard
1/4 teaspoon paprika
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/8 teaspoon black pepper
INSTRUCTIONS
Walleye Cakes:
In a large bowl, beat together the egg, mayonnaise, chives, and zest. Add the walleye and zucchini. Toss gently. In another bowl, stir together 1 cup panko with the Parmesan and spices. Add the panko mixture to the walleye mixture and mix just until combined. Cover and refrigerate for 30 minutes. Once chilled, use an ice cream scoop to form the mixture into 6 balls. Pour the remaining cup of panko onto a plate. Flatten each ball until they are about the size of the brioche buns, then dredge on both sides in the panko. Place on a parchment-lined tray. Pour 2 tablespoons of oil into a skillet and turn the heat to medium. Once hot, fry the walleye cakes in batches until golden brown on both sides, adding additional oil as needed. Sprinkle with a pinch of salt. Serve the walleye cakes on toasted brioche buns with comeback sauce and toppings as desired.
Yield: 6 servings.
Comeback Sauce:
In a small bowl, mix all ingredients until combined. Yield: About 1 cup.
