Crispy Walleye Cakes with Citrus-Cornichon Remoulade

Makes 6-8 Servings

Citrus-Cornichon Remoulade
¾ Cup Mayonnaise
½ Cup Whole Grain Mustard
1 Lemon
1 Tsp. Cayenne pepper, ground
2 Tbsp. Cornichon, diced
2 Tbsp. Red onions, diced
2 Tbsp. Capers
Salt and Pepper
Mix all ingredients in small bowl. Refrigerate until ready for use

Walleye Cakes

Walleye Cakes

Crispy Walleye Cakes
1 lb. Walleye filets, skin removed
2 Tbsp. Red Bell Pepper, diced
2 Tbsp. Yellow Bell Pepper, diced
2 Tbsp. Scallions, diced
1 Egg, beaten
½ Cup Panko Breadcrumbs
1 Quart Oil (soybean or canola)
Salt and Pepper

Preheat oven to 350 degrees.
Season walleye filets with salt and pepper and place on roasting pan. Roast the filets for 7 to 10 minutes or until the fish is cooked through and flaky. Remove from oven and let cool.

Once cooled break the walleye filets apart into small chunks and place in medium bowl. Add all remaining ingredients into the bowl and mix well. Press the walleye mixture by hand into one ounce portions. You may also use molds for unique shapes. Place in refrigerator until ready to cook.

Preheat heavy bottomed sauce pot over high heat. Add oil and heat until the temperature is 350 degrees. Add the walleye cakes to the hot oil, being sure not to splash, and fry them until the outsides are golden brown. Remove from oil, using slotted spoon, and place on drip rack or paper towel to remove excess oil. Serve hot with drizzle of Citrus-Cornichon Remoulade.

Other Summer Recipe to Enjoy:
Argentinean Chimichurri Barbeque Sauce
Chili-Lime Grilled Tiger Shrimp
Grilled Corn on the Cobb with Sambal Butter
Three Sons Signature Barbeque Sauce