Blackened Walleye Cheeks Sandwich

Servings: 2

Prep Time: 15 minutes

Cooking Time: 15 minutes

Ingredients:

1 package of walleye cheeks (about 14-16 cheeks)
Blackened seasoning, to taste
Salt, to taste
2 servings of your favorite bread (e.g. hoagie, French, ciabatta), split
3 tablespoons of butter, softened and divided
Small tomato, sliced
Shredded iceberg lettuce or cabbage
4-6 sprigs of cilantro
2 tablespoons of mayonnaise
Squeeze of lemon juice
Dash of hot sauce

Directions

Step 1

Mix mayonnaise with a squeeze of lemon juice and a dash of hot sauce—season to taste. Set aside.

Step 2

Heat 2 tablespoon of butter in a skillet over medium-high heat. Rinse walleye cheeks under cold water and pat dry with paper towels. Season fish lightly with salt and heavily sprinkle blackened seasoning all over to taste. When butter is hot and bubbling, sear the seasoned walleye cheeks until golden and cooked through on both sides.

While the fish is cooking, spread the remaining softened butter on the insides of your split bread rolls/loaves/sections and toast until slightly crispy. (Since the fish is pan seared and not fried, you do want a crispy element to balance out the sandwich.)

Step 3

When walleye cheeks are cooked and bread is toasted, assemble the sandwich by spreading on the mayonnaise mixture on both pieces of bread, add lettuce, sliced tomato, blackened walleye cheeks and sprigs of cilantro.