Walleye Pike Sandwiches with Cambridge Sauce Recipe

Name: Walleye Pike Sandwiches with Cambridge Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (4-ounce) pieces Walleye pike; 1 egg, beaten with 2 tablespoons buttermilk; Vegetable oil, for frying; 3 tablespoons cornmeal; 3 tablespoons flour; Essence, recipe follows; 4 thick slices pumpernickel bread; 2 dill pickle spears; Cambridge Sauce, recipe follows; 2 1/2 tablespoons paprika; 2 tablespoons salt; 2 tablespoons garlic powder; 1 tablespoon black pepper; 1 tablespoon onion powder; 1 tablespoon cayenne pepper; 1 tablespoon dried leaf oregano; 1 tablespoon dried thyme; 1 hard cooked egg; 1 can rinsed and chopped anchovy fillets; 1 teaspoon crushed capers; 1/2 teaspoon chopped chervil; 1/2 teaspoon chopped tarragon; 1/2 teaspoon chopped parsley; 1/2 teaspoon chopped chives; 1 teaspoon Dijon mustard; 1 teaspoon champagne vinegar; Pinch cayenne pepper; 1/2 cup olive oil; Salt and pepper

Servings: persons

2 (4-ounce) pieces Walleye pike
1 egg, beaten with 2 tablespoons buttermilk
Vegetable oil, for frying
3 tablespoons cornmeal
3 tablespoons flour
Essence, recipe follows
4 thick slices pumpernickel bread
2 dill pickle spears
Cambridge Sauce, recipe follows
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
1 hard cooked egg
1 can rinsed and chopped anchovy fillets
1 teaspoon crushed capers
1/2 teaspoon chopped chervil
1/2 teaspoon chopped tarragon
1/2 teaspoon chopped parsley
1/2 teaspoon chopped chives
1 teaspoon Dijon mustard
1 teaspoon champagne vinegar
Pinch cayenne pepper
1/2 cup olive oil
Salt and pepper

1
Place the fish fillets in the egg and buttermilk mixture.
2
Place vegetable oil in a deep saute pan to come no more than 1/3 up the side of the pan.
3
Heat until a deep fat fry thermometer registers 350 degrees.
4
Meanwhile, in a shallow bowl combine the flour and cornmeal, and season with the Essence.
5
Coat the fish fillets with the flour mixture.
6
Carefully drop the fish fillets into the saute pan and fry until golden, about 8 minutes.
7
Meanwhile, spread the bread slices with a generous coating of the Cambridge Sauce.
8
Remove the fish from the pan and drain on paper towels.
9
Place each piece on a slice of bread and top with another slice.
10
Garnish with the pickles.
11
Combine all ingredients thoroughly and store in an airtight jar or container.
12
In a small bowl combine egg, anchovy fillets, capers, chopped herbs, Dijon mustard, vinegar, and cayenne.
13
Adjust flavorings with salt and pepper.
14
Stir and mash together thoroughly.
15
Then gradually add the oil and incorporate completely.
16
You should end up with a mayonnaise type consistency.

587

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 29 ingredients. The key ingredients include: 2 (4-ounce) pieces Walleye pike, 1 egg, beaten with 2 tablespoons buttermilk, Vegetable oil, for frying, 3 tablespoons cornmeal, and more.

Yes, Walleye Pike Sandwiches with Cambridge Sauce falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Walleye Pike Sandwiches with Cambridge Sauce

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