50 States Sandwich Challenge: Minnesota

The Land of 10,000 Lakes; Minnesota actually boasts 14,444 lakes of over 10 acres in the entire state, the greatest, of course, being Lake Superior.  In fact, Lake Superior is the largest freshwater lake in the world.  You know what you can find in freshwater lakes? That's right, fish! Specifically, Walleye, which are among the most abundant and palatable fish in the Great Lakes region and grace the menu at almost every Minnesota pub.  Its simple, yet regional flavor makes it uniquely Minnesota.  How unique? Well, I live in a coastal town in New Jersey and the nearest freshwater site that hasn't been contaminated by nuclear runoff is hundreds of miles away, therefore, I could not find Walleye filets anywhere.  So I shamefully had to replace it with another whitefish (cod) whose flakey texture best replicated that of a Walleye. And if I didn't admit to it, no one would ever know the difference (unless maybe you grew up in Minnesota).  Unfortunately, there is absolutely no history as to who has the original Walleye sandwich in Minnesota, likely because the people there are way too friendly to ever take credit for anything.  And so you are left with, me (a history major turned minor), filling in the blanks for you.  Walleye have been fished for centuries by the Ojibwa peoples who originally settled the land around Lake Superior and into Southern Canada.  After driving out the Dakota and the Fox tribes, the Ojibwa ruled over all of Wisconsin, Minnesota, and Michigan for most of the 18th century, holding close trading relationships with the French trappers who began colonizing the area.  The peace was not to last, as the U.S. westward expansion began to include the Great Lakes region, many of the Ojibwa people were forcibly relocated to Canada.  Today, the Ojibwa people are the largest North American indigenous population north of the Rio Grande River (U.S. and Canada), and the fish which sustained them for centuries is now harvested and fried (Germanic style) for sad Vikings fans at local pubs across the Twin Cities. 

 Ingredients:

4 skinless walleye filets (again, I used cod)

1/2 cup flour

2 eggs, lightly beaten

2 cups panko breadcrumbs

4 soft rolls

pickle chips

shredded lettuce

tartar sauce

1. Place flour, eggs and panko into three separate, shallow bowls. Season each with salt and pepper.

2. Heat butter and olive oil over medium-high heat in a large skillet. Toast your bread.

3. Coat filets first in flour, then in egg mixture (do not overcoat) and then in panko.

4. Sauté for 3-4 minutes per side, until golden brown and cooked through. Remove fish onto plate with paper towel.

5. Assembly time! Spread some tartar sauce on both sides of your toasted bread.  Carefully place your fried fish filet on your bread.  Top with shredded lettuce and pickles.