Potato Chip Walleye Sandwich with Pineapple and Balsamic Bacon Mayo

Recipe Makes: 2 Generous Servings

Approximate Cook and Prep Time: 35 minutes

“A perfect dish for a Summer Cookout!”

Suggested Pairing: An ice-cold light beer or IPA with citrus notes would go really well with this

Here’s What You Will Need:

1 package Superior Select VSP Great Lakes Walleye
2 large brioche burger buns
2 Thick round slices of fresh pineapple core and peel removed
3 Tablespoons Mayo
1 teaspoon balsamic vinegar
1 Tablespoon bacon crumbles
1 Cup crushed regular potato chips … if you have a blender or Vitamix, just pulse the chips until a fine meal is produced
4 slices fresh tomato
1 cup fresh baby spinach

Here’s How You Do It:

Preheat oven to 400 degrees
Remove Walleye from the package , pat dry
Press the crushed chips onto the top of the fish in an even layer
Place on a greased baking sheet and cook until fish is cooked through and flakes apart
While fish is cooking combine the mayo with the bacon and balsamic and set aside
To prepare the pineapple, heat a medium sauced non stick frypan over medium-high heat
Dry pineapple off with a paper towel and season with salt and pepper
Once the pan is heated add 1 teaspoon of olive oil, add slices and cook for 2 minutes on each side until nice and browned
Once fish is cooked remove from the oven and build your sandwich!
Serve with a nice pasta salad or just as is

Got Leftovers?:

“Try cutting your leftover pineapple into chunks and cooking with some of the balsamic vinegar and a little brown sugar to top your next ice cream sundae”

Ring it Up! Here’s your checklist:

1 package of Superior Select VSP Cod
1 package large brioche buns
1 fresh pineapple
1 small bottle of mayo
1 small bottle balsamic vinegar
1 small bag bacon crumbles
1 bag regular potato chips
1 large ripe beefsteak tomato
1 small bag fresh baby spinach