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Potato Chip Walleye Sandwich with Pineapple & Balsamic Bacon Mayo

Recipe Details

  • Recipe Makes: 2 generous servings
  • Approximate Prep and Cook Time: 30 minutes
  • Suggested Pairing: An ice-cold light beer or IPA with citrus notes would go really well with this.
Always cook fish to an internal temperature of 145°F.
  • 1 package Superior Walleye
  • 2 large brioche burger buns
  • 2 thick round slices of fresh pineapple core and peel removed
  • 3 tbsp mayo
  • 1 tsp balsamic vinegar
  • 1 tbsp bacon crumbles
  • 1 cup crushed regular potato chips (if you already have a blender or Vitamix, just pulse the chips until a fine meal is produced)
  • 4 slices fresh tomato
  • 1 cup fresh baby spinach
  1. Pre-heat oven to 400°F.
  2. Remove Walleye from the package and pat dry.
  3. Press the crushed chips onto the top of the fish in an even layer.
  4. Place on a greased baking sheet and cook until fish is cooked through and flakes apart.
  5. While fish is cooking combine the mayo with the bacon and balsamic and set aside.
  6. To prepare the pineapple, heat a medium sauced non stick frypan over medium-high heat.
  7. Dry pineapple off with a paper towel and season with salt and pepper.
  8. 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.
  9. Once fish is cooked remove from the oven and build your sandwich!
  10. 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.