4 small, boneless walleye fillets (perch, pike or crappie fillets make a great substitute)
8 slices of bacon
1 cup dry fish batter
1/4 cup sesame oil
1/4 cup canola oil
1 tablespoon butter
1/2 tablespoon garlic salt
1/2 tablespoon lemon pepper
1 small yellow onion
4 slices of havarti cheese
4 crustini buns
For garlic avocado aioli:
2 medium avocado, halved and pitted
1 tablespoon minced garlic
1 tablespoon lemon juice
1/2 cup sour cream or mayo
salt and pepper to taste
Mix fish fillets with sesame oil, garlic salt and lemon pepper. Dredge each fillet in fish batter. Fry fillets in a shallow pan with canola oil, until golden brown. Place fillets on paper towel to drain.
Cook bacon strips until crispy. Place aside.
Slice small yellow onion. Sautee in butter until soft. Place aside.
Prepare the garlic avocado aioli: Combine avocado, garlic, lemon juice, sour cream or mayo and salt and pepper in a large bowl. Mash ingredients with a fork or combine in a food processor until smooth and creamy.
Spread a generous amount of garlic avocado aioli on each bottom crustini bun. Place fried fillet on top, followed by two slices of bacon, sauteed onions and a slice of havarti cheese.
Place buns on a cookie sheet and broil in oven until cheese is melted.
Remove from cookie sheet, add the top crustini bun and serve with a side of garlic avocado aioli for dipping.
Makes 4 burgers. Great meal for 2 people.