Fin-tastic Fish Recipes: Wicked Walleye Burgers with Garlic Avocado Aioli
Makes 4 burgers. Great meal for 2 people.
- 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.