| Ingredient | ULF # | Portion |
|---|---|---|
| Freshwater Beer Battered Walleye | 624524 | 1 each |
| Ace Bakery Focaccia | 730108 | 1/4 loaf |
| Tres Cucinas Guajillo Pepper Paste | 489426 | 1 tsp. |
| Capitol City Tomato | 121004 | 3 slices |
| Classic Gourmet Tarter Sauce | 271810 | 2 oz. |
| Bix Shredded Lettuce | 143346 | 1 oz. |
| Moore's Gourmet Onion Rings | 704523 | 7 oz. |
| Bix Lemon, sliced | 105130 | 2 each |
Place walleye filet in deep fryer along with onion rings. Cut the focaccia loaf in to 4 pieces lengthwise and slice in half. Toast the focaccia on flat top. Combine guajillo pepper paste and tartar sauce and mix thoroughly. Spread the tartar mixture on the heal of the toasted focaccia then place the walleye filet on top with shredded lettuce tomato and top of focaccia. Serve with onion rings and lemon wedges.
