| 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 Tartar Sauce | 271810 | 2 oz. |
| Bix Shredded Lettuce | 143346 | 1 oz. |
| Moore's Gourmet Onion Rings | 704523 | 7 oz. |
| Bix Lemon, sliced | 105130 | 2 each |
Cook walleye filet and onion rings in deep fryer. Sliced focaccia loaf in to 4 pieces lengthwise and cut in half. Toast the focaccia on flat top. Combine guajillo pepper paste and tartar sauce and mix thoroughly. Spread the tartar mixture on the heel of the toasted focaccia. Place the walleye filet on top with shredded lettuce and tomato. Serve with onion rings and lemon wedges.
