| Ingredient | ULF # | Portion |
|---|---|---|
| Freshwater Beer Battered Walleye | 624524 | 1 each |
| Ace Bakery Rosemary Focaccia Bread | 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. |
| Go Fresh 1/8" Shredded Lettuce | 143346 | 1 oz. |
| Moore's 5/8" Gourmet Breaded Onion Rings | 704523 | 7 oz. |
| ProAct 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.
