• 3 lb. walleye fillets • salt & ground black pepper • 1/2 C. dry white wine • 1 carrot, shredded • 1 red onion, diced • 1 stalk celery, diced
• 4 C. panko bread crumbs • 2 C. mayonnaise • 1 Tbsp. seafood seasoning • 1 tsp. salt • 2 Tbsp. oil for frying, or as needed
• 3 Tbsp. lemon juice
• 1 Tbsp. chopped fresh dill
• 1 C. mayonnaise
Preheat oven to 375º. Place fillets in a baking dish, pour in wine; season with
salt and pepper. Bake until the fish flakes easily with a fork, about 20 min.
Allow fish to cool; break into large chunks. Set aside. Mix carrot, red onion, celery, panko crumbs, 2 C. mayo, seafood seasoning, and 1 tsp. salt in a bowl until well blended. Add walleye, mixing gently so chunks don’t break apart. Shape mixture into 12 patties. Heat oil in large skillet over med-high heat. Fry patties until golden brown, 3-5 min. per side. For sauce, whisk lemon juice and fresh dill into 1 C. mayo in a bowl. Drizzle over the walleye cakes and serve.