Copycat Culver’s Walleye Sandwich Recipe

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There’s something undeniably comforting about that golden, flaky walleye filet paired with crisp lettuce, tangy tartar sauce, and a soft, buttery bun in the Culver’s Walleye Sandwich. It’s the kind of meal that instantly makes you feel at home, even as you sit in a bustling Culver’s restaurant.

How to make a Culver’s Walleye Sandwich

Culver’s Walleye Sandwich (officially called the Northwoods Walleye Sandwich on their menu) is a seasonal seafood sandwich offered by the American fast-casual chain Culver’s, especially during the Lenten season in early spring.

Ingredients

To make your version of Culver’s Walleye Sandwich, you’ll need the following:

For the Fish:

• Walleye filets: 4-6 oz portions (wild-caught where possible for authentic flavor).
• All-purpose flour: About 1 cup for dredging.
• Cornmeal: 1 cup (for added crunch and texture).
• Baking powder: 1 teaspoon.
• Eggs: 2 large eggs (for the batter).
• Milk: ½ cup.
• Salt and pepper: To season the batter.
• Smoked paprika or cayenne pepper (optional): ½ teaspoon for a hint of spice.
• Oil for frying: Peanut oil or vegetable oil works best for deep frying.

For the Sandwich:

• Butter-toasted sandwich buns: Soft and fresh, preferably brioche style like Culver’s uses.
• Shredded iceberg lettuce: Crisp and fresh.
• Tartar sauce: You can use store-bought or whip up a homemade version (see tips below).
• Cheese (optional): Choose American or cheddar cheese if desired for extra richness.

Instructions

1. Pat the walleye filets dry: Use paper towels to remove excess moisture. This ensures they fry evenly and don’t steam while cooking.
2. Season the fish filets: Sprinkle both sides with a pinch of salt and pepper to enhance the natural flavors.
3. In a shallow bowl, whisk together the flour, cornmeal, baking powder, smoked paprika (optional), and a pinch of salt.
4. In a separate bowl, combine the eggs and milk, whisking until smooth.
5. Dip each walleye filet first into the egg mixture, ensuring it’s fully coated. Then dredge it in the flour-cornmeal mixture, pressing lightly so the coating sticks.
6. Heat oil in a deep skillet or frying pan over medium-high heat until it reaches 350°F (test with a thermometer or drop a tiny pinch of batter to see if it sizzles).
7. Carefully place filets in the hot oil, frying 3-4 minutes per side or until golden brown and cooked through. The fish should be flaky on the inside with a crisp outer crust.
8. Remove the fish and place it on a paper towel-lined plate to drain any excess oil.
9. Butter the cut sides of each sandwich bun and toast them briefly in a skillet or toaster oven until lightly golden. This will replicate Culver’s buttery bun flavor.
10. Spread a generous amount of tartar sauce on the bottom bun.
11. Place the fried walleye filet on top of the sauce.
12. Add shredded lettuce (and cheese if desired) over the fish.
13. Cap it with the toasted top bun, gently pressing down to hold everything together.

Additional Tips

• Choosing the Walleye: Look for fresh or frozen walleye filets from quality sources. If you’re unable to find walleye, similar mild white fish like haddock or cod can be substituted.
• Homemade Tartar Sauce: Combine ½ cup mayonnaise, 2 tablespoons chopped dill pickles or relish, 1 teaspoon lemon juice, 1 teaspoon Dijon mustard (optional), and ½ teaspoon garlic powder.
• Chill for 15-20 minutes before serving for better flavor.
• Healthier Option: For a lighter version, try baking the walleye instead of frying. Coat the filets with the same flour mixture, spray lightly with cooking oil, and bake at 400°F for 15-20 minutes until crispy.
• Extra Flavor Boost: Add pickle slices or sliced tomatoes to the sandwich for a crunchy, tangy texture.
• Pairing Ideas: Serve your sandwich with Culver’s signature crinkle-cut fries, a side of creamy coleslaw, or even some homemade onion rings for the full experience.

Ingredients Substitutes

When recreating the famous Culver’s Walleye Sandwich, you might not always have access to the exact ingredients. Don’t worry—there are plenty of substitutes that will maintain the integrity of the dish while giving you flexibility based on what you have on hand.

1. Substitutes for Walleye Filets

The walleye filet is the star of the sandwich, but if you don’t have access to fresh or frozen walleye, the good news is that many other types of white fish can stand in as substitutes.

Best Substitutes:

• Cod: Mild-flavored with a flaky texture, cod is a great alternative to walleye. It’s widely available and works just as well when fried or baked.
• Haddock: Slightly sweeter than walleye, haddock is another white fish with firm yet flaky flesh that fries beautifully.
• Pollock: Often used in fish sandwiches and fish sticks, pollock is an affordable and easy-to-find alternative.
• Tilapia: While slightly thinner and milder in flavor, tilapia is another budget-friendly option and can be used in a pinch.
• Halibut: For a more premium option, choose halibut. It has a firmer texture but still mimics the clean, flaky nature of walleye.
• Vegetarian Option: If you don’t eat fish, try using battered and fried tofu slabs or hearts of palm to replicate the crispy, flaky texture of fried fish. Season with seaweed flakes for a hint of seafood flavor.

2. Substitutes for Batter Components

The crispy, golden breading on the fish is essential for the sandwich. If you’re missing certain ingredients for the breading, here’s how to substitute them:

• Flour: Use cornstarch, gluten-free flour, or rice flour as substitutes. Cornstarch or rice flour can create an ultra-crisp coating. Almond flour or other nut flours can also work for a grain-free alternative.
• Cornmeal: If you don’t have cornmeal on hand, panko breadcrumbs or crushed crackers are both great options. These will still give the breading a nice crunch.
• Baking Powder: You can omit baking powder if needed, but it helps promote crispiness. Alternatively, use club soda in your wet batter mixture for added fluff and a light texture.
• Eggs: Replace the egg with buttermilk, yogurt, or even aquafaba (the liquid from a can of chickpeas) if you don’t have eggs or prefer an egg-free batter.
• Milk: Swap regular milk with buttermilk for a tangy flavor boost, use plant-based milk (unsweetened almond or soy milk), or simply use water if needed.
• Seasonings (e.g., smoked paprika, cayenne, salt, pepper): Experiment with spices you love. For example, swap smoked paprika with regular paprika or chili powder. If you prefer spice-free, skip the cayenne.

3. Substitutes for Tartar Sauce

Tartar sauce is the creamy and tangy topping that brings the sandwich together. If you don’t have tartar sauce, it’s very easy to make at home or use a substitute.

• Mayonnaise + Dill Pickles: Mix mayo with finely chopped dill pickles or relish for a quick and tasty tartar alternative.
• Greek Yogurt + Mustard: Combine plain Greek yogurt with a dollop of Dijon mustard and a squeeze of lemon for a healthier, tangy topping.
• Ranch Dressing: While not traditional, ranch dressing offers a similar creamy-and-herby element.
• Make the Real Deal: If you want a homemade tartar sauce, all you need is mayo, pickles, lemon juice, and seasonings like garlic powder or dill.

Final Thoughts

Serving your homemade Culver’s Walleye Sandwich with the right side dishes will make your meal even more memorable.

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