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Walleye Sliders with Peachy Sriracha Tartar Sauce

Updated: Sep 3, 2020


I just want to again thank all the many wonderful customers who come through our store and support us in our endeavor to bring great seafood from all over the continent to the Miami Valley and to your tables. It is extremely challenging and rewarding and of course our personal lives become entwined with our customers, suppliers and employees. I would never ask for anything more and for this I thank you. Here it is approaching holiday time already.

For the last thirty years we have promoted oysters for November and Thanksgiving. And while we will have plenty of these succulent little beauties straight from the Chesapeake Bay, I thought we might take advantage of the milder weather patterns and talk about walleye. The walleye season usually ends right at Thanksgiving as fishing boats are pulled from the water to be winterized and stored until spring. Currently the fleets are still out and walleye fishing has been strong, barring a few of these high wind days. So enjoy a resource from Ohio's own ocean (Lake Erie) and take the time to thoroughly enjoy the upcoming holidays with family and friends, and enjoy some fine dining.

All our best to you and yours and keep it stress free. In the spirit of season - This month's Walleye special will run until years's end while supplies last.


  • 3 lbs Walleye cut into deck of card sized slices

  • 3 eggs

  • 2 1/2 cups milk

  • Vegetable oil for deep fryer

  • 2 Packages Hooters Wing Breading Mix

  • 1 Package Golden Dipt “All Purpose Breading”

  • 12 dinner rolls

  • Lettuce

  • 2 Tomatoes

  • American cheese slices

  • 1 cup Mayo

  • 1/2 cup Relish

  • 1/4 cup Housemade Peachy Sriracha Sauce (available at Foremost Seafood)


  1. Pour milk and eggs in a bowl and wisk briskly to create an egg wash

  2. Place Walleye filets into the bowl and let soak 15 minutes

  3. In a separate flat pan, Put Hooters Wing Mix and Golden Dipt All Purpose Breading and mix

  4. Dredge about 6 filets at a time in the breading mixture and drop into a deep fryer at 400 degrees

  5. Cook approximately 10 minutes, or until golden brown

As you take the fish out of the fryer, place 1/2 slice of American cheese on top of each filet as you lay them on a paper towels laced cookie sheet, this will melt the cheese on top of the filet. Serve on dinner roll with lettuce, tomato and Peachy Sriracha Tartar Sauce How to Prepare the Peachy Sriracha Tartar Sauce: It is easy – literally one step: Mix 1 cup mayo with ½ cup relish and ¼ cup of Housemade Peachy Sriracha sauce. **Note: Housemade Peachy Sriracha sauce is a Dayton made hot sauce that is available at Foremost Seafood. It is manufactured by local chef, LeeAnne House.

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