Northern Michigan is a wonderful place with great people and their own food. My family has had a place in Atlanta Michigan since the 1950’s. They have great food items like Mackinac fudge, walleye, lake trout, Mackinac fudge. I was at a restaurant in Petoskey (dark wood paneling you know you’ve been there.) and a great local fish sandwich made with white fish. I decided to give it my spin first I like walleye better. I did it two ways. Hope you like it.
8 oz white lake fish (walleye is best, how about Lake Superior white fish that would be great. If you can get your hands on some smoked white fish well that’s exciting) we are talking skinned you can’t eat the skin
1 teaspoon chopped capers
1/4 red onion chopped
3 oz sweet pickle relish
1 teaspoon Dijon mustard
1 teaspoon fresh dill
1/4 garlic powder or 1 large clove fresh finely minced
4 oz mayo
Salt and pepper
Arugula
Brioche bun
Dredge
Flour
Salt and lemon pepper
Olive oil for pan frying
Mix mayo, Dijon, relish, garlic powder
Add capers, onions salt and pepper
Chill
Non smoked fish version
Mix salt pepper flour
Sprinkle over fish
Heat oil skillet to medium
Cook fish 4 to 5 minutes a side
Assembly
Open bun
Coat bottom with sauce
Add fish
Add arugula
Coat top bun with sauce
Serve with a dill pickle
Smoked fish version
Smoked Lake Superior white fish (they have good stuff at the Jerky Store in Algiers Mi)
Make sure all the bones are removed and flesh is flaked
Add the sauce
Throw the bun in the freezer grab some cracker and eat it just like that a beer would be good too!
Dan's Food Blog 