Shore Lunch of Walleye, Homemade Tartar Sauce, Coleslaw and Crispy Potatoes

Ingredients

• 3 egg yolks
• 1 tablespoon white vinegar
• 1 teaspoon Dijon mustard
• 1 cup canola oil
• 1 cup olive oil
• Juice and zest of 1 lemon, or more to taste
• 3 tablespoons Andrew Zimmern’s French Kiss Seasoning (or your favorite mixed dried herb seasoning)
• 4 tablespoons sweet pickle, minced
• 3 tablespoons capers, minced
• 3 tablespoons parsley, minced
• 5 cups thinly shaved cabbage, tossed with 2 tablespoons salt and left to drain in a colander for 6 hours
• 1/2 cup mayonnaise
• 1 shallot, minced
• 2 tablespoons sugar
• 1 tablespoon ground celery seed
• 2 teaspoons dry mustard
• 2 ribs celery, sliced thin
• 1 carrot, julienned
• Sea salt
• black pepper
• 3 quarts vegetable oil
• 2 pounds walleye or whitefish filets, trimmed and cut into 3-to-5-ounce filets
• Ground white pepper
• Salt
• 2 cups flour, seasoned very well with salt and ground white pepper
• 3 eggs, beaten
• 2 cups crushed Ritz crackers, pulsed in food processor
• 4 Idaho baking potatoes, baked and refrigerated overnight