THE ULTIMATE FISH GYROS

by Ryan Pinkalla

Instagram: @ryan_pinkalla 

Serves: 6
Prep time: 25 minutes
Cook time: 35 minutes
Total time: 1 hour

If you think frying is the only way to prepare your fresh catch, it’s time to explore new possibilities. There are countless creative ways to cook fish without a deep fryer, and The Ultimate Fish Gyro is a perfect example. Featured on The Crappie Chronicles YouTube series, this recipe reinvents traditional fish dishes by delivering bold flavors in a handheld masterpiece.

Imagine flavor packed fish slices wrapped in warm pita, topped with crisp vegetables, and loaded with a tangy tzatziki sauce. It’s fresh, flavorful, and works beautifully with any species you reel in - whether from the ice, the dock, or open water.

This recipe isn’t just about making a great meal - it’s about redefining how we use our catch. Whether you're working with crappie, walleye, or even a few surprise species, this gyro brings a fresh and exciting twist to your fish stash. Say goodbye to the same old battered fillets and hello to a dish that highlights the versatility of fresh fish. So grab your fillets, fire up the pan, and get ready to experience your catch in a whole new way. Because fish deserves more than just the fryer.

INGREDIENTS

For the Fish:

• 2 pounds firm white fish (like crappie, walleye, or pike)
• 1/2 medium red onion
• 2 Tablespoons olive oil
• 1 Tablespoon lemon juice
• 2 teaspoons garlic powder
• 1 teaspoon dried oregano
• 1 teaspoon cumin
• 1 teaspoon dried marjoram
• 1 teaspoon smoked paprika
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• 2 teaspoon salt
• 1 teaspoon black pepper
• 1/2 cup mayonnaise
• 3/4 cup Panko Breadcrumbs

For the Greek Yogurt Pitas:

• 2 cups self-rising flour
• 1/2 teaspoon salt
• 1 cup Greek yogurt
• 2 Tablespoon olive oil

For the Tzatziki Sauce:

• 1 1/2 cups Greek yogurt
• 1/2 cucumber, grated and squeezed to remove excess water
• 2 cloves garlic, minced
• 2 Tablespoons olive oil
• 1 Tablespoon lemon juice
• 1/4 cup chopped fresh dill
• Salt and pepper to taste

For Assembly:

• Sliced tomatoes
• Sliced cucumber
• Sliced red onions
• Shredded lettuce
• Feta cheese
• Lemon wedges 

INSTRUCTIONS

1. Prepare the Fish

1. In a small bowl, mix olive oil, lemon juice, and all dried herbs and spices.
2. Cut fish and onion into 1-inch chunks and add to a food processor with spice mixture. Blend until fish becomes a tacky consistency. (do this in multiple batches to not overload food processor)
3. Place fish mixture into a large bowl. Mix in mayonnaise and panko breadcrumbs until fully combined. Scoop into a gallon Ziplock bag. Form into a 1 1/2-inch thick loaf and seal, squeezing out as much air as possible.
4. Cook by heating a sous vide bath to 180 degrees F and placing fish loaf in for 20 minutes. (Alternatively, bring a large pot of water to a boil, reduce heat and maintain temperature between 180 and 200 degrees F for 20 minutes while fish cooks.)
5. Once cooked, remove from bag and slice into 1/8-inch thick strips, brown strips 2 minutes per side in an oiled skillet over medium high heat. 

2. Make the Greek Yogurt Pitas

1. In a large mixing bowl, combine the flour and salt.
2. Add the Greek yogurt and olive oil to the dry ingredients. Mix until a dough forms.
3. Turn the dough onto a floured surface and knead for about 5 minutes until smooth and elastic.
4. Divide the dough into 6 equal balls. Roll out each ball into a flat circle, about 1/4-inch thick.
5. Heat a dry skillet over medium heat. Cook each pita for 2-3 minutes on each side until golden brown and slightly puffed.
6. Wrap the cooked pitas in a clean kitchen towel to keep them soft and warm.

3. Make the Tzatziki Sauce

1. In a medium bowl, combine the Greek yogurt, grated cucumber, minced garlic, olive oil, lemon juice, and dill.
2. Mix well and season with salt and pepper to taste.
3. Refrigerate for at least 30 minutes to allow the flavors to develop.

4. Assemble the Fish Gyros

1. Take a warm pita and spread a generous spoonful of tzatziki sauce over it.
2. Generously add fish strips.
3. Top with sliced tomatoes, cucumber, red onions, shredded lettuce, and crumbled feta cheese if desired.
4. Drizzle with extra tzatziki sauce and serve with a lemon wedge and extra fresh dill.