I suspect the LJS/KFC combo locations had separate fryers for the seafood and chicken. To make fried chicken work in a fast food environment, they cook the chicken under pressure to speed the process up. And I suspect the oil used for fish would leave the chicken with an unappetizing flavor.
Walleye is a freshwater fish. You pretty much only see it on menus in the Upper Midwest and probably Canada, but maybe some regional chain in those parts has it. Culver’s, maybe?
Walleye is a seasonal item at Culver’s, offered during Lent.
How funny. I was just talking about that a couple hours ago to a friend. Are there any places that have catfish? I feel like I’ve seen catfish nuggets somewhere, at least.
Red Lobster had catfish, blackened. It was awful.
I think they had nuggets too.
It’s been a good while since I was slingin’ fries at a McD’s but everything fried had its own place to fry it. No fish or nugget flavored fries.
Being from a completely different culinary tradition (Korean), it would be reasonable to see this as a bit out of line for most Americans.
For my part, I find the possibility intriguing.
Restricting myself to fast-food or similar places, I’m probably just thinking of local shrimp and fish joints here in Chicago, but it looks like some Popeye’s either do have or used to have it. For sit down places, I’m sure there’s a bunch. Like Cracker Barrel has it, for instance.
Fish and cheese.
Umm? Nope.
That reminds me, there’s a seafood chain in Germany called Nordsee*. I’m not sure if they have it at all their locations, but their fish and chips stand by the harbor in Hamburg had a “fish hot dog” on the menu (at least, that was the English translation). It actually didn’t look as bad as it sounds; it was pretty much just a fish stick in a hot dog bun topped with tartar sauce. Not a bad idea, really, to have a seafood item you can hold in one hand and eat while you walk around, since this particular location was just a walk-up stand without any seating.
*That’s German for North Sea, I believe.
Not usually my favorite combo, either, but that’s the Filet-O-Fish for ya. (For the record, I don’t like cheese on chicken sandwiches, either.) That said, I’ve had wonderful pizzas with anchovies and “fruits of the sea” with cheese and stuff like that, so it can work.
Oh, yeah Anchovies on pizza I like.
y Love!!
Raising Canes was mentioned several times early in the thread, but I just wanted to make it clear how narrow their menu item actually is. What IS a chicken finger? I had always assumed it was just sliced chicken breasts but it’s not. It’s actually just the tenderloin meat that lies beneath the breast. So, not only do they sell only one meat, they only sell a 3-4 ounce specific portion of that meat per chicken.
Years ago, the wife and I went to a restaurant in Pensacola (Red Fish, Blue Fish - amazing place). They had a burger with roasted brussels and Swiss cheese. I asked if I could order that but sub the grouper filet (also on the menu). The younger female waitstaff said “well, today is my second day, so I don’t know, but I’ll find out”. While she was gone, my wife looked at me and said “really?”. I said it sounded like flavors that would blend. The young lady came back to tell us that it was so common there was actually a button on the POS for it (brussel burger sub fish). We laughed and I got my sandwich.
It was fucking AMAZING. One of the best fish sandwiches I’ve ever had and I live in Florida. I probably have a fish sandwich at least once every 2 weeks - and have for years. Fish is a protein. Cheese goes good with proteins. 
Culver’s has walleye during Lent. Sisters Chicken used to have the best catfish.
Another thought: There are probably some pizza places where all of the meats are some form of pork. Sure, a lot of pizza places have ground beef and chicken, but probably not all of them.
Pollo Campero, which (as of the last time I ate there) had three or four locations in the DC area, was strictly chicken. It tasted like what I imagine Gus Fring’s chicken to taste like.