Walleye Po’Boy With Roasted Red Pepper
by Chef Michael Smith with Tom Kavanaugh
This sandwich is the North Country version of the Louisiana classic. Quick and easy to prepare, it’s the perfect end to a great day of fishing, at home or in a cabin away from home. Add more “heat” by adjusting the level of Cajun seasonings to your taste. So sit back, relax, grab a cold drink, and enjoy a taste of “Naw Orlans” . . . North Country style.
Remoulade . . .
1/2 c. mayonnaise
1/4 c. ketchup
1/2 tbsp. Louisiana hot sauce
1 tsp. whole yellow mustard seed
1/2 c. chopped roasted red pepper (roast one yourself or purchase from the condiment section of your local grocery store)
1/4 c. scallions, chopped
1/4 tsp. Cajun seasoning
Combine mayonnaise, ketchup, hot sauce, and stir with a wire whisk until well incorporated. Blend in the remaining ingredients and chill for about 1 hour before serving.
To prepare about 4 sandwiches …
1 c. bread crumbs
2 tbsp. Cajun seasoning
4 walleye fillets
2 to 3 c. vegetable oil for frying
4 hard sandwich rolls or French baguettes cut in 8-inch sections
2 c. shredded lettuce
2 tomatoes, sliced or chopped
2 scallions, chopped
Cayenne pepper, to taste
Mix the bread crumbs and Cajun seasoning until blended.
Beat the eggs in a separate bowl.
Cut the walleye fillets into 3-inch strips, dust with flour, and dip into the egg mixture.
Remove the fillets from the egg mixture and cover with the seasoned bread crumbs.
Fry walleye fillets in oil until a rich golden brown.
Finally, cut rolls and fill them with shredded lettuce and tomato. Place the fried walleye on the roll and drizzle with a generous portion of the red pepper remoulade. Garnish with chopped tomato, sliced scallions, and a sprinkle of Cayenne pepper for a little zip.
Fish Sandwich Recipe