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Fish Sandwich Recipe: Walleye Po'Boy with Roasted Red Pepper

Quick and easy to prepare, this Walleye Po'Boy is the perfect end to a great day of fishing, at home or in a cabin away from home.

Fish Sandwich Recipe: Walleye Po'Boy with Roasted Red Pepper

Walleye Po'Boy with Roasted Red Pepper (In-Fisherman photo)

Print Recipe

Yield: 4 sandwiches
Prep time: 15 minutes
Cook time: 20 minutes


  • 1/2 cup mayonnaise
  • 1/4 cup ketchup
  • 1/2 tablespoon Louisiana hot sauce
  • 1 teaspoon whole yellow mustard seed
  • 1/2 cup chopped roasted red pepper*
  • 1/4 cups scallions, chopped
  • 1/4 teaspoon Cajun seasoning

*Note: Roast a red pepper yourself or purchase from the condiment section of your local grocery store.

Sandwich Ingredients:

  • 1 cup bread crumbs
  • 2 tablespoons Cajun seasoning
  • 2 eggs
  • 4 walleye fillets
  • 2 to 3 cups vegetable oil for frying
  • 4 hard sandwich rolls or French baguettes
  • 2 cups shredded lettuce
  • 2 tomatoes, sliced or chopped
  • 2 scallions, chopped
  • Cayenne pepper, to taste


  1. To make the remoulade: 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.
  2. Mix the bread crumbs and Cajun seasoning until blended.
  3. Beat the eggs in a separate bowl.
  4. Cut the walleye fillets into 3-inch strips, dust with flour, and dip into the egg mixture.
  5. Remove the fillets from the egg mixture and cover them with the seasoned bread crumbs.
  6. Fry walleye fillets in oil until a rich golden brown.
  7. Finally, cut rolls in 8-inch sections and fill them with shredded lettuce and tomato.
  8. Place a piece of fried walleye on each roll and drizzle with a generous portion of the red pepper remoulade.
  9. Garnish with chopped tomato, sliced scallions, and a sprinkle of Cayenne pepper for a little zip.

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