Po’boy Recipe

Ready ingredients

Pat walleye fillets dry and cut into 4 equal sandwich-sized pieces (about 4–5 oz each). Slice tomato into 8 thin slices. Separate cauliflower into small florets and pat dry. Split ciabatta rolls horizontally but keep attached if preferred.

Season the fish pieces lightly with 1 tsp salt and 1/2 tsp black pepper; set aside for 5 minutes while you assemble batters and sauce.

In a small bowl combine mayonnaise, Dijon mustard, sweet pickle relish, chopped capers, lemon juice, parsley, 1/4 tsp black pepper and 1/4 tsp salt. Stir until smooth, taste and adjust seasoning. Refrigerate until ready to use.

Make the wet batter: in a bowl whisk the egg lightly, then mix in cold beer (or sparkling water) and ice water until blended. Keep the mixture very cold (set bowl over ice if desired).

In a shallow dish combine 3 tbs flour, 3 tbs cornstarch, 1 tsp baking powder, 1 tsp salt, 1 tsp black pepper and 1/2 tsp cayenne. This is the dry batter base.

Place panko breadcrumbs and 1 tbs fine cornmeal in a separate shallow dish for the outer coating.

Dredge each seasoned walleye piece first in the dry batter base (shake off excess), then dip into the cold wet batter to coat completely, and finally press into the panko-cornmeal mixture to create a crisp outer crust. For extra crispness, repeat the wet batter and panko step for a double coating (optional). Place coated pieces on a wire rack while you heat the oil.

For cauliflower: toss florets lightly with 1/2 tsp salt and 1/4 tsp black pepper. Dredge florets first in the dry batter base, dip in wet batter, then coat with panko-cornmeal. These can be fried alongside the fish as a vegetarian element in the sandwich.

Heat neutral oil in a heavy skillet or Dutch oven to 350°F (175°C). Use enough oil to shallow-fry so coated pieces are half-submerged (about 1/2–1 cup in a 10" skillet) or deep-fry in 1"–2" of oil as space allows.

Carefully add coated walleye pieces in a single layer without crowding. Fry 3–4 minutes per side (6–8 minutes total) until golden brown and an internal temperature of 145°F (63°C) is reached. Remove to a paper towel-lined plate or wire rack to drain.

Fry cauliflower florets 2–4 minutes until golden and tender-crisp. Drain on paper towels or a wire rack, season immediately with a pinch of salt.

Optionally, lightly butter the cut sides of the ciabatta rolls and toast in a skillet or under a broiler until lightly golden (about 1–2 minutes).

Spread about 1.5 tbs tartar sauce on the bottom half of each roll and 1 tbs on the top half (adjust to taste).

Place a handful (~1/2 cup) shredded lettuce on the bottom half, then 1 walleye fillet per sandwich. Top the fish with 2 fried cauliflower florets and about 3/4 tbs pickled chow-chow per sandwich. Add 2 tomato slices on top, finish with a squeeze of lemon juice if desired, then close the sandwich.

Serve immediately with extra tartar and lemon wedges on the side.