Walleye Po' Boy Recipe
cornmeal breaded walleye / remoulade, lettuce, tomato, pickles
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Ingredients
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For the Walleye
For the Remoulade
For Assembly
Method
Preparing the Walleye
- 1
Prepare the Breading
In a shallow dish, combine cornmeal, flour, salt, and black pepper. Mix well.
- 2
Prepare the Egg Wash
In another bowl, whisk together the eggs and buttermilk until fully combined.
- 3
Frying the Walleye
- 4
Heat the Oil
In a large skillet, heat the oil over medium-high heat until it shimmers.
- 5
Fry the Walleye
Carefully add the breaded walleye fillets to the hot oil. Fry for 3-4 minutes on each side or until golden brown and cooked through. Remove and drain on paper towels.
Making the Remoulade
- 6
Combine Ingredients
In a bowl, mix together mayonnaise, Dijon mustard, chopped capers, pickle relish, hot sauce, lemon juice, garlic powder, and paprika until smooth and well combined.
Assembling the Po' Boys
- 7
Prepare the Bread
Slice the submarine rolls or Po' Boy bread lengthwise, being careful not to cut all the way through.
- 8
Add the Fillings
Spread a generous amount of remoulade on the inside of each roll. Place a fried walleye fillet in each roll, then top with shredded lettuce, sliced tomato, and pickles.
- 9
Serve
Serve the Walleye Po' Boys immediately, with extra remoulade on the side if desired.