Ingredients:
2 eater-sized walleye fillets
4 hoagie rolls, sliced, buttered, and toasted
1 cup New Orleans-style fish fry breading
¼ cup yellow cornmeal
1 cup milk
Vegetable or canola oil for frying
1 fresh tomato, thickly sliced
Cabbage Slaw
3 cups green cabbage, shredded
1 lime, juiced
1 lemon, juiced
2 tbsp. apple cider vinegar
Salt and pepper to taste
Sauce
½ cup mayo
2 tbsp. ketchup
2 tsp. yellow mustard
2 tsp. Worcestershire sauce
½ cup pickles, diced
½ cup onion, diced
1 tsp. smoked paprika
Directions:
- Combine all of the sauce ingredients and mix well. Cover and set aside. Cut the cabbage into thin strips. Dress the cabbage with the citrus and vinegar, season with salt and pepper, and set aside.
- Mix the cornmeal with the fish fry breading. Place the fish fillets in the milk. Remove the fish and let any excess milk drip off. Dredge the fish in the batter and set aside for frying.
- In a cast-iron skillet, pour in enough oil to almost cover the fish, about half an inch. Bring the oil to 350 degrees. Fry the fish for 2-3 minutes on each side or until golden brown and cooked through.
- Assemble the Po’boys! First slice, toast, and butter the hoagie rolls. Slather the sauce on both buns. Layer the fried fish, sliced tomato, and finish with the slaw. Splash on a little hot sauce for an extra kick.
boymomfoodie.mom 