Walleye Po' Boys | Wildgame Kitchen

BUCK FEVER OUTDOORS WILDGAME KITCHEN

 WALLEYE PO’BOYS

By Pat Kolbe, BUCK FEVER OUTDOORS

I’ve always been a fan of southern, cajun flavored foods - so getting to combine that flavor with the wild game and fish harvested up here in the north is a favorite of mine! Try out this take on a southern staple - The Po’ Boy Sandwich - substituting the typical ingredient of shrimp for cajun fried walleye! You can use your favorite brand of breading - most have a cajun flavor - to give it that personal flavor and kick. From there it’s all about assembling the sandwich. I like to give it a midwest touch and add cheese slices and even a good sandwich pickle! Some great sides include New Orleans style rice or french fries! Enjoy!

INGREDIENTS

• 6-8 walleye filets

• Your Favorite Cajun Breading Mix (I prefer Shore Lunch or Andy’s Cajun)

• Extra Large French Style Buns

• Iceberg Lettuce

• 1 Large Tomato sliced

• Marble Jack cheese slices

• Kosher Dill sandwich sliced pickles

• Blackened Seasoning

• Hidden Valley Spicy Ranch

• Spread Butter

COOKING INSTRUCTIONS

• Follow the directions of your favorite breading mix to batter and then pan fry the walleye filets.

• Split the french bread, buttering both insides and bake in the oven for a light crisp

• Add 2 cheese slices and bake for a few more minutes until cheese starts to melt

• Assemble the Sandwich

• Add walleye filets and shake on blackened seasoning

• Add pickle slice, 1-2 tomato slices, lettuce and then top with Spicy Ranch Sauce

• Combine with side of New Orleans/Spanish Rice or french fries

VARIATIONS/NOTES:

• This recipe would work with any variety of your favorite deep fried fish using Cajun breading!

• For a sandwich with less ‘bite’ you can deep fry fish in regular breading and just sprinkle with blackened seasoning