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
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