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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