Walleye Po’boy with ‘Fancy Sauce’ | MeatEater Cook

Name: Walleye Po’boy with ‘Fancy Sauce’ | MeatEater Cook
Ingredients: Walleye Po’boy; 2 eater-sized walleyes, filleted and cut into 2-inch pieces; 4 hoagie rolls, sliced, buttered, and toasted; 1 cup New Orleans-style seafood batter (I used Louisiana Fish Fry Products’ New Orleans Style Fish Fry Seafood Breading Mix); ¼ cup yellow cornmeal; 1 cup milk; Vegetable or canola oil for frying; 8 oz. bag of shredded Monterey Jack cheese; 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; Fancy 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

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I’ve always held firmly that a sandwich isn’t perfect unless you’re wiping sauce off your face. It should be messy and entertaining; an all-out experience between two pieces of bread. The...

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Ingredients

Walleye Po’boy
2 eater-sized walleyes, filleted and cut into 2-inch pieces
4 hoagie rolls, sliced, buttered, and toasted
1 cup New Orleans-style seafood batter (I used Louisiana Fish Fry Products’ New Orleans Style Fish Fry Seafood Breading Mix)
¼ cup yellow cornmeal
1 cup milk
Vegetable or canola oil for frying
8 oz. bag of shredded Monterey Jack cheese
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
Fancy 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