This classic Louisiana sandwich receives a Northwoods twist by incorporating fresh fried walleye fillets.

Prep Time: 15 minutes, Cook Time: 5 minutes, Servings: 4

Ingredients

• 4-6 walleye fillets, or other fresh white-fleshed fish
• 22oz jar of Spicy Coating Mix
• Peanut or vegetable oil
• Hoagie rolls
• Lettuce
• Tomato
• Onion
• Lemon slices

Remoulade Mixture: 1 part Miracle Whip, 1 part ketchup, Louisiana Hot Sauce to taste

Directions for Preparing Walleye Po’ Boy Sandwiches

1. Pour peanut or another high-temperature oil into a fryer at a depth sufficient for the fillets to float while frying. Heat the oil to 350°F.

2. Place the Spicy Coating Mix into a large bowl or breading container. Lay the walleye fillets into the coating mix and shake until thoroughly coated.

3. Test the oil temperature by adding a pinch of flour. If it sizzles upon contact, the oil is ready. Fry the walleye fillets in batches, which typically takes 2 to 4 minutes depending on the thickness of the fillets. Once browned, remove and place on a paper towel-lined plate to drain excess oil.

4. While the fillets are frying, prepare the remoulade by whisking together ½ cup each of Miracle Whip and ketchup. Add Louisiana Hot Sauce to taste and mix well. (The remoulade can be prepared a day in advance and stored in the refrigerator if desired.)

5. Once the walleye fillets have cooled enough to handle, assemble the sandwiches. Start with a generous layer of remoulade, followed by lettuce, tomato slices, and the walleye fillets. Squeeze fresh lemon slices over the top and enjoy.