Walleye Po’ Boy
Classic Walleye Po’ Boy recipe—crispy, flavorful, and easy to make. Perfect for a tasty seafood sandwich. Try this delicious dish today!
Walleye Po’ Boy
By Walleye Direct
Prep time:
15 minutes
Cook time:
20 minutes
Servings:
4
Ingredients
- 4 walleye fillets
- ½ cup of fish/seafood breading (e.g. Louisiana, New Orleans)
- Vegetable oil
- 4 cups of coleslaw mix
- ½ cup of mayonnaise
- ¼ teaspoon of celery seed
- 2 teaspoons of coarse ground mustard
- 2 tablespoons of apple cider vinegar
- 1 teaspoon of sugar
- Louisiana hot sauce, to taste
- Kosher salt, to taste
- Freshly cracked pepper, to taste
- 4 hoagie buns
- Sliced tomato
- 1 to 2 ripe avocados, sliced
Instructions
- Combine the coleslaw, mayonnaise, celery seed, mustard, vinegar and sugar. Season to taste with hot sauce, salt and pepper. Cover and refrigerate while you prepare the fish.
- In a frying pan, heat about ¼ inch of oil to 350°F. Meanwhile, check the walleye for bones and remove the skin if applicable. Rinse the fish under cold water, shake off excess moisture and roll into the breading.
- Fry the walleye until golden and crispy on both sides, carefully flipping halfway through. Drain on paper towels. If needed, fry in batches and keep warm in a 200°F oven until ready to assemble.
- Before serving, give the coleslaw a good mix. Assemble the po’ boys with fish, coleslaw, sliced tomato and avocado. Season the tomato and avocado to taste with salt and pepper.
