1 ½ cups vegetable or canola oil
⅔ cup Dijon or prepared yellow mustard
3 - 4 green onions, minced
2 ribs celery, minced
½ cup minced fresh parsley
3 tablespoons minced dill pickles
3 tablespoons fresh lemon juice
2 tablespoons prepared horseradish
1 tablespoon paprika
½ teaspoon salt
½ teaspoon sugar
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2 cups cornmeal
1 cup King Arthur Unbleached All-Purpose Flour
1 teaspoon salt
1 teaspoon ground black pepper
1 cup buttermilk
½ - ¾ cup canola oil
4 (6 to 8-ounce) walleye fillets
4 mini loaves French bread (or large loaf/loaves cut on diagonal into four 6-inch sections)
8 ounces Cabot Sharp Cheddar or Cabot Seriously Sharp Cheddar, grated (about 2 cups)*
1 large tomato, sliced
Several leaves of Romaine or other lettuce, coarsely shredded
To Make Remoulade Sauce:
COMBINE all ingredients in bowl. Cover tightly and refrigerate for up to one week.
To Make Po-Boys:
COMBINE in medium bowl, cornmeal, flour, salt and pepper. Pour buttermilk into another small bowl.
HEAT ½ inch of oil until hot but not smoking, about 325°F, in cast iron or other heavy skillet or large pot, heat.
DIP each walleye fillet in buttermilk and then in cornmeal mixture until well coated.
When oil is hot, carefully place two fillets in pan.
COOK for 4 to 5 minutes on each side, turning with tongs, until golden brown. Transfer to plate lined with paper towels. Repeat with remaining two fillets.
SPLIT each loaf or section of bread lengthwise and pull out some of crumb from center to make more room for filling. Generously spread some of remoulade sauce on both sides. Place fried fillet in bottom of each loaf, then top with grated cheese, sliced tomato and shredded lettuce. Add top of bread and gently mash down.
Recipe courtesy of Jimmy Kennedy.