Fried Walleye Po’boy

Cornmeal-Crusted Walleye, Cabbage-Carrot Slaw, Citrus Vinaigrette, Remoulade, Hoagie Roll

Chef Becky Carson of Ramova Grill | Chicago

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Adapted by StarChefs | july 2024

INGREDIENTS

Citrus Vinaigrette:
Yield: 1 cup
100 grams lime juice
3 grams kosher salt
75 grams neutral oil

Cabbage-Carrot Slaw:
Yield: 1 quart
½ head red cabbage, thinly sliced
1 medium carrot, batonnet

Remoulade:
Yield: 1 pint
10 grams diced shallot
6 grams chopped flat parsley
20 grams diced dill pickle
2 grams grated garlic
207 grams mayonnaise
45 grams Dijon mustard
8 grams Worcestershire
1 gram ground cayenne
2 grams ground paprika
1 gram kosher salt
8 grams lemon juice
5 grams hot sauce

Dredge:
Yield: 1 pint
235 grams fine yellow cornmeal
50 grams all-purpose flour
10 grams Old Bay seasoning
2 grams kosher salt

To Assemble and Serve:
Yield: 1 serving
Oil for frying
Buttermilk
Walleye fillet, cut into 4-ounce pieces
6-inch hoagie roll, sliced lengthwise and toasted

METHOD

For the Citrus Vinaigrette:
In a mixing bowl, whisk together lime juice and salt. Slowly incorporate oil, whisking until mixture is fully emulsified. Transfer to an airtight container and reserve.

For the Cabbage-Carrot Slaw:
In a mixing bowl, combine all ingredients. Transfer to an airtight container and refrigerate.

For the Remoulade:
In a mixing bowl, combine all ingredients. Transfer to an airtight container and refrigerate.

For the Dredge:
In a mixing bowl, combine all ingredients. Set aside.

To Assemble and Serve:
In a fryer, heat oil to 350°F. Place buttermilk in a mixing bowl. Submerge fish in buttermilk, then dip in Dredge until evenly coated. Fry 3 minutes. Flip and fry additional 2 minutes, or until golden brown. Transfer fried fish to a paper towel-lined plate. Let drain. In a mixing bowl, toss Cabbage-Carrot Slaw and desired amount Citrus Vinaigrette. Set aside. Smear generous amount Remoulade on the bottom half of hoagie. Top with fried fish followed by dressed Cabbage-Carrot Slaw and additional Remoulade. Close sandwich and transfer to a serving plate.

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