With the month of February finally here, ice fishing season is in full swing all across the midwest. One component to fishing is finding the perfect recipes to try when the catch of the day is successful. A traditional fish fry is always a must, but in some cases, it is fun to switch things up and try something new. In Minnesota where Her Wilderness is based, one of the most common fish to catch is the walleye. With a great taste and flakey texture, it’s always a fan favorite. Below is a unique (and delicious) recipe for Walleye Po Boys brought to us by Cassie’s Wild Heart. If your luck on walleye this year has been high, this is for sure one you will want to try.

There are several components to making this Walleye Po Boy:

Making the remoulade sauce aka the sauce that goes on the po boy. It really makes the dish, trust me!
Frying the fish.
Assembling your walleye po boy.

See how easy that was? Okay, here's the recipe :)

Note: This recipe is great for a crowd or just two people and the recipe really doesn't change! The only thing you would want to make more of is that remoulade sauce, because it sure is good!

INGREDIENTS:

Walleye fillets, deboned (any kind of white fleshed fish would work here, but walleye is my favorite!)
Shore Lunch fish batter, I've used Cajun and original and they are both good!
Remoulade Sauce (recipe will be below)
Brioche baguette or brioche hot dog buns (this is what I used, but any style of hoagie roll would work here too)
Iceberg lettuce
Beefsteak tomatoes, sliced

Remoulade Sauce Recipe: (mix all together in a bowl, it's that easy!)

1/2 cup mayonnaise
1/2 cup sour cream
2 tsp. Worcestershire sauce
1 tsp. garlic powder
1 Tbsp. honey
2 Tbsp. Dijon mustard
2 tsp. hot sauce (I used Cholula hot sauce, but feel free to use whatever you like!)
1 tsp. Cajun seasoning (You can buy this, but I made my own! Recipe below!)

Cajun Seasoning: (Whisk all together in a bowl!)

2 Tbsp. salt
1 Tbsp. cayenne pepper
1 Tbsp. dried oregano
2 tsp. ground black pepper
2 tsp. paprika
2 tsp. onion powder
2 tsp. garlic powder

Directions:

1. Make the Cajun seasoning (unless you used store bought, but I highly recommend making your own) and the remoulade sauce. Set aside.

2. Preheat your vegetable/canola oil or shortening in whatever pan you use to fry fish, whether it be a cast iron like I use or a deep fryer. Ideally, you want the oil around 350 degrees F, or until you take a pinch of the shore lunch, throw it in the pan, and it bubbles like it is getting fried.

3. While the oil is heating up, grab a gallon Ziploc bag and add some Shore Lunch to it. If you are using original shore lunch, I highly suggest adding some of the Cajun seasoning to it to give some extra flavor! Add your fish to the bag and shake around. If you want you can follow the dredging process on your Shore Lunch box and do the egg wash or buttermilk. I always just do the gallon bag trick and shake it around just with the dry batter and the fish. YOU DO YOU.

4. Batter your fish however you would like. When the oil is heated up thoroughly, add your fish fillets to the pan. DO NOT CROWD THE PAN. If you crowd the pan, the temperature of the oil will go down and it will take longer to brown the fish.

5. If your oil is at the correct temperature, it should only take about 2-3 minutes per side to get golden brown, or until the fish is flaky.

6. Turn the broiler on in your oven to "High" and place your brioche baguettes in the oven, open faced like a sandwich, but faced down so the outside of the bun is facing up. I would only do this for about one minute or so, this will ensure you get a slight crunch on your po boy. If you like a softer baguette, you can skip this step all together.

7. Assemble your Po Boy! Take your baguette and spread some remoulade down. Add some lettuce, tomato, fish, oh and more remoulade on top. Po Boy is complete! Now go enjoy!

Enjoy this recipe? Check out Cassie’s Wild Heart on her website or follow her on Instagram.