18 Nebraskaland • August-September 2023
Fried walleye and coleslaw sandwich. JENNY NGUYEN-WHEATLEY, NEBRASKALAND
By Jenny Nguyen-Wheatley
WALLEYE PO' BOYS
Servings: 4
Prep time: 15 minutes
Cooking time: 20 minutes
Ingredients:
•
4 walleye fillets, skinless and boneless
•
1
⁄2 cup of fish/seafood breading
•
Vegetable oil
•
4 cups of coleslaw mix
•
1
⁄2 cup of mayonnaise
•
1
⁄4 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
1. Combine 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.
2. In a frying pan, heat about
1
⁄4 inch of oil to 350°
Fahrenheit. Meanwhile, check walleye for bones. Rinse
fish under cold water, shake off excess moisture and roll
into the breading.
3. Fry the walleye until golden and crispy on both
sides, carefully flipping halfway through. Drain on
paper towels. If needed, fry fish in batches and keep
warm in a 200° oven until you're ready to assemble the
sandwiches.
4. Before serving, give the coleslaw a good mix.
Assemble po' boys with fish, coleslaw, sliced tomato
and avocado. Season tomato and avocado to taste with
salt and pepper.
IN THE FIELD
