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Location: Orland Park, IL | With Fat Tuesday, and you know thats beeg in my house, right around the corna, this recipe heet the spot. Will be preparing this week.
Thats what you get for not feeshing the first weekend in some time. Just vegged around the house and found this gem in the October 1997 issue of In Feesherman. Funny, the mag didnt have one url in it. Meessus was very happy, and pretty much spent the whole weekend shopping, knitting and lunching. Me and 5YO just screwed around.
(PS See they talked like thees back then.....)
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Walleye Po Boy Sang-wheech with Roasted Red Pepper Remoulade
By Chef Micheal Smith with Tom Kavanaugh
From the October 1997 In Feesherman
This sang-wheech is the North Country version of the LA Classic. Quick and easy to prepare, its the perfect end to a great day of feeshing, at home or in a cabin away from home. Add more heat by adjusting the level of Cajun seasoning to your tast. So sit back, relax, grab a cold drink and enjoy a taste of "Naw Orlans"....North Country Style.
Remoulade
1/2 c mayonnaise
1/4 c ketchup
1/2 tbsp Louisiana Hot sauce
1 tsp. whole yellow mustard seed
1/2 c. chopped roasted red pepper (roast one yourself or purchase from the condiment section of your local grocery store)
1/4 c. scallions, chopped
1/4 tsp Cajun Seasoning
Combine mayo, ketchup, hot sauce and stir with a wire whisk until well incorporated. Blend in the remaining ingrediants and chill for about 1 hours before serving
To prepare 4 sang-wheeches:
1c. bread crumbs
2tbsp. Cajun Seasoning
2 eggs
4 walleye feellets
2 to 3 c vegetable oil for frying
4 hard sang-wheech rolls or French baguettes cut in 8-inch sections
2 c shredded lettuce
2 tomatoes, sliced or chopped
2 scallions, chopped
Cayenne pepper, to taste
1. Mix the bread crumbs and Cajun seasoning until blended.
2. Beat the eggs in a separate bowl.
3. Cut the walleye feellets into 3-inch strips, dust with flour, and dip into the egg meexture.
4. Remove the feellets from the egg meexture and cover with the seasoned bread crumbs
5. Fry walleye feellets in oil until a rich golden brown.
Finally, cut each roll and fill it with shredded lettuce and tomato. Place the fried walleye on the roll and drizzle with a generous portion of the red pepper remojulade. Garnish with chopped tomatoe, sliced scallions and a spreenkle of Cayenne pepper for a little zeep. |
