Minnesota Delights: Blackbird Café Walleye Po’boy

Blackbird Café Walleye Po’boy

  
From minnesotamonthly.com
For Cajun mayo:
2 tsp. black peppercorns
1/2 tsp. whole fennel seed

1/2 tsp. whole mustard seed

1 clove garlic, finely minced

1/2 Tbsp. fresh thyme, minced

1/2 Tbsp. fresh sage, minced

1/2 tsp. smoked paprika

1 pinch cayenne

1 c. mayonnaise

Salt, to taste

For pickled red cabbage:
1 medium red cabbage, shaved (about 4 c.)
1/2 medium red onion, shaved

1/2 c. sugar

1/2 c. champagne vinegar

1/4 c. water

1 Tbsp. salt

1/2 tsp. black pepper

For fried walleye fillets:
3/4 c. finely ground Parmesan cheese
1/2 c. fresh bread crumbs

1/2 c. cornmeal

3 Tbsp. flat parsley, minced

1 tsp. smoked paprika

1/2 tsp. cumin

2 cloves garlic, minced

1 tsp. salt

1/2 tsp. black pepper

All-purpose flour, for dredging

3 eggs, beaten

Canola oil for frying

2 1-lb walleye fillets, pin bones removed, flesh cut into six equal portions

For assembly:
6 focaccia or ciabatta roles, halved lengthwise
Salted butter, at room temperature

To prepare Cajun mayo:
In dry skillet over medium-high heat, toast peppercorns, fennel seed, and mustard seed until fragrant, about 3 to 4 minutes. Allow spices to cool, then grind in spice mill. Combine ground spices and remaining ingredients. Refrigerate until ready to serve.
To prepare pickled red cabbage:
In large bowl, combine shaved cabbage and onion. Set aside. Combine sugar, vinegar, water, salt, and pepper in saucepan and bring to boil over medium heat. Cook, stirring occasionally, until sugar and salt dissolve. Pour hot liquid mixture over cabbage. Let cool for a few hours before using.
To prepare walleye:
Combine Parmesan, bread crumbs, cornmeal, parsley, paprika, cumin, garlic, salt, and pepper on plate. Place flour on a separate plate. Place beaten eggs on third plate. In deep fryer, heat oil to 350°F. Dredge fillets in flour, then egg wash, and finally cornmeal breading. Fry fillets until golden brown; when finished cooking, they should float. Remove to paper towel-lined plate.

To assemble:
Butter each side of halved rolls and broil, butter side up, until golden brown and toasted. Spread Cajun mayo on each roll to taste. Add pickled red cabbage using slotted spoon, then add walleye fillet. 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s