Wild Alaska Pollock Po' Boy

Name: Wild Alaska Pollock Po' Boy | Food Service Recipes | Trident Seafoods
Yield: 12 servings
Ingredients: 12 Wild Alaska Pollock Fillets, 4-6 oz, Skinless, Boneless, IQF; 7.5 ounces Corn Meal; 7 ounces Flour; 2 tsp Cayenne Pepper; 2 1/2 Cups Water; 12 Sandwich Rolls or Brioche Rolls (Split); Lettuce (Chopped); Tomatoes (sliced); 1 Cup Mayonnaise; 2 Tbsp Capers, diced; 2 Tbsp fresh Parsley, chopped; 1 Tbsp Dijon Mustard; 2 tsp Mustard (Whole Grain); 1 1/2 tsp Tarragon Vinegar; 1 tsp Sriracha; Salt & Pepper to taste

12 servings

Ingredients

12 Wild Alaska Pollock Fillets, 4-6 oz, Skinless, Boneless, IQF
7.5 ounces Corn Meal
7 ounces Flour
2 tsp Cayenne Pepper
2 1/2 Cups Water
12 Sandwich Rolls or Brioche Rolls (Split)
Lettuce (Chopped)
Tomatoes (sliced)

Remoulade

1 Cup Mayonnaise
2 Tbsp Capers, diced
2 Tbsp fresh Parsley, chopped
1 Tbsp Dijon Mustard
2 tsp Mustard (Whole Grain)
1 1/2 tsp Tarragon Vinegar
1 tsp Sriracha
Salt & Pepper to taste

Directions

To prepare the Remoulade Sauce: In a large bowl, combine mayonnaise, capers, parsley, Dijon, whole-grain mustard, tarragon vinegar, sriracha, and salt & pepper. Mix well, cover, and chill.
To prepare the fish: In a separate bowl, whisk together cornmeal, flour, cayenne, and salt & pepper. Batter individual fillets and deep fry at 375°F.
To serve, spread 3 tbsp. Remoulade sauce per sandwich roll. Top with lettuce, tomatoes, and fish.