Wild Alaska Pollock Po’ Boy

Name: Wild Alaska Pollock Po' Boy
Prep time: 1 min
Cuisine: American, Sandwich, Seafood
Ingredients: 1 Cup Mayonnaise; 2 Pieces Mayonnaise; 2 Tablespoon Capers, diced; 2 Tablespoon Fresh Parsley, chopped; 1 Tablespoon Dijon Mustard; 2 teaspoon Mustard (Whole Grain); 1.5 teaspoon Tarragon Vinegar; 1 teaspoon Sriracha; To taste Salt & Pepper; 7.5 oz Corn Meal; 7 oz Flour; 2 teaspoon Cayenne Pepper; 2.5 Cups Water; 12 Sandwich Rolls or Brioche Rolls (Split); Lettuce (Chopped); Tomatoes (sliced)

Prep Time 1 minutes

Yield 0 servings

Ingredients

1 Cup Mayonnaise
2 Pieces Mayonnaise
2 Tablespoon Capers, diced
2 Tablespoon Fresh Parsley, chopped
1 Tablespoon Dijon Mustard
2 teaspoon Mustard (Whole Grain)
1.5 teaspoon Tarragon Vinegar
1 teaspoon Sriracha
To taste Salt & Pepper
7.5 oz Corn Meal
7 oz Flour
2 teaspoon Cayenne Pepper
2.5 Cups Water
12 Sandwich Rolls or Brioche Rolls (Split)
Lettuce (Chopped)
Tomatoes (sliced)

Directions

1. 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.

2. 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.

3. To serve, spread 3 tbsp. Remoulade sauce per sandwich roll. Top with lettuce, tomatoes, and fish.

Serves 12.