Whole Roasted Pollock Stuffed with Blood Orange and Mandarin
15 minutes 4 servings
Wild Alaska Pollock Po' Boy
12 servings
Ingredients
1 Cup Mayonnaise
2 Pieces Wild & Simple Batter Redi™ Wild Alaska Pollock 2.75 lb Deep Skinned, Boneless 424915
2 Tablespoon Capers, diced
2 Tablespoons 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
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.
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