PO BOY SANDWICH SAUCE RECIPES

Steps:

• To start, clean your walleyes and cut the fillets into 2-inch pieces. Place back into a cooler or the refrigerator until you’re ready to dredge and fry the fish.
• Combine all of the “fancy sauce” ingredients and mix well. Cover and set aside. Cut the cabbage into super-thin strips with a sharp knife. Take your time; it’s important that the cabbage is shredded finely so it has the best possible texture for the sandwich. Dress the cabbage with the citrus and vinegar, season with salt and pepper, and set aside.
• In a small non-stick pan, add enough of the shredded cheese to just cover the bottom. Turn the heat to medium-high and “fry” the cheese for 3-4 minutes. The cheese will melt together and form a crispy golden brown fond. When the fried cheese is ready, remove it from the pan and place it on a rack to drip excess oil or on newspaper to absorb the oil. Do not place on paper towels because the cheese will stick. Repeat until you have the desired amount of fried cheese for the Po’boys.
• Mix the cornmeal with the fish batter. I add cornmeal for extra texture. Place the fish pieces in the milk. Remove the fish and let any excess milk drip off. The milk will help the batter adhere to the fish. Dredge the fish in the batter and set aside for frying.
• In a cast-iron skillet, pour in enough oil to almost cover the fish, about half an inch. Use a fryer if you have one available. Bring the oil to 350 degrees. Fry the fish in batches for 2-3 minutes on each side or until golden brown and cooked through. Make sure to maintain the temperature for each batch of fish.
• Assemble the Po’boys! First slice, toast, and butter the hoagie rolls. My favorite way to prepare the rolls is to butter them and then toast the butter side down in a pan until it’s nice and crispy. Slather the “fancy sauce” on both  buns. Start with pieces of fried cheese, then layer the fried fish, sliced tomato, and finish with the slaw. Splash on a little hot sauce for an extra kick.

Steps:

• MAKE 20 evenly spaced small cuts, about 1 ½ inches deep, all over pot roast, using the tip of a sharp paring knife. Insert garlic cloves as deep into the cuts as possible. SEASON the roast on all sides with salt and pepper. HEAT a 6-quart Dutch oven over high heat. Add oil, and when it is hot, sear the roast until it is very well browned on all sides, 4 to 6 minutes per side (don’t be afraid to let the roast get very brown – this is where a lot of the flavor comes from). TRANSFER roast to a slow cooker, then carefully add stock and close lid. Set slow cooker to high and cook for 4 hours (and up to 6 hours depending on your machine). When roast is done, it should be fork tender. PULL meat apart into thin shreds, using two forks, and mix with accumulated drippings in bottom of pot. Allow meat to cool slightly and absorb juices before assembling poboys. (Roast can be cooked and shredded up to 1 week in advance and refrigerated until ready to serve; if prepared in advance, it will need to be rewarmed, covered and in a low oven, before assembling poboys.) PREHEAT broiler. HALVE each bread piece lengthwise and spread top and bottom halves liberally with mayonnaise. Place bottom halves on a baking sheet and spoon shredded meat over them, drizzling it with extra drippings. Top meat with cheese slices. BROIL bottom halves of bread with meat and cheese in oven just until cheese is melted, 2 to 3 minutes. REMOVE from oven. TOP with lettuce and tomato and sprinkle with hot sauce (if desired), add top halves of bread to each sandwich and serve immediately.