SAUCE FOR WALLEYE RECIPES

Steps:

• Season both sides of the walleye with salt and freshly ground black pepper. Coat both sides of the walleye fillet with flour, tapping off the excess. Heat the butter in a medium nonstick skillet over medium-high heat and cook the walleye on one side for 2 to 3 minutes, or until golden. Turn the fillet over and cook until fish is opaque and cooked through. Remove to a plate and keep warm. Add the sliced mushrooms and diced tomatoes to the fish pan and cook until mushrooms are golden and any liquid has evaporated. Add some of the garlic wine sauce and season with salt and pepper, to taste. Serve the fish over linguini and top with the pan sauce. Garnish with a lemon wedge.
• Melt the butter in a medium saucepot over medium heat. Add the garlic and saute until beginning to brown, about 5 minutes. Add the water, clam base, white wine, and lemon pepper, and simmer until reduced and thickened, about 10 minutes.

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.