Alaska Cod New Orleans Po’ Boy Sandwich

Serves 24
Prep Time 0 minutes
Cook Time 0 minutes

Cajun Rémoulade:
4 cups mayonnaise
½ cup yellow mustard, French’s® brand
½ cup Creole mustard
½ cup sweet pickle relish
½ cup hard-cooked eggs, minced
½ cup onion, minced
¼ cup capers, minced
½ cup parsley, chopped
¼ cup sugar
2 Tbsp. Worcestershire sauce (or to taste)
2 Tbsp. Creole seasoning (or to taste)

24 hoagie rolls or submarine rolls, split
8 oz. butter, softened
4 lb. 8 oz. to 6 lb. battered Alaska Cod or Pollock pieces,
   frozen (1 to 2 oz. each) or Alaska Popcorn Fish pieces,
   frozen (0.2 oz. each)

72 tomato slices
96 hamburger pickle slices
1 lb. 8 oz. iceberg lettuce, shredded


Cajun Rémoulade:
To make Cajun Rémoulade, in bowl, mix all ingredients to blend thoroughly. Cover and refrigerate at least 2 hours before using. Makes about 7 cups.

For each sandwich, spread each cut side of 1 roll with 1 tsp. butter; griddle until golden. Deep-fry 3 to 4 oz. fish until cooked through; drain. Spread each cut side of roll with 2 Tbsp. Cajun Rémoulade.

On roll bottom, layer 3 tomato slices, 4 pickle slices, 1 oz. lettuce, and the fish. Cover with roll top.

“Golden fried Wild Alaska Seafood served on a soft roll with lettuce, tomato, pickles and sweet and spicy Cajun Rémoulade.”