Ingredients
- Cajun Rmoulade:
- 4 cups 4 cups mayonnaise
- 1/2 cup 1/2 cup yellow mustard, Frenchs brand
- 1/2 cup 1/2 cup Creole mustard
- 1/2 cup 1/2 cup sweet pickle relish
- 1/2 cup 1/2 cup hard-cooked eggs, minced
- 1/2 cup 1/2 cup onion, minced
- 1/4 cup 1/4 cup capers, minced
- 1/2 cup 1/2 cup parsley, chopped
- 1/4 cup 1/4 cup sugar
- 2 Tbsp. 2 Tbsp. Worcestershire sauce (or to taste)
- 2 Tbsp. 2 Tbsp. Creole seasoning (or to taste)
- 24 24 hoagie rolls or submarine rolls, split
- 8 oz. 8 oz. butter, softened
- 4 lb. 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 72 tomato slices
- 96 96 hamburger pickle slices
- 1 lb. 1 lb. 8 oz. iceberg lettuce, shredded
Servings:
Units:
Instructions
- Cajun Rmoulade:
- To make Cajun Rmoulade, 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 Rmoulade.
- On roll bottom, layer 3 tomato slices, 4 pickle slices, 1 oz. lettuce, and the fish. Cover with roll top.
- FOR YOUR DISPLAY:
- Golden fried Wild Alaska Seafood served on a soft roll with lettuce, tomato, pickles and sweet and spicy Cajun Rmoulade.
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