Walleye and Oyster Po’Boys with Beef Gravy
By Andrew Zimmern
This sandwich combines two great traditions: a fully dressed fried seafood po’boy and the dark, intensely savory gravy from a Louisiana roast beef po’boy. Here, Minnesota walleye and fried oysters are piled onto crackly French bread with lettuce, tomatoes, pickles and mayonnaise before everything gets a generous spoonful of beef gravy. It sounds unconventional until you taste it. I was first introduced to this combo at R&O’s in Metairie, Louisiana, and I can attest, it’s the one of the best po’boys around.
Walleye and Oyster Po’Boys with Beef Gravy
Ingredients
For the Beef Gravy
- 2 pounds boneless beef chuck or chuck arm roast, trimmed of thick connective tissue
- Kosher salt
- Freshly ground black pepper
- 2 tablespoons olive oil
- 1 large yellow onion, finely chopped
- 1 green bell pepper, finely chopped
- 2 celery ribs, finely chopped
- 1 teaspoon dried thyme
- 1 teaspoon freshly ground black pepper
- 1 bay leaf
- 1 teaspoon paprika
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Crystal hot sauce, plus more for serving
- 5 garlic cloves, minced
- 2 tablespoons tomato paste
- 4 cups homemade beef stock or good-quality beef bone broth
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- Kosher salt, to taste
For the Walleye and Oysters
- 2 pounds skinless walleye fillets, cut into sandwich-size pieces
- 24 large shucked oysters, drained
- Kosher salt
- Freshly ground black pepper
- 1 cup buttermilk
- 1 tablespoon Crystal hot sauce
For the Dredge
- 1 cup fine cornmeal
- 1/2 cup all-purpose flour
- 2 tablespoons Cajun seasoning
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon cayenne pepper
- 1 teaspoon kosher salt
For Frying and Assembly
- Vegetable or peanut oil, for frying
- 3 large New Orleans-style French bread loaves or 6 individual po’boy rolls
- Mayonnaise
- Finely shredded iceberg lettuce
- Sliced ripe tomatoes
- Sliced dill pickles
- Crystal hot sauce, for serving
Instructions
Make the Beef Gravy
Season the beef generously on both sides with salt and black pepper.
Heat the olive oil in a large Dutch oven or heavy pot over medium-high heat. Add the beef and brown it deeply on both sides. Take your time: the dark crust will give the finished gravy its roasted beef flavor. Do not allow the meat or the bottom of the pan to blacken.
Transfer the beef to a plate. Reduce the heat to medium and add the onion, bell pepper and celery. Cook, stirring and scraping up the browned bits from the bottom of the pot, until the vegetables soften and begin to caramelize, about 8 minutes.
Add the thyme, black pepper, bay leaf, paprika, Worcestershire sauce, hot sauce, garlic and tomato paste. Cook, stirring constantly, until the tomato paste darkens and the mixture is aromatic, about 2 minutes. Do not let the seasonings burn.
Return the beef to the pot and pour in the beef stock. Bring to a low boil, then cover and move the pot over lower heat to maintain a gentle simmer.
Cook for 90 minutes, then check the beef. Continue cooking as needed until it is fork-tender, usually another 15 to 30 minutes.
Transfer the beef to a plate. Once cool, wrap and refrigerate it for another use, such as sandwiches, hash or sliders.
Strain the braising liquid through a fine-mesh sieve into a clean saucepan, pressing gently on the solids. Discard the vegetables and skim away excess fat. Simmer the liquid until slightly reduced and intensely flavored, about 15 to 20 minutes.
Melt the butter in a small saucepan over medium heat. Add the flour and cook, stirring, until the roux is medium brown and smells toasted, about 3 to 5 minutes.
Gradually whisk the roux into the simmering braising liquid. Cook until the gravy coats the back of a spoon, about 10 minutes. Season with salt and black pepper and keep warm.
Marinate the Seafood
Meanwhile, season the walleye and oysters lightly with salt and black pepper.
Combine the buttermilk and hot sauce in a large bowl. Add the walleye and oysters, turning to coat. Cover and refrigerate for 30 to 60 minutes.
Dredge and Fry
In a wide shallow bowl, combine the cornmeal, flour, Cajun seasoning, paprika, garlic powder, cayenne and salt.
Remove the walleye from the buttermilk, allowing the excess to drip away. Press each piece firmly into the dredge, coating it completely. Transfer to a rack and let the coating set for 10 minutes.
Pour several inches of oil into a Dutch oven or deep skillet and heat to 350 degrees F.
Working in batches, fry the walleye until golden, crisp and just cooked through, about 3 to 4 minutes. Do not overcrowd the pot. Transfer to a wire rack and season lightly with salt.
Dredge the oysters in the same manner and fry until crisp and golden, about 2 to 3 minutes. Transfer to the rack and season lightly.
Assemble the Po’Boys
Split the bread without cutting completely through the opposite side. Lightly toast, if desired, but keep the interior tender.
Spread both sides of each loaf with mayonnaise. Layer on the fried walleye and oysters. Spoon the warm beef gravy generously over the seafood. Finish with the shredded lettuce, tomatoes and pickles.
Cut the large loaves into portions and serve immediately with extra gravy and hot sauce.
Tips
- The beef is primarily used to create the gravy, but it is far too good to waste. Chill it in its braising liquid or wrap it well for another meal.
- Allowing the dredged seafood to rest for 10 minutes helps the coating adhere during frying.
- You can substitute the walleye with catfish, cod or other white fish if you cannot find walleye.
