Walleye Pike Sandwiches with Cambridge Sauce

Total Time:
43 min
35 min
8 min

2 servings

  • 2 (4-ounce) pieces Walleye pike
  • 1 egg, beaten with 2 tablespoons buttermilk
  • Vegetable oil, for frying
  • 3 tablespoons cornmeal
  • 3 tablespoons flour
  • Essence, recipe follows
  • 4 thick slices pumpernickel bread
  • 2 dill pickle spears
  • Cambridge Sauce, recipe follows
  • Essence (Emeril's Creole Seasoning):
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried leaf oregano
  • 1 tablespoon dried thyme
  • Cambridge Sauce:
  • 1 hard cooked egg
  • 1 can rinsed and chopped anchovy fillets
  • 1 teaspoon crushed capers
  • 1/2 teaspoon chopped chervil
  • 1/2 teaspoon chopped tarragon
  • 1/2 teaspoon chopped parsley
  • 1/2 teaspoon chopped chives
  • 1 teaspoon Dijon mustard
  • 1 teaspoon champagne vinegar
  • Pinch cayenne pepper
  • 1/2 cup olive oil
  • Salt and pepper
  • Place the fish fillets in the egg and buttermilk mixture.

  • Place vegetable oil in a deep saute pan to come no more than 1/3 up the side of the pan. Heat until a deep fat fry thermometer registers 350 degrees. Meanwhile, in a shallow bowl combine the flour and cornmeal, and season with the Essence. Coat the fish fillets with the flour mixture. Carefully drop the fish fillets into the saute pan and fry until golden, about 8 minutes. Meanwhile, spread the bread slices with a generous coating of the Cambridge Sauce. Remove the fish from the pan and drain on paper towels. Place each piece on a slice of bread and top with another slice. Garnish with the pickles.

Essence (Emeril's Creole Seasoning):
  • Combine all ingredients thoroughly and store in an airtight jar or container.

  • Yield: about 2/3 cup

Cambridge Sauce:
  • In a small bowl combine egg, anchovy fillets, capers, chopped herbs, Dijon mustard, vinegar, and cayenne. Adjust flavorings with salt and pepper. Stir and mash together thoroughly. Then gradually add the oil and incorporate completely. You should end up with a mayonnaise type consistency.

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