Gordon Ramsay’s Po’ Boy Big Game Sandwich

For caramelized onions: In a hot sauté pan, add Unsalted Butter (2 Tbsp). When butter is melted, add the sliced Yellow Onions (2). As the onions begin to soften and get color, deglaze the pan with Bourbon (4 Tbsp). Be careful not to stand over the flame as the bourbon will catch on fire to flambé.

Let the flame burn out, reduce the heat to medium, and let onions continue to cook down until dark brown. Season with Kosher Salt (1 tsp).

For the remoulade: Combine the Mayonnaise (2 cups), Capers (1 Tbsp), Pickle Relish (1 Tbsp), Red Onion (1 Tbsp), Whole Grain Mustard (1 tsp), Worcestershire Sauce (1 tsp), Louisiana Hot Sauce (1 Tbsp), Creole Seasoning (1 tsp), and Fresh Parsley (1 tsp) in a mixing bowl.

For the shoestring fries: Set the fryer or heat Canola Oil (2 cups) to 350 degrees.

Peel the Russet Potato (1) and slice using the mandoline.

Soak in water for an hour, then remove and pat dry.

Fry the potatoes for 3-5 minutes or until crispy and golden brown.

Remove from the fryer and let drain.

Toss in a mixing bowl with Kosher Salt (1 tsp) and chopped Fresh Parsley (1 tsp).

For the bread: In a hot sauté pan, add Unsalted Butter (2 Tbsp). When butter is melted, toast the Baguette (1) until golden brown.

For the fish: Dredge the Skinless Black Drum Filets (2) in Louisiana Fish Fry Mix (1 cup) and drop in the fryer for 5 minutes or until golden brown. Remove from the fryer to a sheet tray with a resting rack to prevent it from getting soggy.

To construct: Spread the remoulade on both sides of the bread. Next, add caramelized onions on one side followed by Roma Tomato (1) and Iceberg Lettuce (1 head).

Place the fish on the lettuce then top with shoestring fries and serve.