Fish Burger

Sandwich

Recipe courtesy of Louisiana Kitchen & Culture magazine

Serves 4

Ingredients: 
  • 4 4-ounce fish fillets, such as snapper, grouper, or redfish, about 1 inch thick
  • Creole or Cajun seasoning
  • 1 cup flour
  • 2 eggs
  • 1 cup panko bread crumbs
  • 3 tablespoons cooking oil
  • 2 tablespoons butter
  • 4 burger buns, for serving
  • Dill Pickle Tartar Sauce (click for recipe)
  • lettuce, fresh dill, pickles, for garnish

Fish Burger

Fish Burger

Click image to enlarge

Method: 

Wash fish fillets and pat dry. Sprinkle both sides generously with Cajun or Creole seasoning. Spread flour on a plate; whisk eggs in a shallow bowl until no thick strands of egg white remain; spread panko on another plate.

Dredge fish fillets in flour, shaking off excess; dip in eggs, then in panko bread crumbs, pressing to adhere. Place on a wire rack and refrigerate for 20 minutes.

Place oil and butter in a large skillet over medium-high heat; oil is hot when a pinch of bread crumbs sizzle vigorously when dropped into oil. Add fish fillets and cook until golden brown, 2 to 3 minutes, rotating after 1 minute. Turn over and cook until golden brown, 2 to 3 minutes. Drain briefly on a rack set over paper towels; do not place directly on paper towels to avoid a soggy crust. 

If desired, lightly toast buns; spread the bottom bun with Dill Pickle Tartar Sauce and garnish with lettuce. Top with a fish fillet, additional tartar sauce, and garnish as desired.


 

 

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