Fish Burger


Recipe courtesy of Louisiana Kitchen & Culture magazine

Serves 4

  • 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


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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