Ingredients:
1 pound trout fillets diced in ¼ inch cubes
1 pound white fish fillets diced in ¼ inch cubes
(white bass, crappie, walleye, cod, halibut, sea bass)
1 large shallot minced very fine
1 to 2 teaspoons Old Bay
½ teaspoon garlic powder
3 splashes of Franks Hot Sauce
1 egg
1 heaping tablespoon minced parsley
1/3 cup panko bread crumbs
Salt and white pepper to taste
Method:
Beat the egg and combine well with all other ingredients. Form the mixture in patties and chill well to firm up the burgers, at least an hour. To cook, mix a little water with another beaten egg and dip both sides of each burger in the egg to coat. Then put the burger in more seasoned panko to make a coating. Chill until ready to cook. Heat ¼ inch of vegetable oil over medium high heat until it shimmers. Cook the burgers with minimum movement and only one turn until golden brown on each side
Source: Walleyecentral.com
