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


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