Step-by-Step Instructions

1. 1.Prepare the Special Sauce

   In a small bowl, combine 1/2 cup mayonnaise, 2 packets of sugar (approx. 2 tsp), and 1/2 tsp smoked paprika. Mix well until smooth. Set aside to allow flavors to meld.

2. 2.Prepare the Fish Patty Mixture

   In a large bowl or pot, combine the diced sheepshead fillets, 1/2 cup diced jalapeno, 2/3 cup bacon pieces, and 1.25 cups shredded mild cheddar cheese. Add 1 tsp smoked paprika and 1 tsp Creole seasoning. Mix thoroughly by hand, smashing the mixture to ensure all ingredients are well incorporated.

3. 3.Add Corn Starch and Form Patties

   Add 1/4 cup of corn starch to the fish mixture and mix well. The mixture will feel loose initially. Continue adding corn starch, a little at a time, and mixing until the mixture holds together when pressed. Form the mixture into 6 thick patties, approximately 3/4 to 1 inch thick.

4. 4.Heat Oil for Deep Frying

   In a deep pot, heat 4-6 cups of peanut oil to 375-380°F. Use a deep-fry thermometer to monitor the temperature.

5. 5.Deep Fry the Fish Patties

   Carefully place 2 patties into the hot oil. The oil temperature will drop to around 350°F. Allow the patties to fry for 60-90 seconds to form a crust before gently moving them. Fry for approximately 5 minutes per side, or until golden brown and cooked through. The patties are done when the oil temperature starts to climb back up after dropping. Remove the cooked patties and place them on a paper towel-lined tray to drain excess oil. Immediately sprinkle with a light dusting of Creole seasoning.

6. 6.Assemble the Fish Burgers

   Place the deep-fried fish patties on brioche buns. Spread a generous amount of the special sauce on the buns and top with bread and butter pickles. Serve immediately.