Deep-Fried Sheepshead Fish Burgers with Special Sauce

Step 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.

Step 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.

Step 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.

Step 4: Heat Oil for Deep Frying

In a deep pot, heat 4-6 cups of peanut oil to 375-380°F (≈190°C) (approximately 190°C). Use a deep-fry thermometer to monitor the temperature.

Step 5: Deep Fry the Fish Patties

Carefully place 2 patties into the hot oil. The oil temperature will drop to around 350°F (≈175°C) (approximately 175°C). 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.

Step 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.

• Do not over-season the fish mixture initially, as bacon and cheese are already salty. Adjust seasoning after frying if needed.

• Ensure the corn starch is thoroughly mixed into the fish patty mixture to prevent a hard, white layer when frying.

• For best results, use a deep-fry thermometer to maintain the oil temperature between 350-380°F.

• Allow the patties to form a crust for about 60-90 seconds before attempting to move them in the hot oil to prevent sticking.

• The pickles are essential to cut through the richness of the fatty fish burgers.

• Substitute sheepshead with other firm white fish like cod, snapper, or grouper.

• Experiment with different cheeses like Monterey Jack or Pepper Jack for a spicier kick.

• Add other vegetables like finely diced onions, bell peppers, or mushrooms to the patty mixture.

• Use honey or maple syrup instead of sugar in the special sauce for a different sweetness profile.