Hushpuppy Inspired Fish Sandwiches
These fish sandwiches are inspired by the flavors of the food I ate at the beach on Hilton Head Island, namely fried grouper and hushpuppies. Fresh yet decadent, these are sure to please!
Ingredients
For the fish cakes
- 1 and ½ pounds fish filet I used steelhead, but any sturdy fish filet should work.
- ¾ cup fresh corn kernels frozen and thawed is fine, too.
- ½ red bell pepper, finely diced
- ½ red onion, finely diced
- 3 garlic cloves, grated or finely diced
- ¾ cup panko bread crumbs
- 2 eggs
- ¼ teaspoon Worcestershire sauce you could also use soy sauce.
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the pan
- a neutral oil, such as canola
Instructions
- Remove the skin from your fish filet, if necessary.
- Dice the fish into ½ inch pieces.
- Add all ingredients into a medium mixing bowl, and stir to combine.
- With your hands, take a scoop of the mixture and form it into a patty.
- Place fish cakes on a parchment paper lined baking sheet, and put them in the freezer while your oil preheats.
- Place a large skillet on the stove over medium heat.
- After the pan preheats for a few minutes, put enough oil in so that there is a ¼ inch coating all across the surface of the pan.
- When the oil is hot, remove your fish cakes from the freezer, and place in the oil. There should be sizzling and bubbling.
- Fry until crispy on the first side, about 3-4 minutes.
- Flip the fish cakes, being careful not to splash yourself, and fry until crispy on the second side, another 3-4 minutes.
- Drain on a plate lined with paper towels, sprinkling with salt immediately after they come out of the oil.
- Serve on a toasted bun with lettuce, tartar sauce, and a squeeze of lemon.