Chef Jeff - Recipes - MEN GONE WILD: Creole Bluegill Burgers

Creole Bluegill Burgers

1½ pounds bluegill fillets, skin removed (see note)
¼ cup mayonnaise
3 green onions, thinly sliced
l large egg, lightly beaten
1 teaspoon Worcestershire sauce
¾ teaspoon dry mustard
½ teaspoon Old Bay seasoning
¼ teaspoon salt
2 cups fine dry bread crumbs (divided)
¾ cup vegetable oil
4 to 6 kaiser rolls or hamburger buns, split, toasted and buttered
Tomato, lettuce, thinly sliced red onion, tartar sauce or cocktail sauce for serving
Boil bluegill fillets until meat is firm, about 5 minutes. Remove and set aside to cool.
In bowl, stir together cooled fillets, mayonnaise, green onions, egg, Worcestershire sauce, mustard, Old Bay seasoning, salt and 1 cup bread crumbs until just combined. Form into 4 to 6 (1-inch-thick) patties (3½ inches in diameter). Patties will be soft but will firm up when fried. Spread remaining 1 cup bread crumbs on a plate, then dredge patties in crumbs, knocking off excess, and transfer to a platter.
Heat oil in a 12-inch heavy skillet over medium heat until it shimmers. Fry patties 2½ to 3 minutes on each side or until patties are heated through.
Transfer to paper towels to drain. Assemble burgers with buns and accompaniments.
Yield: 6 patties.
Note: If fish is frozen, thaw and rinse before cooking. Cook fish first, then remove skin carefully with knife. Bluegill is available frozen at Sendik’s on Downer, and may be available at other specialty food stores.