Crispy, golden-fried halibut meets a pile of sweet Oregon bay shrimp, all cozied up with melty Tillamook cheddar and a slather of bold, zippy Beaver Cocktail Sauce. We tucked it into a soft, fresh Market Bakery bun for a solid foundation to a legendary, coastal road trip of a sandwich.
Serves: 4
Difficulty: moderate
Prep time: 30 min
Cook time: 13-15 min.
Allergens: wheat, fish, egg, milk
Ingredients
- 1.5 lb. halibut filet, skinned, cut into large 1.5” chunks
- .33 lb. Oregon bay shrimp
- 1 t salt, divided
- ½ t black pepper, divided
- 1 c all-purpose flour
- ¼ c cornstarch
- 4 eggs, beaten
- 2 c panko bread crumbs
- 4 Market Bakery burger buns
- 1/3 c mayonnaise
- 1 lemon, wedged
- ¼ c Beaver Cocktail Sauce
- 4 slices Tillamook medium cheddar
- 4 large green leaf lettuce leaves
- 4 c vegetable oil for frying
Steps
- Preheat oven to 375F.
- In a mixing bowl, combine fish chunks, shrimp, half the salt/pepper, 1 T beaten egg and 2 T of panko. Gently mix until the mixture holds together when pressed. Form into 4 equal-sized patties and place in freezer for 15 min. to firm up — this makes them easier to bread.
- In three separate containers, place: beaten eggs, panko breadcrumbs, a mixture of flour/cornstarch seasoned with remaining salt and pepper.
- One at a time, dredge each chilled patty in the flour mixture, shaking off any excess. Dip into the beaten egg to coat fully, then press into the panko until well covered. Let rest for 1 min.
- Heat oil to 350F in heavy-bottomed pot or cast iron skillet (test oil with small piece of bread. It will bubble gently around the edges when ready.) Carefully fry patties in batches until golden brown and crisp on both sides. Transfer to parchment lined sheet pan.
- Bake patties to 165F internal temp, about 8 min. Toast burger buns, open-faced, in the oven at the same time.
- Place a slice of cheddar on each patty and let it melt slightly. Spread mayo on bottom half of each toasted bun. Top with the cheesy fish patty, a leaf of lettuce, and a generous spoonful of cocktail sauce on the top bun.
- Serve immediately with lemon wedges on the side.
