Shrimp Patty Sandwiches Recipe 4
This recipe crafts savory shrimp and haddock patties, expertly seasoned and bound with a blend of pancake mix, cornmeal, and breadcrumbs. Pan-fried to a golden crisp, these flavorful patties are served on soft hamburger buns, optionally garnished with fresh lettuce, tomato, and onion, creating a quick and satisfying seafood sandwich.
Equipment
- 1 Large Mixing Bowl
- 1 Whisk
- 1 Measuring Cups and Spoons
- 1 Large skillet or frying pan
- 1 Spatula
Ingredients
Main
- 4 eggs
- 4 cans 6 ounces each shrimp, rinsed and drained or 2 cups medium cooked shrimp, peeled and deveined
- 1/2 pound haddock cooked and flaked
- 1 cup plus 3 tablespoons pancake mix
- 2 tablespoons cornmeal
- 1/2 teaspoon dried parsley flakes
- 1/2 teaspoon celery salt
- 1/4 teaspoon ground mustard
- 1/4 teaspoon paprika
- 1/2 cup dry bread crumbs
- 3 to 4 tablespoons canola oil
- 8 hamburger buns
- Lettuce leaves tomato slices and onion slices, optional
Instructions
- In a large mixing bowl, whisk the eggs thoroughly.
- Add the rinsed and well-drained shrimp, along with the cooked and flaked haddock, to the whisked eggs. Mix gently to combine.
- Stir in the pancake mix, cornmeal, dried parsley flakes, celery salt, ground mustard, and paprika until just incorporated.
- Gradually add the dry bread crumbs, mixing until the mixture is firm enough to be formed into patties.
- Divide the mixture into 8 equal portions and carefully shape them into patties that will fit your hamburger buns.
- Heat 3 to 4 tablespoons of canola oil in a large skillet over medium heat until shimmering.
- Carefully place the shrimp patties into the hot oil, cooking in batches if necessary to avoid overcrowding.
- Cook the patties for 3-5 minutes per side, or until they are golden brown and heated through, flipping only once.
- While the patties cook, lightly toast the hamburger buns for added texture, if desired.
- Assemble the sandwiches by placing a hot shrimp patty on each hamburger bun, and garnish with lettuce leaves, tomato slices, and onion slices as preferred before serving immediately.
Notes
Ensure both the shrimp and haddock are thoroughly drained and flaked finely to create a cohesive patty mixture. Avoid overmixing the patty ingredients, as this can lead to a tough texture. The combination of pancake mix and cornmeal provides a unique binding and crispness; adjust bread crumb quantity as needed to achieve a firm, workable consistency. Form patties uniformly for even cooking and a professional presentation. When pan-frying, do not overcrowd the skillet to maintain consistent oil temperature, ensuring each patty develops a beautiful golden-brown crust. Consider toasting the hamburger buns for added texture and to prevent sogginess from the patty. A simple homemade remoulade or tartar sauce would elevate these sandwiches significantly.