105 LAKE BRUIN CRAPPIE BURGERS | Hooks, Lies & Alibis with Chef John Folse | LPB
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Thursday, September 20, 2018
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Prep Time: 1 Hour
Yields: 6 Servings

Fish patties are easy to make, flavorful and versatile in recipes. They can be used in pasta sauces, coated and deep-fried or even rolled into tiny ball shapes and sautéed or fried as an hors d’oeuvre or appetizer. I love them on burgers as well.

1½ pounds crappie fillets
1 cup minced red onions
¼ cup minced red bell pepper
¼ cup minced yellow bell pepper
1 tbsp minced garlic
2 tbsps minced parsley
1 tbsp minced tarragon
⅛ tsp red pepper flakes
2 eggs, lightly beaten
salt and freshly ground black pepper to taste
granulated garlic to taste
1 cup seasoned Italian bread crumbs
½ cup extra virgin olive oil
Louisiana Tartar or Rémoulade Sauce (see recipes)
6 hamburger buns
6 slices tomato
6 pieces lettuce

In a large saucepan, bring 6 inches of lightly salted water to a boil. Add fish fillets and poached 3–5 minutes or until cooked through. Remove from heat, drain well and set aside. When cool, using a fork, flake fish thoroughly and place in a large bowl. Add onions, bell peppers, minced garlic, parsley, tarragon, red pepper flakes and eggs, blend well and season to taste using salt, pepper and granulated garlic. Sprinkle in bread crumbs, mix well then form into 6 patties. When ready to cook, in a large sauté pan, heat oil over medium-high heat. Add 2–3 patties at a time and pan-fry 3–5 minutes or until golden brown on each side, turning occasionally. While patties are frying, spread Louisiana Tartar or Rémoulade Sauce on each side of hamburger buns. Remove patties from skillet, place on hamburger buns and top with tomato slices and lettuce.

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