Filet-o-SALMON Sandwich! (Cajun-style)

I have a confession to make... I, Adam Witt, actually enjoy the Filet-O-Fish sandwich from McDonald’s. There I said it, *exhales*... that felt good. However, the fried fish sandwich is not limited to the clear plastic warming trays of the inside of a WackArnold’s kitchen (Chapelle Show fans, you know what’s good), no no. The fried fish sandwich is as broad a dish as it sounds. It can be made with any bread, any fish and any toppings; so long as fish and bread are involved it’s a fish sandwich.

This is a riff off of a Chefsteps that I did my best to simplify and make accessible for everyone. This recipe and calls for a Sous Vide (immersion circulator). If you don’t have one it can be tricky to hold the fish mixture at low enough of a temperature to make this technique work. If you’d like to give this one a go, I’ve added an affiliate link to my Amazon Storefront to my preferred Sous Vide. Let’s fry. 🤘🏼 Adam

Yield: 3-4 Sandwiches

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Filet-o-SALMON Sandwich! (Cajun-style)

Ingredients

• 1 1/2 pounds Salmon Fillets, skinned and diced
• 1 1/2 Tbsp Gelatin Powder
• 1/4 cup All-purpose Flour, divided
• 3 eggs, whisked
• 2 cups Panko Bread Crumbs
• 2 Tbsp Cajun Seasoning
• Tartare sauce, to serve
• American cheese, to serve
• Burger buns, to serve
• Kosher Salt, to taste

Instructions

1. To a large food processor add half the salmon, a pinch of salt, the gelatin, Cajun spice mix and 1/4 cup of all-purpose flour. Blend until smooth, then add the remaining salmon and pulse the machine until the salmon mixture is a mosaic of smooth paste and chunky salmon bits.
2. Transfer to a heat-proof bag and form into a square about an inch thick. Transfer the bagged salmon to the fridge and let rest overnight or AT LEAST for 2 hours. This step helps the salmon stay tender.
3. Sous Vide the salmon at 115F for 35 minutes. Remove it from the Sous Vide, then the bag, then pat dry on paper towels. Slice the patty into individual, square shaped pieces. Set up a 3-part dredging station of the remaining 3/4 cup all-purpose flour, 3 whisked eggs, and the panko bread crumbs.
4. Preheat frying oil to 375F. Coat the salmon patties in the flour, then egg wash, then breadcrumbs and fry until golden-brown, 2-3 minutes. Let finished patties drain on paper towels or a wire rack.
5. Serve on a soft white bun with tartare sauce and American cheese.

Disclaimer: I earn commission income with qualifying purchases made through Amazon’s Affiliate program and other affiliate links in this description.