Crunchy, creamy, soft and flavorful are just a few delicious ways to describe this drool-worthy and satisfying Crispy Rockfish Pub Burger with Provolone and Special Sauce.
I am a purist when it comes to my seafood. I enjoy the authentic taste of the sea gently combined with fresh ingredients that compliment the flavor of fish or shellfish. I like the all the goodness of the ocean to shine through.
However, I have to admit that pan-frying rockfish in a crispy crust until golden brown is one of my favorite ways to enjoy it. Rockfish is mellow in flavor and somewhat flaky in texture. It holds up well to being lightly breaded and fried and it’s even more delicious when served with this “special sauce”.
Although I love a fried fish dinner, I think this crispy rockfish is even better when it’s made into a mouth-watering pub burger.
This luscious burger is topped with a thick slice of provolone, quick-pickled red onions, pickles, lettuce, tomato and of course, my special sauce. Can you see me drooling now?
Over the last few days I’ve been dreaming about a fish burger using my stash of seafood from the good folks over at Port Orford Sustainable Seafood. I’m honored to have this Community Supported Fishery (CSF) in my book, The Oregon Farm Table Cookbook.
I’m also proud to be a member of this amazing company that supports sustainable fishing here in Oregon and provides quality seafood to our Oregon communities.
If you love a fresh piece of seafood, but you also love a tantalizing burger, you are going to love this recipe. It makes a delicious weeknight meal or a festive weekend dinner with family and friends.
Sometimes I fry the fish, set out all the condiments, fresh burger ingredients and toasted buns, and then let everyone assemble their burgers. I like to serve this with potato chips, crispy sweet potato fries, or my kids favorite tater tots. The tater tots are also delicious dunked in the special sauce!
The Crispy Rockfish Pub Burger with Provolone and Special Sauce just might become your new favorite recipe.
Wishing you all a very Happy, Healthy and Love-Filled 2021!
Karista
Crispy Rockfish Pub Burger with Provolone and Special Sauce
Ingredients
For the Special Sauce
- 1 cup Mayonnaise
- 1/3 cup chili sauce
- 1/3 cup sweet pickle relish
- 2 cloves garlic, finely minced
- 1 teaspoon soy sauce
- ½ teaspoon black pepper
For the quick-pickled red onions
- ½ medium red onion sliced
- ½ cup seasoned rice vinegar (or more to cover the onions)
For the burgers
- 1 pound rockfish, cut into 4 pieces (makes sure there are no bones)
- Salt and pepper
- 2-3 tablespoons corn starch
- 2 eggs whisked with 1 tablespoon water
- 1 cup panko breadcrumbs
- ½-1 cup high heat oil for pan-frying (or more if needed)
- 4 slices provolone cheese
- 4 pieces of green leaf or red leaf lettuce
- 4-8 slices of tomato
- Sliced pickles
- 4 pub buns or brioche buns, buttered and toasted if you prefer
Instructions
To make the Special Sauce
- Mix together the mayonnaise, chili sauce, sweet pickle relish, garlic, soy sauce and black pepper. Set aside.
To make the quick-pickled red onions
- Add the sliced red onions to a 16-ounce jelly jar or a glass bowl and cover with the rice vinegar. Let them hang out for about 15 minutes or so, or while you’re preparing the fish. Store the remaining pickled onions in a covered glass jar or container in the refrigerator for up to one week.
To prepare the fish
- Heat a large skillet over medium or medium low heat and add enough oil to cover the bottom of the skillet. Set up three plates or bowls, one with the corn starch, one with the egg wash and one with the panko.
- While the oil is heating, season the fish pieces with salt and pepper. Then dust them in the corn starch. When the oil is hot but not smoking, dip the fish pieces in the egg wash and then the panko breadcrumbs. Place them gently in the skillet and let each piece cook until golden-brown on both sides. You may need to adjust the heat to low if your fish browns too quickly. Depending on the thickness of your fish, it should take about 3-4 minutes cook time on each side to cook the fish through. Typically, fish will cook 8-10 minutes for every inch of thickness. I find that rockfish cooks just a little faster. Also, fish does continue to cook a little when removed from the heat.
- Once your fish is done, transfer it to a fish rack over a baking sheet or plate, or a paper towel lined plate. Top with the provolone cheese. This will give the cheese time to melt a bit. I like using a fish or cookie rack as this keeps both sides of the fish nice and crispy.
To assemble the crispy rockfish pub burger
- I like to toast the buns in the oven or stove top in a pan. I spread a little butter on the inside of each bun and then toast them in the pan or on a baking sheet. Just a little toasted makes them hold up a bit better and the texture is lovely with the fish.
- Once the buns are toasted, add special sauce to each side of the bun. Place a provolone topped fish filet on the bottom bun. Layer with sliced onions, lettuce, tomato, pickles and the top of the bun. Skewer with party pics or toothpick to keep everything together prior to serving. But you’ll want to serve these immediately.
Made these tonight! I was worried they might be too greasy but that wasn’t the case. I actually found preformed rockfish burgers at the farmers market so I just followed your recipe for dredging them to make them crispy, and I followed your recipe for the fixing’s. Would definitely make again, that sauce was killer!
Oh yay!! I’m so happy you loved them and that they turned out delicious. Yep, that sauce is killer! Lol! My family loves these burgers so much I’m putting them in my new book. No publication date yet but I’ll keep everyone posted. Thank you for leaving the comment! Delicious Wishes, Karista