Filet-o-shrimp Recipe

Combine 1 cup mayonnaise, 3 tbsp sweet pickle relish, 1 tsp Dijon mustard, 1 tsp chopped capers (if using), 1 tsp lemon juice, 1 tsp black pepper and 1 tsp kosher salt in a small bowl. Stir until smooth and refrigerate while you make the patties to allow flavors to meld (at least 15 minutes).

Prepare shrimp: pat the 12 oz shrimp dry with paper towels and roughly chop into 1/4-inch pieces. Keep them cold.

Lightly pulse the chopped shrimp in a food processor 4–6 short pulses until coarsely ground but not paste — you want texture. Transfer to a mixing bowl.

To the bowl add 2 tbsp cold water, 1 egg white, 2 tbsp mayonnaise, 1 cup panko breadcrumbs, 2 tsp minced shallot, 1 tbsp chopped parsley, 1 tsp lemon zest, 3/4 tsp kosher salt (from the 3 tsp listed use 3/4 here) and 1/2 tsp black pepper. Mix gently until combined. If mixture feels too wet to shape, add up to 2 tbsp more panko; if too dry, add a little water or extra egg white.

Portion and shape: divide the mixture into 4 equal portions (about 3 oz each). Shape into compact round patties about 3 to 3.5 inches wide and 1/2 inch thick. Place on a tray and chill in refrigerator 15–30 minutes to firm up (this helps hold shape when frying).

Optional Breading for Extra Crisp

If you want a crisper, breaded exterior, set up a breading station: flour (1 cup), beaten eggs (2), and 1 cup panko seasoned with 1 tsp salt and 1 tsp pepper. Dredge each chilled patty in flour, shake off excess, dip in beaten eggs, then press into panko to coat evenly. Return to tray.

Heat a large skillet over medium heat and add roughly 1/2 to 3/4 cup vegetable oil (enough to cover the bottom with about 1/4 inch depth). Heat until shimmering and registering about 350°F (175°C) or when a small piece of panko sizzles immediately.

Fry the patties in batches: cook 2–3 minutes per side for un-breaded patties (until golden and interior registers 120–125°F for shrimp) or 3–4 minutes per side for breaded patties, adjusting heat as needed to avoid overbrowning. Use a spatula to carefully flip. Total cook time will yield opaque, firm shrimp patties. Transfer cooked patties to a paper towel–lined plate to drain; keep warm in a low oven (200°F / 95°C) if desired.

Toast buns: melt 2 tsp butter in a skillet over medium heat. Split 4 buns and toast cut sides 1–2 minutes until light golden.

Assemble each sandwich: spread about 2 tbsp (adjust to taste) of the chilled tartar-style sauce on the bottom bun. Place one shrimp patty on top, add a slice of American cheese if using (cheese will soften atop the hot patty), then 2 slices of dill pickle. Spread a little sauce on the top bun and close the sandwich.

Serve immediately while patties are hot and crisp. Provide extra sauce on the side if desired.