Pancake batter pulls through as the secret ingredient in these crispy and delightful sandwiches. The batter makes the dish taste like it came from a beachfront seafood shack, and the simple accoutrements of lettuce, tomato and red onion lend a light crunch.

Ingredient :

• 4 large eggs
• 4 cans (6 ounces each) shrimp, rinsed and drained, or 2 cups peeled and deveined cooked shrimp (31-40 per pound)
• 1/2 pound haddock, cooked and flaked
• 1-1/2 cups 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
• Optional: Lettuce leaves, tomato slices, onion slices and Sriracha mayonnaise

Directions :

1. In a large bowl, beat the eggs. Add the next 8 ingredients; mix well. Shape into 8 patties. Coat with bread crumbs.
2. In a large cast-iron or other heavy skillet, cook patties in oil over medium-high heat until golden brown, about 2 minutes on each side. Serve on hamburger buns. Top with lettuce, tomato, onion and mayonnaise as desired.