Place your fish fillets in a steamer basket and steam for 15-20 minutes until cooked through. Cooking time with vary depending on size and thickness. If you don't have a steamer basket. Place the fillets in a pan with a little water. Cover with foil and bake for 15-20 minutes at 350 degrees.
Once fish is cooked, let cool and flake with a fork. Place in a bowl and set aside. Crack egg into a bowl and add the, garlic, onion, white pepper, creole seasoning, old bay, cayenne pepper and kosher salt. Whisk until combined and then pour over the fish. Add the flour and panko bread crumbs and gently fold into the fish making sure not to shred the fish too finely.
You can either mold the mixture into patties or place into a baking pan line with plastic wrap. Refrigerate for at least 1 hour.
While fish chills, make the dressing. Mince the charred jalapeños and add to a bowl (keep the seeds if you want the heat), add the sour cream, mayo, cilantro, lime juice and sugar. Mix until combined and set aside.
Line a baking sheet with paper towels to absorb the oil from frying. Set up a breading station with three containers. Place the flour and old bay in the first container, the eggs in the second and panko in the third. One at a time, dip the fish patty in the flour, coating evenly, and then in the eggs, making sure to let the excess drip off and then finally roll into the panko. Repeat the steps until finished. In a heavy bottom pan, pour in oil until it comes halfway up sides of pan. Heat to 350 degrees. Fry the patties turning them gently until deeply golden on all sides. Transfer to the prepared baking sheet.
Toast the hamburger buns, add some of the charred jalapeño lime dressing, a fish patty, cabbage and green onions! Enjoy