Baked Cod Burgers Recipes

CRISPY COD BURGERS

Steps:

• Add the chopped onion to a food processor fitted with a metal blade. Process until the onion is pulverized and almost liquified. Add the cod to the food processor with the onion and pulse until the fish is broken down into a puree with some small pieces in it. No pieces should be larger than pea-sized. Scrape the contents into a mixing bowl and stir in the bread crumbs, chives, parsley, eggs, and Old Bay until it is evenly combined and homogenous.
• Place a 12-inch nonstick skillet over medium-high heat. Lavishly butter the cut sides of all of the sandwich rolls. Toast them, as many as you can comfortably fit in a pan, until deep golden brown. Transfer the rolls to a plate and repeat with the remaining roll halves.
• Add 1/8-inch of oil to the pan. Swirl the oil to coat the pan. Allow the oil to heat until it is shimmery and hot (this can be tested by dropping a small torn piece of bread into the oil. If the oil bubbles around the bread immediately, it is ready.)
• Don't pre-form all your fish cakes, because the patties tend to fall apart if left to rest on a plate It's best just to form right before adding them to the pan. To do this most easily, divide the fish mixture into 8 evenly sized amounts. Only form as many of those into patties as you can fit into the pan without crowding. Don't squash them mercilessly! A light end texture relies on a gentle hand.
• Once your first batch of patties are in the pan, raise the heat to high and cook for 4 to 5 minutes, or until the bottoms are a deep brown. Slide a wide spatula under the fish burgers and lay an additional rubber spatula on top of the burgers. Use both spatulas to flip the patties one at a time. Take care to control how your flip them so you're not splattered with any hot oil in the pan. Transfer that batch of burgers onto a plate, lightly tent with foil to retain heat, and repeat with the remaining fish burger mixture. Transfer each burger to a toasted bun. Top with coleslaw and serve immediately.

HOMEMADE FILET-O-FISH BURGER (BAKED!)

Steps:

• Mix ingredients in a bowl. Set aside for 10 minutes+.
• Preheat oven to 180C/350F.
• Spread breadcrumbs on a tray. Spray with oil directly down, not from side.
• Bake for 3 - 5 minutes until golden. Immediately transfer to bowl.
• Brush tray clean, spray with oil.
• Cut fish fillets into square-ish shapes slightly larger than the buns (they shrink when cooked).
• Mix Batter ingredients in a bowl.
• Carefully coat fish in batter (handle with care, fish fillets can be delicate).
• Place in breadcrumbs. Use other hand to cover top and sides with breadcrumbs, pressing to adhere. Transfer to tray. Repeat with remaining fish.
• Bake 12 - 15 minutes until fish is cooked through. Immediately top with cheese - allow residual heat to make it semi melt (do not oven melt processed cheese, you get a plasticy film!).
• Cut buns in half, microwave for 20 seconds to warm through (microwave = stays soft).
• Top with fish and cheese, dollop with tartare sauce. Devour!

PERFECT TEN BAKED COD

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place 2 tablespoons butter in a microwave-safe bowl; melt in microwave on high, about 30 seconds. Stir buttery round crackers into melted butter.
• Place remaining 2 tablespoons butter in a 7x11-inch baking dish. Melt in the preheated oven, 1 to 3 minutes. Remove dish from oven.
• Coat both sides of cod in melted butter in the baking dish.
• Bake cod in the preheated oven for 10 minutes. Remove from oven; top with lemon juice, wine, and cracker mixture. Place back in oven and bake until fish is opaque and flakes easily with a fork, about 10 more minutes.
• Garnish baked cod with parsley and green onion. Serve with lemon wedges.