Thursday, March 5, 2015

Cod Quarter Pounders

Here’s an upscale fish’wich for Fridays.

Thanks to being baked rather than fried, these fish burgers are light but pack a full quarter pound of fish into a serving.  We flavor them with a little dill and oregano and encourage you to try the herbs you like best with cod.  Notice that the amount of extra ingredients in these fish patties is minimal including less than one tablespoon of mayonaise for a whole pound of fish.  That's the secret to a cod burger that tastes like cod.

Make the regular size for burgers or small ones to serve over salad or as an appetizer.

Cod Quarter Pounders
Yield: 4 burgers, 16 sliders or mini-cod cakes

1 pound cod, haddock, pollack (previously frozen is OK)
2 teaspoons mayonnaise (or 1 each mayonnaise and cream)
¼ teaspoon Dijon mustard
good pinch each of salt, pepper, dill, oregano
1/2 cup panko bread crumbs
spray oil

  1. Preheat oven to 400˚F.  
  2. Chop cod into large chunks.  Place in a food processor and pulse, just a few times to break up fish.  Remove and throw away any skin pieces then pulse one or two more times.  You are looking for a chunky chopped fish rather than pureed fish texture.  
  3. Transfer chopped fish to a medium sized bowl.  
  4. Add mayonnaise, mustard, salt and pepper and herbs.  Use a fork to mix these ingredients together.   
  5. Stir in most of the bread crumbs.  Fish burgers should be easily formed without sticking to your hands.  Add more bread crumbs if fish is sticking.  
  6. Form four patties and place on a lightly oiled sheet pan.  If you have extra bread crumbs you can press the onto the tops of the patties.  
  7. Spray a little more oil on top of each patty.  
  8. Bake 10-12 minutes until fish is cooked through.  Fish patties are delicate so carefully use a wide spatula to place them on toasted rolls or on top of a green salad. 

Cod burger toppers: avocado, hot sauce mixed with mayonnaise or tartar sauce, pickled jalepeños, dill pickles, lettuce, tomato slices, etc

What’s on the cod in our photo? Spicy Sambal Sauce.  To make your own, mix together 1 tablespoon mayonnaise, 1-2 teaspoon Sambal (or siracha) , ½ teaspoon Dijon Mustard and 1 tablespoon diced celery.

Cooked cod burgers can be kept covered and refrigerated for up to two days.  Reheat on low power in a micorwave.  Cod burgers can also be frozen.  Use within one month for best flavor.  Defrost before gently reheating.