I’m a wholehearted fish lover, and this recipe is a favorite even among people who don’t usually choose fish. Crispy Cod Burgers take the familiar burger idea and give it a seafood twist: tender, flaky cod patties seasoned with Old Bay, minced chives and parsley, fried until deeply golden and crispy, then served on buttered, toasted brioche rolls with a crunchy coleslaw topping. The contrast of hot buttery bread, a crisp exterior with a soft interior, and cool coleslaw makes these burgers especially satisfying.
Making fish burgers is straightforward. Start with boneless, skinless cod filets—fresh or fully thawed—and process them with half an onion in a food processor. The idea of puréed fish may sound odd, but it creates the ideal texture for a cohesive patty. Stir in fresh bread crumbs, a generous amount of minced chives and parsley, a couple of eggs, and a tablespoon of Old Bay Seasoning, then form and fry the patties until golden brown. Toast the rolls in butter in the same pan for extra flavor. These burgers are easy to crave once you’ve tried them.
Cook’s Notes
- To save dishes, process ingredients in stages without washing the food processor between steps. First, pulse the bread into fine crumbs and transfer them to a bowl. Then process the onion until finely minced, followed by the cod until it’s broken down with no pieces larger than pea-sized. Combine everything in the mixing bowl.
- Don’t hesitate to process the fish thoroughly. With good cod, the mixture will look more like shredded fish than whole flakes; this texture helps the patties hold together and fry up evenly. The photo below shows the consistency you’re aiming for.
- These burgers are excellent topped with a crunchy coleslaw in the spirit of a classic fish fry. Use your favorite coleslaw recipe for best results.
Crispy Cod Burgers
Rebecca Lindamood
Pin Recipe
Ingredients
- 1/2 a cooking onion peeled and finely chopped
- 2 pounds boneless, skinless filets of cod
- 2 cups fine fresh bread crumbs or 6 slices of bread processed into crumbs
- 1/2 cup minced chives one full bundle
- 1/3 cup minced fresh parsley
- 3 large eggs
- 1 tablespoon Old Bay Seasoning
- 1 stick salted butter softened
- 8 brioche or kaiser sandwich rolls split
- sunflower or canola oil
For serving:
- 2 cups your favorite coleslaw
Instructions
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Add the chopped onion to a food processor fitted with a metal blade. Process until the onion is very finely minced. Add the cod and pulse until the fish is broken down into a mostly smooth purée with no pieces larger than pea-sized. Scrape the mixture into a bowl and stir in the bread crumbs, chives, parsley, eggs, and Old Bay until evenly combined.
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Heat a 12-inch nonstick skillet over medium-high heat. Generously butter the cut sides of the rolls and toast them in batches until deep golden brown. Transfer toasted halves to a plate and repeat with the remaining rolls.
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Pour about 1/8-inch of oil into the pan and swirl to coat. Heat until shimmering and hot—test by dropping a small piece of bread in; if it sizzles immediately, the oil is ready.
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Form the fish mixture into eight even portions, but don’t pre-form them all at once—patties can fall apart if they rest too long. Shape only as many as will fit in the pan without crowding. Handle gently to keep a light texture.
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Cook the patties on high for 4–5 minutes until the bottoms are deeply browned. Use a wide spatula and, if needed, a second spatula to flip each patty carefully. Transfer cooked patties to a plate, tent lightly with foil to keep warm, and repeat with the rest. Serve each burger on a toasted bun topped with coleslaw and enjoy immediately.
Nutritional information is an estimate and provided as a courtesy. Calculate nutrition using the exact ingredients you use if needed.
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