Crispy Cod Burgers Food

CRISPY FRIED FISH BURGER RECIPE

Steps:

• Get your dredging station ready: Sift flour onto a plate and spread out. To another plate, add panko, 1/4 teaspoon of salt, 1/4 teaspoon of black pepper, onion powder, paprika, thyme, cayenne pepper, and garlic powder, whisking to combine. In a bowl, whisk egg. Set aside.
• Cut cod into two equal pieces and pat dry with a paper towel. Sprinkle with remaining 1/4 teaspoon of salt.
• Dredge each piece of cod in flour, coating all around, shaking off excess.
• Then, dip cod into whisked egg, shaking off excess
• Finally, dredge cod in panko bread crumbs, coating all around, pressing to adhere. You can place on a plate while you are getting your oil ready.
• Place the canola or vegetable oil into a large heavy-duty pot with high/tall sides suitable for frying (I used a high sided cast-iron pot).Note: Use enough oil to come up to 2 inches up the side of the pot. To monitor your oil temperature, a candy and deep-fry thermometer clipped to the side of the pot (with the tip submerged in the oil) is a great tool to use.
• Heat the pot of oil over medium heat. You want an oil temperature of about 360 degrees Fahrenheit.Note: Oil may drop in temperature when fish is placed in there, but try to keep it around that temperature.
• Gently lower each piece of cod into the oil, away from you, and cook for 3 minutes. Carefully turn the cod pieces and continue to cook for another 3 minutes or until cod is cooked through, is opaque, and flakes easily with a fork (insert the tines of a fork into the thickest part of the fish at an angle and twist gently; it should flake easily). Note: Depending on the thickness of the cod pieces, you may have to cook longer.
• When cooked, carefully remove cod from the oil (a spider strainer works great for removing the cooked cod).Optional: Place cod on a cooling rack over a baking sheet to drain of any excess grease for a minute or two, if necessary (though, mine weren't greasy).
• Sprinkle cod with additional salt (if desired).
• Mix all ingredients together in a bowl until well incorporated.
• Mix all ingredients together in a bowl, stirring to combine.
• Assemble fish burgers: toast buns (if you like), spread the cut side of each bun with tartar sauce, place piece of fish on bottom buns, top with coleslaw (and any of the other garnish options (if you like), and place top buns over top (with tartar sauce on the inside) to form your fish burgers. Serve and enjoy!

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.

CRISPY BURGERS

Steps:

• Lightly mix together the sirloin, brisket, chuck, 1 1/2 teaspoons kosher salt, 1 1/2 teaspoons pepper and the garlic powder in large bowl with a fork until just combined.
• Divide the mixture into 6 equal mounds. Gently press each meat mound between two sheets of wax paper to make a thin patty, each about 4 inches wide and a little under 1/2 inch thick. (I used a tortilla press for this. If you don't have one, use a rolling pin.) Refrigerate until ready to use. The patties can be refrigerated for up to 1 day.
• Heat a cast-iron griddle or cast-iron skillet over high heat until very hot and smoking. Place each patty on the griddle and cook, undisturbed, until a deeply caramelized crust forms, 2 to 3 minutes. Using a spatula, carefully flip each patty and top with a slice of cheese. Continue to cook for 1 to 2 minutes longer until the cheese is melted and the desired doneness is reached.
• Meanwhile, brush the inside of each bun with melted butter and place on the griddle until toasted, about 1 minute. Place each burger patty on a bottom-bun half. Dress each bun top with ketchup, mustard, onion and pickles and flip on the the burgers. Serve immediately.

CRISPY SESAME FISH BURGER WITH LIME MAYO

Steps:

• Cut the fish into 4 chunky fingers. Put the flour in a bowl with some seasoning, put the egg in another bowl, and the breadcrumbs and sesame seeds in a third. Dust the fish fingers in flour, then dip in egg and, finally, coat in breadcrumbs. Chill for 10 mins, if you have time.
• Heat a drizzle of oil in a frying pan and cook the fish fingers for 3-4 mins each side until golden and cooked through, adding a drizzle more oil if the pan looks too dry.
• Meanwhile, stone, peel and slice the avocado, squeeze over a little of the lime juice to prevent it from turning brown, then mix the remaining lime juice and coriander into the mayonnaise.
• To serve, spread a little mayo over the base of each bun, top with 2 fish fingers, a few slices of avocado and the bun lid. Serve the remaining mayo on the side.