Cod Burgers
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These crispy panko-crusted cod burgers are the perfect way to enjoy crunchy and creamy burgers at home without the guilt of deep frying. Topped with a zesty jalapeño slaw and a slathering of creamy sriracha-lime crema, every bite delivers the ideal balance of crunch, heat, and tang.
When you’re craving burgers but want something a little lighter, these cod burgers are the way to go! Quick to prepare and bursting with flavor, they’re the perfect choice for a casual weekend gathering or midweek dinner.
What are cod burgers?
These cod burgers offer a fresh spin on the classic burger, featuring a panko-crusted cod fillet that is baked until crispy rather than fried for a lighter finish. The burger consists of bold, complementary components, such as a bright jalapeño slaw for crunch and heat, and a creamy, tangy sriracha-lime crema that ties everything together.
Served on a toasted brioche slider bun, the combination delivers a balance of mouth-watering textures and flavors.
Why you’ll love these cod burgers
- It’ll take you just 30 minutes to make these delicious cod burgers from scratch, or you can prepare some of the recipe components ahead for added convenience.
- It’s the perfect casual weekend family meal that’s loved by kids and adults alike, while also lighter than traditional beef burgers.
- Leftover panko-crusted cod fillets are great for healthy grain bowls and salads.
- Baking the cod fillets instead of frying instantly makes these cod burgers a healthier choice!
Ingredients needed to make cod burgers
- Panko-crusted cod fillets: These crispy panko-crusted cod fillets are the key to delicious cod burgers, taking ordinary cod fillets and baking them with a panko topping that’s seasoned with garlic powder, smoked paprika, Old Bay seasoning, salt, and pepper.
- Jalapeno slaw: This simple yet ultra flavorful slaw combines shredded green cabbage, sliced jalapeno, apple cider vinegar, honey, and salt. It adds a crunchy texture to contrast the flaky cod while also providing a subtle kick of heat.
- Sriracha-lime crema: For the creamy element of these cod burgers, simply combine Greek yogurt, sriracha, lime juice, honey, garlic, and salt.
- Buns: Brioche slider buns are ideal for these cod burgers. For added crispy texture, toast the buns with butter or avocado spray.
How do you make cod burgers?
Prepare the panko-crusted fillets:
- Preheat the oven to 425 degrees F and spray a sheet pan generously with cooking spray.
- Combine the panko with the seasonings.
- Brush each cod fillet with olive oil and firmly press the panko mixture on both sides.
- Place the panko-crusted fillets on the prepared baking sheet and bake for 12-14 minutes, or until the crust is crispy and deeply golden.
Make the slaw:
- Toss the cabbage and jalapeño with the vinegar, honey, and salt.
- Let the slaw sit for 5 minutes so that the flavors meld.
Make the crema:
- Whisk the ingredients for the crema in a mixing bowl until completely smooth and thick.
Assemble and serve:
- Toast the brioche buns in a heated buttered pan, cut-side down.
- Spread the crema on both halves of each bun.
- Lay down the crispy cod fillet, followed by a generous topping of slaw. Enjoy!
Serving
These cod burgers can be enjoyed as is or with a serving of No Roux Mac and Cheese, Sweet Potato Fries, Red Potato Salad, Watermelon Basil Salad with Feta, or a simple green salad.
End off your meal with something sweet, like rich brownies, or a bowl of vanilla ice cream with chocolate sauce.
Sandy’s tips and substitutions:
- Salad storage: Store any leftover cod fillets in an airtight container in the refrigerator for up to 3 days. The leftovers (cold) are great on a salad. Leftover slaw and crema should also be stored in the fridge, in separate airtight containers, for a few days at most.
- Test for doneness: Cooked cod fillets should be firm and flaky. Use the back of a spatula to see if the cod fillets are “firm.” If still spongy and soft, continue to bake for another minute.
- Don’t overbake: Be careful that you don’t overcook the fillets as they will dry out and become rubbery. Fish is typically done when it reaches an internal temperature of 145 degrees F.
- Make ahead: Make the slaw and crema ahead of time and store separately in an airtight container in the fridge. I prefer to make the panko topping just before assembling to preserve the crispy texture as much as possible.
- Easy clean-up: Use foil or parchment paper to line the baking sheet for easy clean-up. You could also spray the parchment paper with cooking spray for easy removal of the fillets.
- Don’t overcrowd the pan: Use a large enough baking sheet to ensure the fillets have room to bake with adequate air circulation in the oven, otherwise they could steam.
- Always use fresh fish: To ensure you get the freshest fish, always smell it. Make sure it doesn’t smell extremely fishy. Also when patting dry, make sure it is not slimy. Fish should be firm.
- Toast the buns: For best texture, toast the buns just before assembling these cod burgers, not too far ahead.
Variations:
- Pistachio-crusted topping: Swap out the panko breadcrumbs for chopped nuts (pistachio, cashews, pecans, or your favorite nut).
- Fish: If you don’t like cod, use salmon fillets instead. Bake the salmon fillets for roughly the same amount of time (12-14 minutes) at 425 degrees F.
- Gluten-free: Use gluten-free panko breadcrumbs for the panko mixture.
- Crema: I’ve used a 0% fat Greek yogurt, but you could use full-fat Greek yogurt for a richer crema.
- Low-carb: Ditch the buns and serve these cod fillets on crispy lettuce leaves instead.
If you’re on the search for more comforting and indulgent meals in buns, check out this Easy Chili Dog Recipe, Big Mac Sloppy Joes, and Bird Dog Recipe.
More homemade burgers you’ll love
- Jalapeno Popper Burgers
- Grilled Turkey Burgers
- Hawaiian Burgers
- Korean Chicken Burgers
- Bison Burgers
Get the Recipe:
Cod Burger Recipe
These baked cod burgers are a delicious alternative to classic beef burgers – and without the guilt of deep frying! They’re loaded with zesty jalapeño slaw and a smothering of creamy sriracha-lime crema.
Ingredients
For the Cod Fillets
- 4 4 oz cod fillets
- 2 tbsp olive oil
- ½ cup panko breadcrumbs
- 1 tsp garlic powder
- 1 tsp smoked paprika
- ½ tsp Old Bay seasoning
- salt and black pepper
- cooking spray
For the Jalapeno Slaw
- 1 ½ cups shredded green cabbage
- 1 jalapeño, thinly sliced
- 2 tbsp apple cider vinegar
- 1 tsp honey
- pinch of salt
For the Sriracha-Lime Crema
- ½ cup Greek yogurt, 0% fat
- 2 tbsp sriracha
- juice of 1 lime
- 1 tsp honey
- 1 garlic clove, minced
- pinch of salt
- 4 brioche slider buns, toasted with butter or avocado spray
Instructions
- Preheat the oven to 425 degrees F and spray a sheet pan generously with cooking spray.
- Combine the panko with the seasonings.
- Brush each cod fillet with olive oil and firmly press the panko mixture on both sides.
- Place the panko-crusted fillets on the prepared baking sheet and bake for 12-14 minutes, or until the crust is crispy and deeply golden.
- Toss the cabbage and jalapeño with the vinegar, honey, and salt.
- Let the slaw sit for 5 minutes so that the flavors meld.
- Whisk the ingredients for the crema in a mixing bowl until completely smooth and thick.
- Toast the brioche buns in a heated buttered pan, cut-side down.
- Spread the crema on both halves of each bun.
- Lay down the crispy cod fillet, followed by a generous topping of slaw. Enjoy!
Notes
Sandy’s TIPS:
- Don’t overbake: Be careful that you don’t overcook the fillets as they will dry out and become rubbery. Fish is typically done when it reaches an internal temperature of 145 degrees F.
- Make ahead: Make the slaw and crema ahead of time and store separately in an airtight container in the fridge. I prefer to make the panko topping just before assembling to preserve the crispy texture as much as possible.
- Easy clean-up: Use foil or parchment paper to line the baking sheet for easy clean-up. You could also spray the parchment paper with cooking spray for easy removal of the fillets.
- Don’t overcrowd the pan: Use a large enough baking sheet to ensure the fillets have room to bake with adequate air circulation in the oven, otherwise they could steam.
- Always use fresh fish: To ensure you get the freshest fish, always smell it. Make sure it doesn’t smell extremely fishy. Also when patting dry, make sure it is not slimy. Fish should be firm.
Calories: 438kcal, Carbohydrates: 51g, Protein: 14g, Fat: 21g, Saturated Fat: 11g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 1g, Trans Fat: 0.003g, Cholesterol: 145mg, Sodium: 689mg, Potassium: 151mg, Fiber: 2g, Sugar: 5g, Vitamin A: 1064IU, Vitamin C: 19mg, Calcium: 109mg, Iron: 2mg
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Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
