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.
Nutrition Facts
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