Cod and mackerel burgers
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Fancy something out of the ordinary? Try this easy fish burger recipe, made of cod and mackerel for a firm, juicy finish. Danny, a.k.a Food Urchin, decided to put this recipe, adapted from Tom Kerridge's Proper Pub Food, to the test.
Ingredients
Cod and mackerel burgers
- 250g of cod fillet , skinned (or any other white fish)
- 250g of mackerel fillet , de-boned and skinned
- 1 garlic clove , crushed
- 1 tsp bicarbonate of soda
- 1 tsp smoked paprika
- 1 lime , juice only
- 1 bunch of parsley , small, finely chopped
- salt
- pepper
- sunflower oil
To serve
- burger buns
- tartare sauce , (shop bought is fine, honestly, I won’t judge)
Method
1
Using a large sharp knife, chop both the cod and mackerel fillets into a fine dice and mix together in a bowl. Try not to go overboard with the chopping, you don’t want to turn the fish into mush but don’t want the dice to be too large either, otherwise it won’t bind. Add the garlic, bicarbonate of soda, paprika, parsley and lime, along with a touch of seasoning, and mix well
2
At this stage, it’s always a good idea to test a small teaspoon and quickly fry in a pan, just to make sure you haven’t over-seasoned
3
Divide the mix equally and shape into round patties. Place on a plate and cover with cling film and leave to chill in the fridge for 1 hour
4
When ready to cook, place a frying pan on the hob and heat some oil over a medium heat. Place the patties into the pan and gently fry for about 2–3 minutes on each side, depending on thickness
5
Serve on a toasted bun with a healthy dollop of tartar sauce
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Cod and mackerel burgers
