I’ve recently started making “fish hamburgers” and would like to hear your variations on the idea: Chop raw fish, onion and parsely very fine; mix with egg, breadcrumbs and salt; form patties and brown on both sides in a little oil (low heat).
I eat ‘em on toasted ciabatta with lettuce and mayo with a sprinkle of dill and have been using frozen fish because it’s so cheap and convenient, as well as tasty and nutritious.
Anyone make something similar?
Sounds good.
How about a fish burrito? That’s kind of a sandwich. Sort of.
Yesterday I wanted lunch. I would have liked to have had a (Buddig pressed beef) sandwich, but the store didn’t have any low-carb bread. Instead I heated some oil in a stainless-steel sauté pan, added a haddock fillet to the hot oil, sprinkled it with a little taco seasoning, and turned it once. I ended up sort of chopping it up in the pan, and scraping up all of the brown bits.
I rolled up the fish in a low-carb whole-wheat flour tortilla with coleslaw (right out of the bag, no dressing, just veg) and some Costco Bitchin’ Sauce.
Sauerkraut or kimchi are great additions particularly with tuna.
I make jumbo fish tacos* with just 4 ingredients
Young’s Beer Batter Fried Cod Fillets
Whole wheat soft tacos
Shredded red cabbage
Hidden Valley Ranch Secret Sauce
(optional: just a sprinkle of shredded cheese)
*inspired by the delicious “giant” fish tacos served at Harbor Fish Cafe in Carlsbad
You’ve made Satsuma Age https://www.google.com/search?q=satsuma+age&rlz=1C1ASVC_enUS940US940&oq=satsuma+age&aqs=chrome…69i57j69i60.4096j0j4&sourceid=chrome&ie=UTF-8
I’m sure other Asian countries have their variations also.
I bought some kind of frozen ‘fish patty’ from the discount bin (too lazy to go look what they are right now). I cooked a few up and they were terrible. I grabbed 3 boxes because they were so cheap. Now I know why.
Not sure if the dogs even liked them, and they eat cat poop.
Yeah, close enough! Same for blondebear’s beer-batter recipe. I’m mostly interested in variations on the idea described above, but suggestions about other cooking methods and/or delivery systems are welcome, too.
Didi44: I didn’t know about the Asian connection. Thanks for posting that.
Tonight, I’ll probably have one on a corn tortilla with avocado, onion and cilantro.
I’ve been using plain old whitefish, and it’s just now occurring to me that striped red mullet might be pretty good, too. Tasty and the bones are easily avoided.
I’ve made accras, a Caribbean fish ball or fritter that I then make roll ups with. They’re made using salt cod. It’s important to rinse the cod well, then rinse it again, and again.
Oh yeah, salt cod is among my favorites, and, in fact, what I had today for lunch. You probably know that washing’s not usually enough. It might work if you can find it in shredded form, otherwise it takes at least a full day of soaking and three changes of water to make it palatable (and I love salty food). I haven’t batter-fried fish in a while, but I used to get excellent results doing that with salt cod.
Yep! The first time I played with salt cod I thought people were exaggerating about soaking/rinsing. I learned the hard way.
I found catfish fillets! Any nice white fish will do - spray with oil, press seasoned panko crumbs on each side, spray again, and cook in the air fryer till done. Serve on a big soft toasted roll with tartar sauce and/or coleslaw.
It sounds weird, but try smearing a good mayonnaise on the fish, then breadcrumbs, then spray with oil and air-fry.
Aldi has battered cod. Air fry some, rough chop, add to tortilla, plus cabbage and tartar sauce, then roll it up.
I do something like this. I mix tarragon into Best Foods mayonnaise, coat a couple of tilapia filets with it, coat it with breadcrumbs, spray a sheet of aluminum foil on a baking sheet with Pam, and bake it in the oven.
In general I’m more likely to make fish tacos than fish burgers because less work is needed. The last time I made homemade fish burgers, my mix was like this -
Moderate chop on cheap pacific cod from store, fine chop on red onion, green onion, jalapenos and cilantro. Season with salt, and a touch of my favorite hot sauce. Add egg mixed with a dash of lime as a binder. Form into patties and leave in fridge to chill and firm up (30 minutes or so). Using just a touch of remaining beaten egg for adherence, generously apply a coating of panko bread crumbs to top and bottom.
Cook in well seasoned cast iron pan on medium heat until done. I served on some store-bought telera rolls I keep for general purpose buns, but any decent bread would work. I find that since I prefer the slightly chunky bits of fish compared to @alovem, I prefer a softer bun so it’s less likely to fall apart as I chew through ciabatta, but I can’t deny I love ciabatta as well. 
Dude, this sounds splendid
Those are quite good. I’ve used them as the basis for a sandwich on a cheap, squishy burger bun. Two wedges fit perfectly.
Thank you very much kayaker! BTW - if you do more or less the same thing, but chop everything up one stage up in coarseness (chunk the fish, medium on the hard veggies, chopped cilantro as garnish) and stir fry in a hot seasoned pan, season with salt, hot sauce, and half a lime or so of juice (maybe with a dash of fish sauce if you want some funk) you get my basic fish tacos as well. Just don’t need the egg or panko, most everything else is the same.
It’s one of the few dishes I make that doesn’t use garlic, because I find raw garlic overpowers the fish in the burgers, although you can use some in the tacos since it’s being stir fried.
I have this recipe on the back burner and frozen pickerel in the freezer and have no doubt spinning this into a sandwich would be super easy. I’d throw the tartar sauce into coleslaw for some extra crunch and put them on brioche buns.
Coconut aminos is a gluten- and soy-free substitute for soy sauce.
To the OP. You’re doing the basic fish cake recipe. I suggest small improvements. I think slowly browned or even better caramelized onions are good. Add in chopped bell peppers towards the end of browning the onions. If you like it spicy, jalapeno or other peppers de-seeded, chopped very fine and added to taste are a nice addition.