When approaching Lent — otherwise known here as FRIDAY FISH time — late in each winter, I have for the last few years worked on a loose scheme for planning my fish recipes. I look and see which sorts of meals were the most popular on FRIDAY FISH in the previous year, check on current prices, consider my own cooking bucket list, think about availability, and then give myself time to dream. What’s cooking without dreaming? This year, my six categories that still could change were: 1. frozen fish fillets (inexpensive, easy to keep, and available everywhere); 2. salmon (healthy and nearly everyone loves it); 3. crab (I love it); 4. shrimp (a year-round favorite); 5. fresh tuna (let’s splurge once, kids); and 6. canned fish (because it’s good and has been trending for a year even though I usually include it anyway.) See below.
Next time you go to the grocery store, you may have a hard time finding tinned fish like tuna, anchovies, or sardines in the aisle. That’s thanks to the viral “tinned fish” niche on TikTok and the growing group of online creators making video content on “conservas”—tasty and sometimes elaborate dishes made from canned fish and seafood. courtesy: How TikTok's Tinned Fish Craze is Driving Shortages/TIME
I’ve done a lot of fish sandwiches on the blog if only because my main squeeze adores them. This time of year, they’re everywhere. But they’re not great everywhere!
If you’re looking for a stay-at-home fried fish sandwich, I like my air fryer version. I include oven instructions if you’ve not yet bought your air fryer (well worth the cash, if only for fries):
But if you’re game, if you’re a bit adventurous, or want to cook from stuff you keep in the freezer, you can try my Pepper Jack Fish Burgers instead of a ubiquitous fried fish sandwich. You could have eaten a salmon burger some time (even my version or maybe my crab burger?) but a burger made from chopped fish–I use the food processor though you needn’t– perhaps hasn’t been on your menu. I thought about this burger for a few weeks before I made one. Dreaming, ok. As is often the case, I wanted it to have a south-western profile. Fish sandwiches are so often mid-western and while I’m a Chicago kid with Twin Cities ties and love me some fried fish on Friday, nearly 30 years in Colorado has colored my designs for food. So while I modeled it on my salmon burger –which I knew worked well — I also layered in cilantro, oregano, garlic, onion, cayenne and topped it with nearly all the Pepper Jack cheese one could want along with a few vegetables and pickled onions just because. (You might use a different cheese if PJ isn’t on your happiness radar.) The burger isn’t hot-hot heat wise, but it’s completely flavorful. And you do know know you’re eating fish. No chance you’ll mistake it for a beef or turkey burger. Burgers are always favorites, right? This one is my new go-to.
America’s Favorite Foods 2023/Reader’s Digest
HOW TO GET HOT FRIES WITH YOUR BURGER: Fries, too, are on that popularity list for American foods. Here’s another way to use your air fryer if you’d like fries, hot fries that is, with that burger. Cook them nearly done (1-2 minutes left) while the burgers rest in the fridge and turn them off. Cook the fish burgers and when you plate them, turn the fries back on for the last minute or two. That way you’ll have hot fries. Even in Colorado. Where most things are cold, my friend. These are so easy and healthy and delicious; don’t make frozen fries. Once you’ve done air fryer, you’ll never go back.
AIR FRYER STEAK FRIES are worth the price of an air fryer: Preheat AF to 390 degrees F for 5 minutes. Spray basket with cooking spray. Toss 4 baking potatoes (russets) cut into wedges with 1 teaspoon salt; 1/2 tsp each: pepper and paprika; 1/4 tsp garlic powder; and 4 teaspoons olive oil. Air Fry 19 minutes or until crispy, turning fries over or shaking Air Fryer basket once midway through cooking time. serves 4 (Smaller Air Fryers will need the potatoes done in 2+ batches.)
If I haven’t convinced you to make these Pepper Jack fish burgers yet, I haven’t done my job very well. I think you’ll never miss the beef when you try this:
FRIDAY FISH: Pepper Jack Fish Burgers
Ingredients
- 1 ¼ pounds boneless, skinless cod fillets, rinsed and patted dry (can use other firm white fish–tilapia, flounder, haddock, halibut, etc.)
- 2 tablespoons mayonnaise
- ½ cup fresh bread crumbs (can sub 1/3 cup dried breadcrumbs)
- ¼ cup minced red or white onion
- 1 large plump clove garlic, minced
- ¼ cup minced fresh cilantro
- 2 teaspoons dried oregano
- ½ teaspoon kosher salt (I use Morton’s.)
- ¼ teaspoon fresh ground black pepper
- 1/8 teaspoon ground cayenne pepper
- 1 tablespoon EACH: salted butter and olive oil
- 4-8 slices Pepper Jack cheese (4 on top of patties/4 on bun bottoms if you like extra-cheesy)
- 4 slices sharp Cheddar cheese, optional
- 4 buttered and grilled burger buns (I like Brioche buns.)
- Sriracha-Dijon Tartar Sauce for serving (Recipe below in notes.)
- Lettuce, tomato, pickled onion for serving (pickled onion recipe below in notes)
Instructions
- MAKE THE FISH MIXTURE: Add the first ten ingredients to the bowl of a food processor (cod-cayenne pepper). Pulse slowly/carefully, scraping down the sides as needed, until everything is just barely mixed and holding together. (Alternately, chop fish finely and mix in a large bowl with remaining ingredients.) Do not overmix. If the mixture isn’t holding together well, add another tablespoon mayonnaise.
- FORM THE PATTIES/REFRIGERATE: Turn the fish mixture out onto a cutting board and divide into four even piles. Shape each into a ball and gently pass the ball back and forth between your hands to firm it up. Pat the balls into even round patties, tapping the edges to make them even. Don’t overwork them as they'll be tough +/or come apart easily. Cover and refrigerate at least 20 minutes, but no more than a few hours, to firm them up.
- COOK THE PATTIES: Heat the butter and oil in a large nonstick skillet or sauté pan over medium high heat. Gently add fish patties and cook 4 minutes until lightly browned. Turn carefully, add sliced Pepper Jack and sliced Cheddar, if using. Lower heat, and cook another 2-3 minutes or so or until cheese is melted, patties are browned/cooked through, and an instant read thermometer reads 140+ degrees F. (The temperature will rise as the burgers rest.) Don’t overcook.
- SERVE HOT on buttered, grilled buns with extra Pepper Jack, if using; tartar sauce; lettuce; tomato; and pickled onions.LEFTOVERS: Store up to 3 days well-wrapped in refrigerator. Eat cold on salad or reheat gently in greased pan. Freeze well-wrapped for up to 3 months; thaw overnight in fridge; reheat gently in greased pan.
Notes
Inspired by Dorie Greenspan and Mark Bittman. Many thanks!
SAFETY TIP: If you’re thawing frozen fish fillets, remember to remove them from their plastic wrappers and thaw them either on a plate or in a sealable plastic bag to avoid the possibility of botulism poisoning. You can thaw overnight in fridge or place sealable plastic bag in a pot of cold water (shown here held down by a another small pan full of water) for a half-hour or so. Read up here.
PICKLED ONIONS: Peel and slice a red onion and place it in a jar that has a lid. Heat half cup water and half a cup white vinegar with a tablespoon each kosher salt and granulated sugar in a small saucepan. Stir, cooking for several minutes until sugar and salt are dissolved. Pour hot mixture over the onions, add a pinch of crushed red pepper, and let cool. Close lid and refrigerate for up to a week or so. You can use these immediately though they’re better if they’ve chilled and rested a few hours.
IF YOU LIKED THIS, YOU MIGHT ALSO LIKE MY:
Salmon Stir Fry (favorite FRIDAY FISH post of 2023)
Crab Quesadillas with Avocado Salad
LIFE GOES ON:
I made Red Beans and Rice for Shrove (Fat) Tuesday. Why don’t I make it more often?? So good.
I didn’t get great photos but there’s a better one or two if you want to make this easy, filling, inexpensive meal and look here: Post/Recipe here.
If you’ve followed the log for long, you’ll recognize “the girls” from the neighborhood–shown here on the run because Rosie wouldn’t stop barking at them:
Fish or cut bait,
Alyce