Scrod Burgers with Pear and Radicchio Poppy Seed Slaw Burger

Scrod Burgers with Pear and Radicchio Poppy Seed Slaw Burger

Guess what? Scrod doesn’t actually exist as a type of fish per se.

It’s believed that a chef at Boston’s Parker House invented the word to describe any cod, haddock, or pollock under 2½ pounds.

This satisfying burger concoction of scrod and potatoes, flecked with bits of green zucchini, is a New England favorite.

Be sure to check for any bones in the fish before mashing it with the potatoes.

Ingredients

MAKES 4 BURGERS

  • 1 pound scrod, cod, or haddock fillets, any bones removed
  • 1 small Yukon Gold potatoes, peeled
  • 2 tablespoons olive oil
  • 1 small onion, diced
  • 1 cup seeded and diced zucchini
  • 1 large egg, beaten
  • 2 tablespoons sour cream 1½ teaspoons salt
  • ½ teaspoon coarsely ground black pepper ⅓ cup seasoned dry bread crumbs

Instructions

  • Place the scrod and lemon juice in a medium-size skillet.
  • Add water to cover, place the lid on the skillet, and simmer over medium heat until the fish is opaque, about 5 minutes. Remove from the heat and drain.
  • Set aside in a medium-size bowl.
  • Meanwhile, place the potatoes in a medium-size saucepan with water to cover.
  • Bring to a boil and continue to boil until tender, 10 to 12 minutes.
  • Drain, transfer to a large bowl, and mash.
  • Lightly mash the poached scrod and add to the potatoes.
  • In a medium-size skillet over medium heat, heat 1 tablespoon of the olive oil.
  • Add the onion and zucchini and cook, stirring, until soft and golden, 5 to 7 minutes.
  • Add to the scrod and potatoes, along with the egg, sour cream, salt, and pepper, and mix well.
  • Shape the mixture into 4 patties, each 1 inch thick.
  • Dredge evenly and on all sides in the bread crumbs.
  • Heat 1 tablespoon of the olive oil in a large skillet over medium heat.
  • Add 2 of the burgers and pan-fry until browned on both sides and heated through, 4 to 5 minutes total.
  • Remove from the pan and drain on paper towels.
  • Repeat with the remaining 2 burgers.

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