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.