1 pound Alaska Cod fillets, fresh, thawed or frozen
1/2 to1 teaspoon chipotle chili powder (or to taste)
1/2 teaspoon pepper
1/2 teaspoon onion powder
1/2 teaspoon dried thyme
1/4 teaspoon salt
1/2 cup fresh bread crumbs (1 to 2 slices of bread, torn into small pieces)
1 egg, beaten
1 teaspoon minced garlic
2 teaspoons olive oil
8 slider buns, toasted
1 cup shredded lettuce or cabbage
Mix together ingredients for tartar sauce; cover and refrigerate until serving.
Fill a large sauté pan or stockpot with enough water to cover seafood; bring
to a simmer.
Rinse any ice glaze from frozen Alaska Cod under cold water. Turn off heat and
gently add seafood to water; return heat to a simmer. Once simmering, cover pan
tightly and cook 4 to 5 minutes for frozen seafood or 2 minutes for fresh/thawed
Turn off heat and let seafood rest in liquid for 5 minutes, or until seafood
is opaque throughout.
Remove cod from water; cool slightly and flake into small pieces.
In a small bowl, mix together chipotle powder, pepper, onion powder, thyme and
In a larger bowl, place cod flakes, fresh bread crumbs, egg and garlic. Sprinkle
on seasoning blend; mix thoroughly. Form mixture into 8 cod cakes.
Sauté cakes in olive oil until browned on both sides. Keep warm.
Spread about 1 tablespoon tartar sauce on bottom halves of slider buns. Top each
with about 2 tablespoons lettuce and a cod cake. Spoon on additional 1 tablespoon
of tartar sauce; close with bun tops.
Prep Time: 25 min Cook Time: 15 min Serves: 4
Recipe and photo credit: the Alaska Seafood Marketing Institute.