CAPTAIN MORRISSEY’S SALT FISH BURGERS

Ingredients:

1 lb - Desalted Minced Pollock 

**To desalt, rinse in a colander for 2 minutes. Squeeze excess water out. Soak in a bowl for 4-5 minutes. Drain and rinse again, squeezing out excess water.**

1 cup of Bread Crumbs  (Panko Bread Crumbs are great in this recipe! CRISPY!!)

¼ cup Parmesan Cheese

Diced Veggies of your choice – we use yellow & orange peppers, sundried tomatoes & onion

1-2 eggs

Directions

Mix Fish, ¾ cup of the bread crumbs, veggies, parmesan cheese and 1 egg in a bowl. (Your hands work best for mixing).

If they are too dry to hold together add another egg and mix again.

Shape into patties and dip in remaining bread crumbs

Fry in oil and serve on a bun dressed to your liking.

(As photographed - we used lettuce, marble cheddar, sliced dill pickled, fresh tomatoes and a dollop of Tartar sauce. )