Baked Cod Burgers


These fish burgers make a light fare that is perfect for a summer evening. I invented this to get my 5-year-old son to eat fish, and it was a hit! He ate his in record time. We prefer cod, but I am sure it would translate to any mild white fish. It goes great with a fresh baby spinach salad topped with tomatoes, avocado, and crumbled feta.

Prep Time:
10 mins
Cook Time:
15 mins
Total Time:
25 mins
4 burgers


  • 4 (4 ounce) cod fillets, rinsed and dried with paper towels

  • ¼ cup cornmeal

  • ¼ cup all-purpose flour

  • 4 tablespoons light mayonnaise

  • 1 tablespoon sweet pickle relish

  • 4 hamburger buns, split


  1. Preheat the oven to 350 degrees F (175 degrees C). Line a baking pan with parchment paper.

  2. Combine cornmeal and flour with your fingers on a wide, shallow dish. Evenly coat each fillet in the flour mixture, then transfer to the prepared pan.

  3. Bake in the preheated oven until fish becomes white and flakes easily with a fork, 15 to 25 minutes.

  4. While the fish cooks, combine mayonnaise and relish to make tartar sauce. Divide sauce between the buns and spread on both halves. Place fillets on buns.

Cook's Note:

You can use frozen, thawed cod instead of fresh.

Nutrition Facts (per serving)

330 Calories
8g Fat
37g Carbs
26g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 330
% Daily Value *
Total Fat 8g 10%
Saturated Fat 1g 7%
Cholesterol 47mg 16%
Sodium 454mg 20%
Total Carbohydrate 37g 13%
Dietary Fiber 2g 6%
Total Sugars 2g
Protein 26g
Vitamin C 3mg 14%
Calcium 71mg 5%
Iron 3mg 14%
Potassium 547mg 12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.