I grilled this and worked out well. It crumbles a bit so I added some extra olive oil. I didn’t do the corn meal since I was gripping.
This recipe is from chefs Mark Gaier and Clark Frasier of Summer Winter.
1 1/2 pounds fresh cod (or other firm white fish)
3/4 cup panko breadcrumbs
1/2 cup fresh cilantro, chopped
1/4 cup red onion, finely chopped
2 jalapeño peppers, chopped
2 cloves garlic, minced
2 tablespoons mayonnaise
1/4 cup yellow stone-ground cornmeal
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Canola oil, for frying
1. In a large bowl, add cod, breadcrumbs, cilantro, red onion, jalapeño, garlic and mayonnaise. Using your hands, gently mix until ingredients are evenly incorporated. Place mixture on a work surface and divide into 4 balls of equal size. Form each into a patty about 3/4 to 1-inch thick (handle patties as little as possible).
2. Place cornmeal in a shallow dish and season with salt and pepper. Dredge each cod patty in cornmeal and set aside. 3. In a medium sauté pan, heat oil over medium heat. Fry patties (in batches if necessary) until lightly golden brown on both sides. Serve warm.