Fish Kofta Sandwiches

Name: Fish Kofta Sandwiches
Ingredients: 2 pounds skinless cod fillets, cut into 1-inch pieces; 2 garlic cloves, minced; 1/2 cup minced red onion; 2 Fresno chiles, minced; 1/2 cup chopped curly parsley; 2 tablespoons ground coriander; 2 tablespoons ground cumin; 2 tablespoons zaatar; 2 tablespoons Asian fish sauce; 2 teaspoons kosher salt; 1 teaspoon black pepper; 2 large eggs, beaten; 1 cup dry breadcrumbs; 1/4 cup extra-virgin olive oil; 1/4 cup rice wine vinegar; 1 tablespoon Asian fish sauce; 1/2 teaspoon zaatar; 1/2 teaspoon smoked paprika; Canola oil; 8 top-split hot dog buns (preferably brioche) and Kohlrabi Slaw (see Note)

20 ingredients

9 steps

Ingredients

2 pounds skinless cod fillets, cut into 1-inch pieces
2 garlic cloves, minced
1/2 cup minced red onion
2 Fresno chiles, minced
1/2 cup chopped curly parsley
2 tablespoons ground coriander
2 tablespoons ground cumin
2 tablespoons zaatar
2 tablespoons Asian fish sauce
2 teaspoons kosher salt
1 teaspoon black pepper
2 large eggs, beaten
1 cup dry breadcrumbs
1/4 cup extra-virgin olive oil
1/4 cup rice wine vinegar
1 tablespoon Asian fish sauce
1/2 teaspoon zaatar
1/2 teaspoon smoked paprika
Canola oil
8 top-split hot dog buns (preferably brioche) and Kohlrabi Slaw (see Note)

Directions

1

Make the kofta In a food processor, pulse the fish until chopped and chunky.
2

Scrape into a bowl, add all of the remaining ingredients and mix well.
3

Form into eight 6-inch-long cylinders and refrigerate on a parchment-lined baking sheet for at least 30 minutes.
4

Make the glaze In a small bowl, whisk together all of the ingredients except the canola oil, buns and slaw.
5

Light a grill.
6

Brush the kofta with 2 tablespoons of canola oil.
7

Grill over moderate heat until golden, about 8 minutes.
8

Cover and grill over low heat, brushing with the glaze and turning occasionally, until cooked through, about 15 minutes more.
9

Serve the kofta in the hot dog buns, topped with the kohlrabi slaw.