Filet O Fish Sliders (Printer-friendly)

Crispy fish fillets with tangy tartar sauce on soft slider buns, ready in 35 minutes.

# What you'll need:

→ Fish

01 - 14 oz white fish fillets (cod or haddock), cut into 8 slider-size pieces
02 - 1 tsp salt
03 - 1/2 tsp black pepper
04 - 1/2 cup all-purpose flour
05 - 2 eggs
06 - 1 cup panko breadcrumbs
07 - 1/2 cup cornmeal

→ Tartar Sauce

08 - 1/2 cup mayonnaise
09 - 2 tbsp finely chopped pickles
10 - 1 tbsp capers, chopped
11 - 2 tsp lemon juice
12 - 1 tsp Dijon mustard
13 - 1 tbsp fresh parsley, chopped

→ To Assemble

14 - 8 slider buns
15 - 8 slices mild cheddar or processed cheese
16 - 8 small pieces lettuce or shredded iceberg

# Method:

01 - Preheat oven to 400°F or heat enough oil in a large skillet for shallow frying.
02 - Season the fish pieces with salt and pepper on all sides.
03 - Set up three shallow bowls: one with flour, one with beaten eggs, and one with mixed panko and cornmeal.
04 - Dredge each fish piece in flour, shaking off excess. Dip in egg mixture, then coat thoroughly in panko-cornmeal mixture.
05 - Fry fish in batches for 2-3 minutes per side until golden and cooked through, or bake on a lined tray for 10-12 minutes, turning once halfway.
06 - Combine mayonnaise, pickles, capers, lemon juice, Dijon mustard, and parsley in a bowl. Mix well and refrigerate until needed.
07 - Lightly toast slider buns until golden and warm.
08 - Place a fish fillet on the bottom half of each bun. Top with cheese slice, lettuce, and a generous spoonful of tartar sauce. Cover with top bun and serve immediately.

# Expert Tips:

01 -
  • They come together in under 40 minutes but taste like you spent way more effort on them than you actually did
  • The homemade tartar sauce is shockingly simple and infinitely better than anything from a packet
  • Everyone reaches for seconds, and eight sliders disappear faster than you would believe possible
02 -
  • Pat your fish completely dry before breading, otherwise the coating will slide right off in the oil
  • Let the fried fish rest on a wire rack instead of paper towels to keep both sides crispy
  • The assembled sliders get soggy quickly, so only build what you will eat within 15 minutes
03 -
  • Use one hand for dry ingredients and one for wet to avoid breading your fingers along with the fish
  • Invest in a kitchen thermometer and fry at 175°C (350°F) for the crispiest results without greasiness

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