Filet O Fish Sliders (Print version)
Crispy breaded fish fillets with tangy tartar sauce and cheese on soft slider buns
# 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, beaten
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
→ Assembly
14 - 8 slider buns
15 - 8 slices mild cheddar or processed cheese
16 - 8 small lettuce leaves or shredded iceberg
# How to make it:
01 - Preheat oven to 400°F or heat enough oil in a large skillet for shallow frying.
02 - Season fish pieces with salt and pepper on all sides.
03 - Arrange three shallow bowls: one with flour, one with beaten eggs, and one with mixed panko breadcrumbs and cornmeal.
04 - Dredge each fish piece in flour, shake off excess, dip in egg mixture, then coat thoroughly with panko-cornmeal mixture.
05 - Fry fish in batches for 2-3 minutes per side until golden and cooked through, or bake on a lined baking sheet for 10-12 minutes, turning once halfway.
06 - Combine mayonnaise, chopped pickles, capers, lemon juice, Dijon mustard, and parsley in a mixing bowl. Refrigerate until serving.
07 - Lightly toast slider buns until golden brown.
08 - Place a fish fillet on the bottom half of each bun, top with a cheese slice, lettuce, and a generous spoonful of tartar sauce. Cover with bun tops and serve immediately.
# Expert suggestions:
01 -
- The cornmeal in the coating gives you that perfect shatteringly crispy crunch that stays crunchy even after the sauce hits it
- These come together faster than ordering delivery and taste infinitely better
02 -
- Make sure your oil is properly hot before adding the fish, otherwise the coating will get soggy instead of crispy
- Patting the fish completely dry before coating prevents the breading from sliding off during frying
03 -
- Let the fish rest for a minute after frying so the coating sets and does not slide off when you bite into the slider
- The wire rack trick after frying keeps fish crispy on all sides instead of getting soggy on paper towels