Filet O Fish Sliders (Printable)
Golden fish fillets with tangy tartar sauce on mini 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 (optional for extra crunch)
→ 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
# Directions:
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 both 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, pressing gently to adhere.
05 - For frying: Cook fish in batches for 2-3 minutes per side until golden brown and cooked through. For baking: Arrange on lined baking sheet and bake for 10-12 minutes, turning once halfway.
06 - Combine mayonnaise, chopped pickles, capers, lemon juice, Dijon mustard, and fresh parsley in a bowl. Mix well and refrigerate until serving.
07 - Lightly toast slider buns until golden and warm.
08 - Place a crispy fish fillet on the bottom half of each bun. Add a cheese slice, lettuce, and a generous spoonful of tartar sauce. Top with the remaining bun halves and serve immediately.
# Expert Tips:
01 -
- The homemade tartar sauce alone is worth it, tangy and bright with fresh parsley and just enough caper bite to cut through everything rich
- These come together faster than you can drive to a drive-through, and the first crispy bite will ruin you for the frozen stuff forever
02 -
- Pat your fish completely dry before seasoning, or the coating will slide right off instead of adhering properly
- Let your coated fish rest on a wire rack for 10 minutes before frying, which helps the breading set and prevents it from falling apart in hot oil
03 -
- Double your tartar sauce and keep it in the fridge, it only gets better after a day or two and works on everything from burgers to roasted vegetables
- Buy your fish the same day you plan to cook it, fresher fish holds together better during coating and has a cleaner, sweeter flavor