Filet O Fish Sliders (Printable)

Crispy fish fillets with tangy tartar sauce on soft slider buns

# What You Need:

→ Fish and Coating

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→ Tartar Sauce

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→ Assembly

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# Steps:

01 - Preheat oven to 400°F or heat 1/2 inch oil in a large skillet over medium-high heat for shallow frying.
02 - Pat fish pieces dry and season both sides generously with salt and black pepper.
03 - Set up three shallow bowls: place flour in the first, beaten eggs in the second, and combine panko breadcrumbs with cornmeal in the third.
04 - Dredge each fish piece in flour, shaking off excess. Dip into egg wash, then press firmly into panko-cornmeal mixture to coat thoroughly.
05 - For frying: cook fish in batches 2-3 minutes per side until golden brown and internal temperature reaches 145°F. For baking: arrange on parchment-lined baking sheet and bake 10-12 minutes, turning once halfway through.
06 - Whisk together mayonnaise, chopped pickles, capers, lemon juice, Dijon mustard, and fresh parsley. Refrigerate until assembly.
07 - Lightly toast slider bun halves in the oven or a dry skillet until golden.
08 - Place fried fish fillet on bottom bun. Top with cheese slice, lettuce, and generous dollop of tartar sauce. Cover with top bun and serve immediately.

# Expert Advice:

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  • The crispy cornmeal coating creates this irresistible crunch that rivals any fast-food version but tastes infinitely better
  • These sliders are perfectly portioned for sharing, making everyone feel like they got their own special little sandwich
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  • Pat your fish completely dry before coating or the breading will slide right off during cooking
  • Let the coated fish sit for about 5 minutes before cooking to help the coating set better
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  • Warm your finished sliders in a 150°C oven for 5 minutes to melt the cheese completely
  • The cornmeal in the coating is what gives these their signature crunch

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