Mini Fish Sandwiches Sliders (Print View)
Crispy white fish fillets with homemade tartar sauce served on soft slider buns
# What You 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 large 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 fresh lemon juice
12 - 1 tsp Dijon mustard
13 - 1 tbsp fresh parsley, chopped
→ Assembly
14 - 8 slider buns
15 - 8 slices mild cheddar or American cheese
16 - 8 small lettuce leaves or shredded iceberg lettuce
# How-To 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 with paper towels, then season evenly with salt and black pepper on both sides.
03 - Prepare three shallow bowls: place flour in the first, beaten eggs in the second, and mix panko breadcrumbs with cornmeal in the third.
04 - Dredge each fish piece in flour, shaking off excess. Dip into egg mixture, allowing excess to drip off, then press firmly into panko-cornmeal mixture to coat thoroughly.
05 - For frying: cook fish in batches for 2-3 minutes per side until golden brown and fish flakes easily. For baking: arrange on lined baking sheet and bake 10-12 minutes, turning once halfway through.
06 - Combine mayonnaise, chopped pickles, capers, lemon juice, Dijon mustard, and fresh parsley in a mixing bowl. Refrigerate until ready to assemble.
07 - Lightly toast slider bun halves in the oven or a dry skillet for 1-2 minutes until golden.
08 - Place cooked fish fillet on bottom bun, top with cheese slice, lettuce, and generous spoonful of tartar sauce. Cover with top bun and serve immediately.
# Expert Hints:
01 -
- That first bite when the crunch meets the creamy sauce hits different every single time
- They disappear faster than you can say dinner is ready
02 -
- Pat your fish completely dry before starting or the coating will slide right off in the hot oil
- Let fried fish rest on paper towels for a minute so the breading stays crispy instead of getting soggy
03 -
- Use a thermometer to keep your oil around 350°F for the crispiest results
- Warm your slider buns in the oven for the last 2 minutes while fish rests