Filet O Fish Sliders (Printable)
Mini fish sandwiches with crispy fillets, tangy tartar sauce, and melted cheese on soft 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
→ Assembly
14 - 8 slider buns
15 - 8 slices mild cheddar or processed cheese
16 - 8 small lettuce leaves or shredded iceberg
# How-to Steps:
01 - Preheat oven to 400°F or heat enough oil in a large skillet for shallow frying.
02 - Season fish pieces with salt and black pepper evenly 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, dip in egg to coat completely, then press firmly into panko mixture to adhere.
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 through.
06 - Combine mayonnaise, chopped pickles, capers, lemon juice, Dijon mustard, and parsley in a bowl. Mix thoroughly and refrigerate until serving.
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 Pointers:
01 -
- The homemade tartar sauce alone will ruin you for store-bought forever
- These sliders disappear faster than anything else I make, without fail
02 -
- Overcrowding the pan drops the oil temperature fast, leading to soggy fish
- Let the coated fish rest for 5 minutes before cooking, the coating sticks better
03 -
- Pat the fish completely dry before coating or the breading will slide right off
- Use one hand for dry ingredients and one for wet to keep things tidy