Filet O Fish Sliders (Printable)
Crispy fish fillets with creamy tartar sauce on soft slider buns
# What You’ll Need:
→ Fish Fillets
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 processed cheese
16 - 8 small lettuce leaves or shredded iceberg lettuce
# Directions:
01 - Preheat oven to 400°F or heat enough oil in a large skillet for shallow frying.
02 - Season the fish pieces evenly 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 breadcrumbs and cornmeal.
04 - Dredge each fish piece in flour, shaking off excess. Dip in egg mixture, then press firmly into panko-cornmeal mixture to coat thoroughly.
05 - Fry fish in batches for 2-3 minutes per side until golden brown 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 fresh parsley in a bowl. Mix well and refrigerate until serving.
07 - Lightly toast slider buns in the oven or on a skillet cut-side up until golden.
08 - Place a cooked fish fillet on the bottom half of each bun. Top with a cheese slice, lettuce, and a generous spoonful of tartar sauce. Cover with top bun and serve immediately.
# Expert Suggestions:
01 -
- The crispy cornmeal coating gives you that perfect crunch without the greasy aftertaste of fast food
- These disappear faster than anything else Ive ever served at game day gatherings
02 -
- Cold fish fillets will make your coating slide right off so let them sit at room temperature for about 15 minutes before starting
- The cornmeal in the coating is what gives you that authentic crunch dont skip it even if you think you have enough crumbs
03 -
- Pat your fish completely dry with paper towels before seasoning or the coating will not stick properly
- Let fried fish rest on a wire rack instead of paper towels so the bottom coating stays crispy