Filet O Fish Sliders (Print View)
Crispy battered fish fillets with tangy tartar sauce and melted cheese on soft slider buns. An easy handheld meal the whole family will love.
# 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 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 Make:
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 both sides generously with salt and black pepper.
03 - Arrange three shallow bowls: first with flour, second with beaten eggs, third with panko breadcrumbs mixed with cornmeal.
04 - Coat each fish piece in flour, shaking off excess. Dip into egg mixture, allowing excess to drip off. Press firmly into panko-cornmeal mixture, ensuring complete coverage.
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, bake 10-12 minutes, turning once halfway through.
06 - Combine mayonnaise, chopped pickles, capers, lemon juice, Dijon mustard, and parsley in small bowl. Mix thoroughly and refrigerate until assembly.
07 - Lightly toast slider bun halves in oven or skillet until golden brown, approximately 2 minutes.
08 - Place fried fish fillet on bottom bun half. Top with cheese slice (allow residual heat to melt), lettuce leaf, and tablespoon of tartar sauce. Crown with top bun and serve immediately.
# Expert Suggestions:
01 -
- The combination of panko and cornmeal creates that irresistible crunch that stays crispy even after the fish cools down
- Making your own tartar sauce with fresh ingredients transforms these sliders from fast food copycat to something truly special
02 -
- Pat your fish completely dry before starting the breading process or the coating will slide right off during cooking
- Let the coated fish rest on a wire rack for 10 minutes before frying this single step changed everything for me and prevents the coating from separating
03 -
- Use a splatter screen when frying these mini fillets because hot oil loves to escape and the cleanup afterward is worth the extra prep
- Let your fish rest for a couple of minutes after cooking so the coating sets up before you start assembling