Filet O Fish Sliders (Printable)
Crispy fish sandwiches with homemade tartar sauce on mini 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 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
# 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 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 mix panko breadcrumbs with cornmeal in the third.
04 - Dredge each fish piece in flour, shaking off excess. Dip into egg wash, allowing excess to drip off, then press firmly into panko-cornmeal mixture to coat completely.
05 - For frying: cook fish in batches for 2-3 minutes per side until golden brown and fish flakes easily. For baking: arrange on parchment-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 small bowl. Mix thoroughly and refrigerate until assembly.
07 - Lightly toast slider bun halves in a dry skillet or under the broiler for 1-2 minutes until golden.
08 - Place cooked fish fillet on bottom bun half. Top with cheese slice, lettuce, and generous tablespoon of tartar sauce. Cover with top bun and serve immediately.
# Expert Advice:
01 -
- The homemade tartar sauce alone will ruin you for store bought versions forever
- These crispy fish fillets somehow taste even better than the drive thru version we all secretly love
02 -
- Do not skip drying the fish first because wet fish makes breading slide right off in the hot oil
- Let your fried fish rest on a wire rack instead of paper towels so the bottom coating does not get soggy
03 -
- Use one hand for wet ingredients and one for dry to keep your fingers from becoming a breading mess
- Let the coated fish sit for 10 minutes before cooking so the coating sets and stays put better