Filet O Fish Sliders (Printable Version)

Crispy breaded fish fillets with tangy tartar sauce on soft slider buns

# What You'll Need:

→ Fish Preparation

01 - 14 oz white fish fillets (cod or haddock), cut into 8 slider-size pieces
02 - 1 teaspoon salt
03 - 1/2 teaspoon 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 tablespoons finely chopped pickles
10 - 1 tablespoon capers, chopped
11 - 2 teaspoons lemon juice
12 - 1 teaspoon Dijon mustard
13 - 1 tablespoon 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 all fish pieces thoroughly with salt and black pepper on both sides.
03 - Set up three shallow bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs mixed with cornmeal.
04 - Dredge each fish piece in flour, shaking off excess. Dip into egg mixture, then coat completely with panko-cornmeal mixture, pressing gently to adhere.
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 through.
06 - Combine mayonnaise, chopped pickles, capers, lemon juice, Dijon mustard, and fresh parsley in a mixing bowl. Refrigerate until ready to use.
07 - Lightly toast slider buns until golden and warmed through.
08 - Place cooked fish fillet on bottom bun half. Top with cheese slice, lettuce, and generous spoonful of tartar sauce. Cover with top bun and serve immediately.

# Expert Tips:

01 -
  • The panko and cornmeal coating creates this incredible shatteringly crispy exterior that stays crunchy even after the fish cools down
  • Homemade tartar sauce is surprisingly simple and makes everything taste restaurant quality
02 -
  • Pat the fish completely dry with paper towels before starting the breading process or the coating will slide right off
  • Let the coated fish sit for about 5 minutes before frying to help the breading set
03 -
  • If you are baking instead of frying, spray the coated fish generously with oil spray for better crisping
  • Use a fish spatula to flip and remove the fillets, it is thin and flexible so nothing breaks apart

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