Filet O Fish Sliders (Printable Version)
Crispy golden fish fillets with tangy tartar sauce on soft slider buns—perfect for sharing.
# What You 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 It:
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 and season both sides generously with salt and black pepper.
03 - Prepare 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 mixture, allowing excess to drip off. Press firmly into panko-cornmeal mixture to coat completely.
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 and bake 10-12 minutes, flipping once halfway through.
06 - Combine mayonnaise, chopped pickles, capers, lemon juice, Dijon mustard, and parsley in a small bowl. Refrigerate until ready to serve.
07 - Lightly toast slider buns cut-side up under broiler or in a dry skillet until golden, about 1-2 minutes.
08 - Place crispy fish fillet on bottom bun half. Top with cheese slice (allow residual heat to melt slightly), lettuce, and generous dollop of tartar sauce. Crown with top bun and serve immediately.
# Expert Tips:
01 -
- These sliders vanish faster than you can say 'seconds please' at every gathering
- The homemade tartar sauce elevates everything from fast-food copycat to something genuinely special
02 -
- Patting the fish completely dry before breading is the difference between restaurant-crispy and soggy coating
- Letting the coated fish sit for 5 minutes before frying helps the coating adhere better
03 -
- Buy fish pieces that are roughly the same size so everything cooks evenly
- Let your fried fish drain on a wire rack instead of paper towels to maintain that crunch