Filet O Fish Sliders (Printable)

Crispy fish sandwiches with homemade tartar sauce on toasted buns.

# Ingredient List:

→ For the Fish Fillets

01 -
02 -
03 -
04 -
05 -
06 -
07 -

→ For the Tartar Sauce

08 -
09 -
10 -
11 -
12 -
13 -

→ For Assembly

14 -
15 -
16 -

# Directions:

01 - Preheat oven to 400°F or heat 1/2 inch of 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: 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 evenly on all sides.
05 - For frying: cook fish in batches 2-3 minutes per side until golden brown and fish flakes easily. For baking: place 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 medium bowl. Mix thoroughly and refrigerate until assembly.
07 - Lightly toast slider buns cut-side up in the oven for 2-3 minutes or in a dry skillet until golden.
08 - Place crispy fish fillet on bottom bun. Top with cheese slice, lettuce, and generous dollop of tartar sauce. Crown with top bun and serve immediately while hot.

# Expert Tips:

01 -
  • You get that perfect crunch without the mystery ingredients or the wait in line
  • These sliders disappear faster than you can say would you like fries with that
02 -
  • Cold fish fillets are easier to cut into even portions, so pop them in the freezer for 15 minutes before slicing
  • The panko mixture needs a moment to adhere after coating, so let the breaded fish rest on a wire rack for 5 minutes before cooking
03 -
  • Double the tartar sauce recipe and keep it in your refrigerator for the next week, you will find excuses to use it
  • A splatter guard is your best friend when frying, though these cook quickly enough that the mess is minimal

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