Filet O Fish Sliders (Print Version)

Crispy fish fillets with tangy tartar sauce on soft slider buns

# What You'll Need:

→ Fish Fillets

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 eggs, beaten
06 - 1 cup panko breadcrumbs
07 - 1/2 cup cornmeal (optional for extra crunch)

→ Tartar Sauce

08 - 1/2 cup mayonnaise
09 - 2 tbsp finely chopped pickles
10 - 1 tbsp capers, chopped
11 - 2 tsp lemon juice
12 - 1 tsp Dijon mustard
13 - 1 tbsp fresh parsley, chopped

→ Assembly Components

14 - 8 slider buns
15 - 8 slices mild cheddar or processed cheese
16 - 8 small pieces lettuce or shredded iceberg

# Directions:

01 - Preheat oven to 400°F or heat oil in a large skillet for shallow frying.
02 - Season fish pieces thoroughly with salt and pepper on all sides.
03 - Prepare three shallow bowls: one with flour, one with beaten eggs, and one with panko mixed with cornmeal.
04 - Dredge each fish piece in flour, shaking off excess. Dip into egg mixture, then press firmly into panko mixture to coat completely.
05 - Fry fish in batches for 2-3 minutes per side until golden 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 bowl. Mix well and refrigerate until serving.
07 - Lightly toast slider buns for added texture and to prevent sogginess.
08 - Place a cooked fish fillet on the bottom half of each bun. Top with a cheese slice, lettuce, and a generous spoonful of tartar sauce. Cover with top bun and serve immediately.

# Expert Tips:

01 -
  • The homemade tartar sauce alone is worth it, tangy and bright in a way store bought never is
  • These sliders bake up beautifully, making weeknight fish feel like a treat instead of a chore
  • Kids go absolutely wild for the mini format, and adults secretly love them just as much
02 -
  • Pat your fish completely dry before breading, or the coating will slide right off in the hot oil
  • Let the breaded fish rest for about 5 minutes before cooking to help the coating set
  • Do not crowd the pan, or the oil temperature will drop and you will end up with soggy, greasy fish
03 -
  • Keep the cooked fish warm on a wire rack over a baking sheet while you finish the remaining batches
  • Use a splatter screen if frying, because panko has a tendency to pop and dance in hot oil

Go Back