Filet O Fish Sliders (Printable)
Crispy golden fish fillets with tangy tartar sauce on soft slider buns, ideal for gatherings.
# What You’ll Need:
→ Fish Fillets
01 - 14 oz white fish fillets (cod or haddock), cut into 8 slider-size portions
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 (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 fresh 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 lettuce leaves or shredded iceberg lettuce
# How-To Steps:
01 - Preheat oven to 400°F or heat enough oil in a large skillet for shallow frying.
02 - Season fish pieces evenly with salt and black pepper on both sides.
03 - Arrange three shallow bowls: one with flour, one with beaten eggs, and one with combined panko breadcrumbs and cornmeal.
04 - Dredge each fish piece in flour, shaking off excess. Dip into egg wash, then press firmly into panko mixture to coat thoroughly.
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 parsley in a mixing bowl. Refrigerate until ready to serve.
07 - Lightly toast slider bun halves until golden and warm.
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 homemade tartar sauce alone will ruin you for store bought forever
- Crispy panko cornmeal coating stays crunchy even after the fish cools down
- Mini size means everyone gets their own perfect sandwich without fighting over portions
02 -
- Pat the fish completely dry before seasoning, any moisture on the surface will make the coating slide off
- Hot oil is non negotiable for crispy results, if the oil does not bubble immediately when you add the fish, wait longer
03 -
- Buy frozen fish fillets and thaw them overnight, they are often fresher than what sits in the seafood counter
- Let the fish rest on a wire rack for 2 minutes after frying instead of paper towels, this keeps the bottom crispy