Mini Fish Sandwich Sliders (Printable Version)

Crispy golden fish fillets with creamy tartar sauce on soft slider buns, topped with melted cheese and fresh lettuce.

# What You 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 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 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 with paper towels, then season both sides evenly with salt and black pepper.
03 - Set up three shallow bowls: first with flour, second with beaten eggs, third with panko and cornmeal mixed together.
04 - Dredge each fish piece in flour, shaking off excess. Dip into egg mixture, then press firmly into panko mixture to coat thoroughly on all sides.
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 halfway through.
06 - Combine mayonnaise, chopped pickles, capers, lemon juice, Dijon mustard, and parsley in a small bowl. Mix thoroughly and refrigerate until serving.
07 - Lightly toast slider bun halves in oven or toaster until golden brown, about 2–3 minutes.
08 - Place cooked fish fillet on bottom bun. Top with cheese slice (allow residual heat to melt slightly), lettuce leaf, and generous tablespoon of tartar sauce. Cover with bun top and serve immediately.

# Helpful Hints:

01 -
  • The crispy cornmeal and panko coating creates that irresistible crunch you remember
  • Homemade tartar sauce puts the restaurant version to shame
  • Sliders are perfect for feeding a crowd without the fuss of full sized sandwiches
02 -
  • Dry the fish thoroughly with paper towels before coating or the breading will slide right off in the pan
  • Let the coated fish rest for 5 minutes before cooking to help the coating set
  • Hot oil means less grease absorption, so do not crowd the pan
03 -
  • Warm the tartar sauce slightly for 10 seconds before serving to make it extra creamy
  • Place cooked fish on a wire rack instead of paper towels to keep the bottom crispy

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