Filet O Fish Sliders (Printable)

Crispy fish fillets with tangy tartar sauce on soft slider buns, ideal for gatherings.

# What You'll Need:

→ For the 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 (optional for extra crunch)

→ For the 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

→ For Assembly

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

# Method:

01 - Preheat oven to 400°F or heat enough oil in a large skillet for shallow frying.
02 - Season all fish pieces generously with salt and pepper on both sides.
03 - Set up three shallow bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs mixed with cornmeal.
04 - Dredge each fish piece in flour, shaking off excess. Dip into egg wash, then coat thoroughly with panko mixture, pressing gently to adhere.
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 fresh parsley in a mixing bowl. Refrigerate until ready to use.
07 - Lightly toast slider bun halves for added texture and to prevent sogginess.
08 - Place cooked fish fillet on bottom bun. Top with cheese slice, lettuce, and a generous dollop of tartar sauce. Cover with top bun and serve immediately.

# Insider Tips:

01 -
  • The homemade tartar sauce alone will ruin you for store-bought forever
  • These come together faster than delivery would arrive
  • Everyone reaches for seconds, guaranteed
02 -
  • Do not overcrowd the pan or the oil temperature will drop and your coating will get soggy
  • Let fried fish rest on paper towels for a minute before assembling so excess oil drains away
  • Warm the buns slightly so they do not cool down the hot fish too quickly
03 -
  • Add a tiny pinch of paprika to the flour coating for subtle warmth and color
  • Warm your tartar sauce slightly for about 10 seconds so it pours beautifully

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