Filet O Fish Sliders (Print Version)

Golden crispy fish fillets topped with tangy tartar sauce and melted cheese 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

→ 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

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

# How to Make It:

01 - Preheat oven to 400°F or heat enough oil in a large skillet for shallow frying.
02 - Season the fish pieces thoroughly with salt and pepper on all sides.
03 - Set up three shallow bowls: one with flour, one with beaten eggs, and one with mixed panko breadcrumbs and cornmeal.
04 - Dredge each fish piece in flour, shaking off excess. Dip in egg mixture, then coat thoroughly with panko-cornmeal 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 parsley in a bowl. Mix well and refrigerate until ready to serve.
07 - Lightly toast slider buns until golden and warmed through.
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 Advice:

01 -
  • Everything tastes better in slider form, and these crispy fish fillets are no exception
  • The homemade tartar sauce comes together in minutes and puts store-bought versions to shame
  • Perfect for feeding a crowd without anyone committing to a full-sized sandwich
02 -
  • Don't crowd your pan when frying—overcrowding drops the oil temperature and makes the coating soggy instead of crispy
  • Let the cooked fish rest on a wire rack for a minute or two, not paper towels, so air can circulate and maintain crunch
03 -
  • Freeze any leftover cooked fish pieces on a baking sheet first, then transfer to a freezer bag for up to 3 months
  • If your fish pieces vary in thickness, start with the thickest pieces first so everything finishes cooking at roughly the same time

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