Filet O Fish Sliders (Printable)

Crispy fish fillets with tangy tartar sauce on soft slider buns

# What You Need:

→ Fish and Breading

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→ Tartar Sauce

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→ Assembly

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# How To Make:

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 and season both sides generously with salt and black pepper.
03 - Arrange three shallow bowls: place flour in the first, beaten eggs in the second, and combine panko with cornmeal in the third.
04 - Dredge each fish piece in flour, shaking off excess. Dip into egg wash, then press firmly into panko-cornmeal mixture to coat evenly 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, turning once halfway through.
06 - Whisk together mayonnaise, chopped pickles, capers, lemon juice, Dijon mustard, and parsley in a small bowl. Refrigerate until serving.
07 - Lightly toast slider bun halves in a dry skillet or under the broiler for 1-2 minutes until golden.
08 - Place a cooked fish fillet on each bottom bun. Top with cheese slice, lettuce, and a generous dollop of tartar sauce. Cover with top bun and serve immediately.

# Expert Tips:

01 -
  • The homemade tartar sauce alone will ruin you for store-bought versions forever
  • These disappear faster than you can fry them, so consider doubling the batch
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  • Pat your fish completely dry with paper towels before dredging or the coating will slide right off in the oil
  • Let your fried fish rest on a wire rack instead of paper towels to maintain that crispy exterior
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  • Make the tartar sauce the day before so the flavors have time to really mingle
  • Keep your oil between 350-375°F so the coating doesnt soak up too much fat

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