Mini Fish Sandwiches (Printable version)
Crispy fish fillets with tangy tartar sauce on soft slider buns, perfect for sharing.
# What you need:
→ 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
→ 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
14 - 8 slider buns
15 - 8 slices mild cheddar or processed cheese
16 - 8 small lettuce leaves or shredded iceberg lettuce
# How To:
01 - Preheat oven to 400°F or heat 1/2 inch of oil in a large skillet over medium-high heat for shallow frying.
02 - Pat fish pieces dry with paper towels, then season both sides generously with salt and black pepper.
03 - Prepare three shallow bowls: place flour in the first, beaten eggs in the second, and mix panko breadcrumbs with cornmeal in the third.
04 - Dredge each fish piece in flour, shaking off excess. Dip into egg mixture, allowing excess to drip off. Press firmly into panko-cornmeal mixture to coat completely on all sides.
05 - For frying: cook fish in batches for 2-3 minutes per side until golden brown and cooked through. For baking: arrange on a parchment-lined baking sheet and bake for 10-12 minutes, flipping once halfway through.
06 - Combine mayonnaise, chopped pickles, capers, lemon juice, Dijon mustard, and fresh parsley in a mixing bowl. Refrigerate until ready to serve.
07 - Lightly toast slider buns in a dry skillet or under the broiler for 1-2 minutes until golden.
08 - Place a cooked fish fillet on the bottom half of each bun. Top with a slice of cheese, lettuce, and a generous spoonful of tartar sauce. Cover with bun tops and serve immediately.
# Expert Advice:
01 -
- The homemade tartar sauce makes everything taste restaurant-quality
- Slider size means everyone gets their own perfect portion
02 -
- Pat the fish completely dry before coating or the breading will slide right off
- Let coated fish rest for 5 minutes before cooking to help the coating set
03 -
- Use a thermometer to keep frying oil between 350°F and 375°F
- The tartar sauce tastes better after sitting for at least 30 minutes