Golden Mini Crispy Fish Sliders
Deliciously crunchy mini fish sliders, perfect as appetizers or main course bites, featuring tender fish fillets nestled in Hawaiian rolls.
Equipment
- 1 Skillet for frying
- 1 Mixing bowls for dredging setup
- 1 Paper towels for draining excess oil
Ingredients
Fish Fillets
- 1 lb firm white fish fillets such as cod or haddock
- Salt and pepper to taste
Coating
- 1 cup all-purpose flour
- 2 eggs beaten
- 1 cup breadcrumbs
Sliders
- 12 Hawaiian rolls
- Lettuce leaves
- Sliced pickles
- Tartar sauce
Instructions
Preparation
- Pat the fish fillets dry with paper towels and season with salt and pepper. Set up a dredging station with bowls of flour, beaten eggs, and breadcrumbs.
- Dredge each fillet in flour, then egg, and finally breadcrumbs, ensuring an even coat. Let the coated fillets rest for a few minutes to set.
- Heat oil in a skillet over medium heat. Fry the fillets for about 3-4 minutes per side until golden and crispy. Transfer to paper towels to drain excess oil.
Serving
- Slice the Hawaiian rolls in half and spread tartar sauce on the bottom halves. Add lettuce and a pickle slice, then place a fried fish fillet on top. Close the sliders with the top half of the rolls.
- For the best experience, serve the sliders immediately while the fish is still hot and crispy.
Storage
- If needed, store leftover fish fillets separately from the rolls in an airtight container in the fridge for up to 2 days. Reheat to serve.
Notes
Pro Tips: Use fresh, firm fish for the best texture. Adjust seasoning in breadcrumbs for flavor. Serve immediately for optimal crunch.
Ingredient Substitutions: Use panko for a lighter crust. Substitute pickles with jalapeños for spice.
How to Serve: Best served hot with a side of slaw or fries.
Storage & Freshness: Store fish and rolls separately to maintain texture.
Make-Ahead Tips: Prepare fillets ahead, fry just before serving.
Ingredient Substitutions: Use panko for a lighter crust. Substitute pickles with jalapeños for spice.
How to Serve: Best served hot with a side of slaw or fries.
Storage & Freshness: Store fish and rolls separately to maintain texture.
Make-Ahead Tips: Prepare fillets ahead, fry just before serving.