Mini Fish Sandwiches (Printable)
Crispy golden fish fillets with tangy tartar sauce and cheese on soft slider buns.
# What You’ll 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 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
→ To Assemble
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 oil in a large skillet for shallow frying.
02 - Season fish pieces with salt and pepper on all sides.
03 - Prepare three shallow bowls: one with flour, one with beaten eggs, and one with mixed panko and cornmeal.
04 - Dredge each fish piece in flour, dip in egg, and coat thoroughly in panko-cornmeal mixture.
05 - Fry fish in batches for 2–3 minutes per side until golden and cooked through, or bake on a lined tray for 10–12 minutes, turning once.
06 - Mix mayonnaise, pickles, capers, lemon juice, Dijon mustard, and parsley in a bowl; chill until needed.
07 - Lightly toast slider buns for added texture.
08 - Place fish fillet on bottom bun half. Top with cheese slice, lettuce, and generous spoonful of tartar sauce. Cover with top bun and serve immediately.
# Expert Tips:
01 -
- These sliders capture everything you love about the classic version but with homemade satisfaction you can taste in every crispy bite
- The homemade tartar sauce alone is worth it, bringing a bright tangy freshness that makes store-bought seem forgettable
02 -
- Don't skip drying your fish fillets with paper towels before seasoning, or your breading will slide right off during cooking
- Let your coated fish rest for about 5 minutes before cooking to help the coating set better
03 -
- Keep your breading hand and your fish hand separate to avoid creating those dreaded clumps of breading on your fingers
- If baking, place your coated fish on a wire rack over the baking sheet so air circulates underneath for all-over crispiness