Mini fish sandwiches with tartar sauce (Printable Version)
Golden crispy fish fillets with tangy tartar sauce on soft mini buns
# What You Need:
→ Fish Preparation
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 (optional for extra crunch)
→ 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 Steps:
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 evenly with salt and black pepper.
03 - Set up three shallow bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs mixed with cornmeal.
04 - Dredge each fish piece in flour, shaking off excess. Dip into egg wash, then press firmly into panko mixture to coat evenly on all sides.
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.
06 - Combine mayonnaise, chopped pickles, capers, lemon juice, Dijon mustard, and fresh parsley in a bowl. Mix thoroughly and refrigerate until ready to serve.
07 - Lightly toast slider buns cut-side up for 2–3 minutes until golden.
08 - Place a crispy fish fillet on each bottom bun. Top with a cheese slice, lettuce, and a generous spoonful of tartar sauce. Cover with top bun and serve immediately.
# Helpful Tips:
01 -
- These sliders capture everything you love about the drive thru version but with way better ingredients and zero regret
- The homemade tartar sauce alone will become your new favorite condiment for everything
02 -
- Dry your fish pieces thoroughly with paper towels before coating or the breading will slide right off in the oil
- Let your coated fish rest on a wire rack for 10 minutes before cooking to help the coating set properly
03 -
- Keep your cooked fish warm in a 200F oven while you finish frying the remaining batches
- The cornmeal in the coating is the secret ingredient that makes these taste like they came from a real fish shack