Fish and Chips Sliders Recipe

Slider buns: Small buns perfect for making mini sandwiches.

Fish fillets: Use cod or haddock for the best results.

Flour: Helps to create a crispy coating on the fish.

Egg: Acts as a binder to help the breadcrumbs stick to the fish.

Breadcrumbs: Provides a crunchy texture to the fried fish.

Coleslaw: Adds a refreshing crunch and tangy flavor to the sliders.

Tartar sauce: A classic condiment for fish, adding a creamy and tangy element.

When preparing the fish for your sliders, ensure that the oil in the pan is at the right temperature before frying. You can test this by dropping a small piece of breadcrumb into the oil. If it sizzles and turns golden brown within a few seconds, the oil is ready. This helps achieve a perfectly crispy coating on your fish without it becoming greasy.

• slider buns - Substitute with mini brioche buns: Mini brioche buns offer a slightly sweeter and richer flavor that complements the fish well.

• fish (cod or haddock) - Substitute with tilapia: Tilapia is a mild-flavored fish that can be easily breaded and fried, making it a good alternative.

• flour - Substitute with cornstarch: Cornstarch can provide a lighter, crispier coating for the fish.

• beaten egg - Substitute with buttermilk: Buttermilk can help the breadcrumbs adhere to the fish while adding a slight tanginess.

• breadcrumbs - Substitute with panko breadcrumbs: Panko breadcrumbs create a crunchier texture compared to regular breadcrumbs.

• coleslaw - Substitute with pickled vegetables: Pickled vegetables add a tangy and crunchy contrast to the fried fish, enhancing the overall flavor profile.

• Allow the fish fillets to cool completely after frying. This prevents condensation, which can make the breadcrumbs soggy.
• Place the cooled fish fillets on a baking sheet lined with parchment paper. Ensure they are not touching each other to avoid sticking.
• Flash freeze the fish fillets for about 1-2 hours. This step helps maintain their shape and texture.
• Once frozen, transfer the fish fillets to an airtight container or a resealable freezer bag. Label with the date for easy tracking.
• Store the slider buns separately in a resealable bag or airtight container at room temperature. If freezing, wrap each bun individually in plastic wrap and place in a freezer bag.
• For the coleslaw, it's best to prepare it fresh. However, if you need to store it, place it in an airtight container in the refrigerator for up to 2 days. Freezing is not recommended as it can alter the texture.
• When ready to enjoy, reheat the fish fillets in a preheated oven at 375°F (190°C) for 10-15 minutes or until heated through and crispy.
• Toast the slider buns just before assembling to ensure they are warm and slightly crispy.
• Assemble the sliders with reheated fish fillets, fresh coleslaw, and a dollop of tartar sauce for the best flavor and texture.

• Preheat your oven to 350°F (175°C). Place the fish sliders on a baking sheet lined with parchment paper. Heat for about 10-15 minutes until the fish is warmed through and the buns are slightly crispy.

• For a quicker method, use a toaster oven. Set it to 350°F (175°C) and place the sliders inside. Heat for 8-10 minutes, checking halfway to ensure they don't overcook.

• If you prefer using a microwave, wrap each slider in a damp paper towel to keep the buns from drying out. Microwave on medium power for 1-2 minutes. Note that this method may make the fish less crispy.

• To retain the crispiness of the fish, you can reheat the fish fillets separately in a preheated oven at 375°F (190°C) for 10 minutes. Then, reassemble the sliders with fresh coleslaw and tartar sauce.

• For an air fryer option, preheat the air fryer to 350°F (175°C). Place the fish sliders in the basket and heat for 5-7 minutes, ensuring the fish remains crispy and the buns are warm.

• Cutting board: A sturdy surface to safely cut the fish fillets into slider-sized pieces.

• Chef's knife: Essential for cutting the fish fillets accurately and efficiently.

• Mixing bowls: Used for holding the flour, beaten egg, and breadcrumbs separately for the dredging process.

• Whisk: Useful for beating the egg until it's smooth and well combined.

• Tongs: Handy for turning the fish pieces while frying to ensure even cooking.

• Frying pan: Necessary for frying the fish pieces until they are golden brown and crispy.

• Spatula: Helps in flipping the fish pieces in the pan and removing them once cooked.

• Paper towels: Used to drain excess oil from the fried fish pieces.

• Toaster or grill: For toasting the slider buns to give them a nice, crispy texture.

• Serving platter: To assemble and serve the fish and chips sliders attractively.

• Measuring cups: For accurately measuring the flour, breadcrumbs, and coleslaw.

• Small bowl: To hold the tartar sauce for easy assembly of the sliders.

Prepare ingredients in advance: Measure and set out all ingredients before you start cooking to streamline the process.

Use pre-made coleslaw: Save time by using store-bought coleslaw instead of making it from scratch.

Preheat oil: Start heating the oil while you prepare the fish to reduce waiting time.

Toast buns together: Toast all slider buns at once in the oven to save time.

Use a food processor: Quickly bread the fish by using a food processor to coat them evenly with breadcrumbs.