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  • Writer's picturefrench creek kitchen

Crispy Fish Sliders with Tartar Sauce


















Tartar Sauce:

3/4 cup mayonnaise

1 teaspoon lemon juice

1/4 cup sliced bread and butter pickles, roughly chopped

1 small shallot, small dice

1/2 teaspoon salt


To make the tartar sauce, mix together the mayonnaise, shallot, lemon juice, pickles and salt. Or for a smoother tartar sauce, place all the ingredients in the cup of an immersion blender and blend a few times until you reach desired consistency. Taste for seasoning and add salt or lemon juice as needed. Set aside.


Ingredients:


1/2 head of cabbage, shredded

3 tablespoons of mayonnaise

1 teaspoon lemon juice

1 teaspoon white wine vinegar

1/2 teaspoon salt

2 pounds firm white fish like cod or rock fish, cut into portions that will fit onto your slider buns

3/4 cup Wondra flour* or all-purpose flour

2 teaspoons salt

vegetable or canola oil for cooking the fish

15 Hawaiian roll slider buns

Bread and Butter pickles for serving


Directions:


Stir together 3 tablespoons of mayonnaise, 1 teaspoon of lemon juice, 1 teaspoon white wine vinegar and 1/2 teaspoon of salt in a medium bowl. Add the shredded cabbage and toss to evenly coat with the dressing. Set aside.


Place the Wondra or all-purpose flour in a shallow bowl and stir in 2 teaspoons of salt.

Pour enough of the oil into a high sided sauté pan or cast iron pan so that it is an 1/2 inch deep layer of oil. Heat over medium-high heat until starting to shimmer.

Taking one piece of fish at a time, dredge it in the flour so all sides or coated, knock off any excess flour and then place in the oil. Repeat with remaining fish so you have a single layer of fish in the pan without overcrowding (you will probably need to do two batches). If oil is splattering or too hot, reduce the heat. Depending on the thickness of your fish you may need more or less time for it to cook, when you start to see the sides turning white and firming up, flip the fish and continue cooking until cooked through on the opposite side. Move the cooked fish to a plate lined with paper towels and sprinkle a little salt on top. Repeat with remaining fish and second batch, if needed.


Open the slider buns and spread some of the tartar sauce on the top and bottom bun. Place one pickle slice on the bottom bun, then a piece of fish on top, then a pinch of the cabbage, top with the top bun. Repeat with remaining buns and serve.



*Wondra flour is a very fine flour that works well for a light coating. You can find at most supermarkets and its packaging is a blue cylinder.






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