Best Fish And Chips Sliders Recipes

FISH AND CHIPS SLIDERS

Fish and Chips Sliders image

A twist on the classic flavors of fish and chips in a hand-held slider. Unlike the traditional dish, this fish is baked instead of fried, and the coleslaw is dressed with Greek yogurt instead of mayonnaise, resulting in a much healthier alternative.

Provided by Soup Loving Nicole

Categories Seafood Fish

Time 40m

Yield 8

Number Of Ingredients 12

Ingredients

cooking spray
1 (8.5 ounce) bag malt vinegar-and-sea salt chips (such as Kettle Brand®)
3 egg whites
1 pound cod fillets, cut into 4-inch pieces and excess moisture pressed out
3 cups coleslaw mix
2 green onions, chopped
⅓ cup plain Greek yogurt
2 tablespoons honey mustard
1 tablespoon apple cider vinegar
½ teaspoon celery seed
1 pinch salt and ground black pepper
8 slider buns

Steps:

Preheat the oven to 450 degrees F (230 degrees C). Place a wire rack on a rimmed baking sheet and spray the rack with cooking spray.
Place chips in a blender in batches and process to the consistency of bread crumbs. Transfer chips to a flat plate.
Beat egg whites together in a bowl. Dip a piece of fish in egg white, coat in chip crumbs, and place on the prepared rack. Repeat with remaining fish. Spray fish with cooking spray.
Bake in the preheated oven for 15 minutes. Turn on the broiler and broil fish until brown and crispy, about 5 minutes.
While fish is cooking, combine coleslaw mix and green onions in a large bowl. Whisk yogurt, honey mustard, vinegar, celery seed, salt, and pepper together in a separate bowl. Pour dressing over coleslaw mix and toss to combine.
Place a piece of fish on the bottom half of each slider bun and top with coleslaw.

Nutrition Facts : Calories 330.2 calories, Carbohydrate 179.7 g, Cholesterol 25.5 mg, Fat 13.9 g, Fiber 1.7 g, Protein 16.7 g, SaturatedFat 1.6 g, Sodium 505.4 mg, Sugar 2.7 g

BEER BATTERED CODWICH SLIDERS

Beer Battered Codwich Sliders image

Provided by Jeff Mauro, host of Sandwich King

Time 50m

Yield 4 servings

Number Of Ingredients 23

Ingredients

1 cup mayo
2 tablespoons capers, drained and chopped
2 tablespoons pickle relish
1 tablespoon fresh lemon juice
1 1/2 teaspoons white wine vinegar
1/2 teaspoon Worcestershire sauce
Kosher salt and freshly ground black pepper
1 1/2 cups red cabbage, sliced thin
1/4 cup fresh parsley leaves, chopped
1 medium bulb fennel, trimmed and thinly sliced, save fronds for garnish
2 tablespoons fresh lemon juice (from about 1 lemon)
2 tablespoons Dijon mustard
1/2 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
6 cups peanut oil, for frying
2 cups plus 1/2 cup flour
1 teaspoon baking powder
1/4 teaspoon table salt
One 12-ounce bottle good beer (Irish stout preferred)
1 egg, lightly beaten
1 pound cod fillet, cut into pieces the length of the buns
Kosher salt and freshly ground black pepper
8 parker house rolls, buttered and griddled until toasted

Steps:

For the caper lemon tartar sauce: Mix the mayo, capers, relish, lemon juice, vinegar and Worcestershire sauce in a bowl. Season with salt and pepper, cover and refrigerate for 15 minutes marry the flavors.
For the fennel slaw: Mix the red cabbage, parsley and fennel in a large bowl. Whisk the lemon juice and mustard in a small bowl; whisk in the oil until the dressing is smooth. Toss with the fennel mixture and season with salt and pepper. Slaw can be stored in an airtight container and refrigerated up to 2 days.
For the fish: Heat the oil to 375 degrees F in a heavy-bottomed Dutch oven or deep fryer.
Whisk 2 cups flour, baking powder and salt into a bowl. Add the beer and egg and mix until combined.
Sprinkle the fish with salt and pepper. Dredge the fish in the remaining 1/2 cup flour, shake off any excess, then dunk into the batter mixture, letting the excess drip off. Fry the fish in the hot oil until golden brown and crispy, 4 to 5 minutes.
For the sandwich build: Place the hot, fried fish on the rolls. Then top with the slaw and slather the top bun in the tartar sauce. Garnish with a fennel frond. Grab with both hands and bite hard.