Crispy Fish Sliders

I’m a big fan of Crispy fish sliders, especially fish sliders! They give me the satisfaction of having two without feeling too heavy, even though I could easily eat five! The blend of crispy fish, crunchy coleslaw, and spicy chipotle mayo is a delightful mix of salty, sweet, and spicy flavors.

When frying fish, I prefer to use the extra burner on my grill outside. It helps keep my kitchen from smelling like fried fish, which is a bonus! But if the weather isn’t cooperating, I find that the air fryer does a great job too, making the dish a bit healthier.

These sliders are perfect for summer, especially with some fresh fish on hand. They offer a tasty alternative to standard burger sliders. Plus, when you cook them in the air fryer, they can be a lighter option—just be mindful of using less vegetable oil!

Ingredients for Crispy Fish Sliders

Here’s what you’ll need for the fish:

• 1½ lbs of wild-caught cod fillets or any white fish
• 1 cup of panko breadcrumbs
• 1 tablespoon of paprika
• 1½ teaspoons of chili powder
• ½ teaspoon of cayenne pepper
• 1 teaspoon of salt
• 1 teaspoon of garlic powder
• ½ cup of flour
• 1 egg

How to Make Crispy Fish Sliders.

Making these sliders is simple and fun! Here’s a step-by-step guide:

1. Prepare the Coleslaw and Chipotle Mayo: Start by mixing all the ingredients for the coleslaw in a medium bowl. Once combined, cover the bowl and refrigerate it. For the chipotle mayo, blend the ingredients in a small food processor until smooth, then store it in the fridge as well.
2. Set Up Your Dipping Stations: Create two separate plates for the breading process—one for flour and the other for panko breadcrumbs. In a small bowl, mix all the seasonings together. Divide the seasoning mixture evenly, adding half to the flour and half to the breadcrumbs, and mix well.
3. Prepare the Fish: Cut the fish fillets into small pieces that will fit nicely on your slider buns. If using frozen fish, make sure to thaw it and pat it dry with a paper towel to remove excess moisture.
4. Bread the Fish: Begin by dipping each piece of fish in the flour mixture, then into the egg, and finally into the breadcrumb mixture. Make sure to press the breadcrumbs onto the fish to ensure they stick well and provide maximum crunch.
5. Fry the Fish: Heat about 1 cup of vegetable oil in a large saucepan over medium-high heat. Carefully add the breaded fish pieces to the hot oil, frying them for about 4-5 minutes on each side, or until they reach an internal temperature of 145°F. An instant-read thermometer is handy for checking this. Be cautious, as the moisture from the fish can cause oil to splatter.
6. Assemble the Sliders: Once the fish is cooked and golden brown, take your slider buns and spread a generous amount of chipotle mayo on each half.
7. Add Coleslaw and Fish: Layer some coleslaw on top of the mayo, then place the crispy fish on the buns. If you like, add pickles for extra flavor. Close the sliders and enjoy your delicious creation!

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