Best 4 Fish And Chips Sliders Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Calling all fish and chips aficionados! Prepare to embark on a culinary adventure as we guide you through the art of crafting the ultimate fish and chips sliders. These handheld delights combine the classic flavors of fish and chips with the convenience and portability of a slider, making them perfect for any occasion. Whether it's a casual get-together with friends, a family picnic, or even a sophisticated party, these sliders are guaranteed to impress. So, gather your ingredients, sharpen your knives, and get ready to create a taste sensation that will leave your taste buds dancing with joy.

Let's cook with our recipes!

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

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.

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

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

SPICE-RUBBED SUSTAINABLE FISH SLIDERS



Spice-Rubbed Sustainable Fish Sliders image

Sliders are simple, but perfecting them is a bit of an art. It's all about getting the three main components-the sauce, the filling and the bread-in the right ratio. We've got the sauce and filling covered, so all you need to do is get some fresh bread.

Provided by Guy Turland

Yield Serves 2-4

Number Of Ingredients 21

1/3 head red cabbage, coarsely grated
1/3 fennel bulb, coarsely grated
1 green apple, coarsely grated
1/3 red onion, finely sliced
1 large handful mint leaves
1 tablespoon pepitas (pumpkin seeds)
7 fl oz (200 ml) apple cider vinegar
2 1/2 tablespoons (50 ml) olive oil
1 teaspoon coriander seeds
2 cardamom pods
1 teaspoon black peppercorns
1 teaspoon smoked paprika
2 teaspoons sea salt
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon ground chile
1 white fish fillet
Vegetable oil, for shallow frying
4 fresh slider rolls
About 2 1/2 cups (600 ml) yogurt tartar sauce
1 tomato, sliced

Steps:

  • To make the slaw, put the cabbage, fennel, apple, onion, mint and pepitas in a large bowl. Put the vinegar and oil in a jar and shake together. Pour over the slaw and toss lightly. Set aside.
  • To make the spice rub, toast the coriander seeds and cardamom pods in a frying pan over medium-high heat. Using a mortar and pestle, pound and grind together the coriander, cardamom, peppercorns, paprika, salt, garlic powder, oregano, and chile.
  • Season the fish with the spice rub. Heat a little oil in a non-stick frying pan over medium heat. Pan-fry the fish for 5 minutes, flip and cook the other side for 5 minutes, or until cooked through.
  • I believe slider-building is a very personal thing, so gather together your rolls, fish, tartar sauce, slaw, and tomato, and put together the slider of your dreams!

CLASSIC FISH AND CHIPS



Classic Fish and Chips image

Good tasting, simple recipe for New England's favorite dish fish and chips. Serve with malt vinegar, lemon, or tartar sauce.

Provided by Dan

Categories     Seafood     Fish

Time 45m

Yield 4

Number Of Ingredients 9

4 large potatoes, peeled and cut into strips
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon ground black pepper
1 cup milk
1 egg
1 quart vegetable oil for frying
1 ½ pounds cod fillets

Steps:

  • Place potatoes in a medium-size bowl of cold water. In a separate medium-size mixing bowl, mix together flour, baking powder, salt, and pepper. Stir in the milk and egg; stir until the mixture is smooth. Let mixture stand for 20 minutes.
  • Preheat the oil in a large pot or electric skillet to 350 degrees F (175 degrees C).
  • Fry the potatoes in the hot oil until they are tender. Drain them on paper towels.
  • Dredge the fish in the batter, one piece at a time, and place them in the hot oil. Fry until the fish is golden brown. If necessary, increase the heat to maintain the 350 degrees F (175 degrees C) temperature. Drain well on paper towels.
  • Fry the potatoes again for 1 to 2 minutes for added crispness.

Nutrition Facts : Calories 782.3 calories, Carbohydrate 91.9 g, Cholesterol 124.6 mg, Fat 26.2 g, Fiber 9.1 g, Protein 44.6 g, SaturatedFat 4.3 g, Sodium 860.7 mg, Sugar 5.9 g

Tips:

  • To ensure the fish is cooked through, use a meat thermometer to check that the internal temperature has reached 145°F (63°C).
  • For a crispy coating, double-coat the fish in the batter. This will help to create a golden brown crust.
  • If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk. Let it sit for 5 minutes before using.
  • Be careful not to overcrowd the pan when frying the fish. This will cause the oil temperature to drop and the fish will not cook evenly.
  • Serve the fish and chips sliders immediately with your favorite dipping sauce, such as tartar sauce, malt vinegar, or ketchup.

Conclusion:

These fish and chips sliders are a delicious and easy-to-make meal that is perfect for a party or a casual get-together. The crispy fish, fluffy buns, and creamy tartar sauce are a combination that is sure to please everyone. So next time you're looking for a fun and flavorful meal, give these fish and chips sliders a try!

Related Topics