Lunch
Fish and Chips Sliders Delight
These crispy, golden bites bring the classic fish and chips experience into a fun, handheld treat that's perfect for gatherings or a tasty snack. Easy to make and full of flavor, they’re sure to become a new favorite.
◷
40 min
Total Time
♜
4
Servings
▥
Medium
Difficulty
Ingredients
4
servings
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Instructions
1
Prepare Oven and Crumbs
Start by heating your oven to 450°F (230°C). Set a wire rack on a baking sheet with a rim and give it a quick spray with cooking spray so nothing sticks. Next, pop the chips into a blender in batches and blitz them until they turn into fine crumbs, then spread those crumbs out on a plate.
2
Coat and Bake Fish
Beat the egg whites in a bowl, then dip each piece of fish into the egg whites before pressing it into the chip crumbs to coat well. Place the coated fish on the wire rack and give them a light spray of cooking spray on top. Slide the tray into the oven and bake for about 15 minutes. When time’s up, switch on the broiler and cook for another 5 minutes or so until the fish is golden and crispy.
3
Prepare the coleslaw
While the fish is baking, toss together the coleslaw mix and chopped green onions in a big bowl. In a smaller bowl, whisk together the yogurt, honey mustard, vinegar, celery seed, salt, and pepper until smooth, then pour it over the slaw and mix everything well.
4
Assemble Fish Sliders
To assemble, lay a crispy piece of fish on the bottom half of each slider bun and pile on some of the dressed coleslaw. Top with the bun and you’re ready to dig in!
Why You’ll Love This Recipe
This dish combines crispy, golden-fried fish with soft, fluffy buns for a perfect bite every time. The contrast of textures and flavors makes it a crowd-pleaser that's both comforting and fun to eat.
Serving Suggestions
Serve with a side of tangy tartar sauce or a zesty lemon aioli to complement the fish. Pair with crispy fries or a fresh green salad for a balanced meal.
Storage Tips
Store leftover fish and buns separately in airtight containers. Reheat the fish in the oven to keep it crispy, and warm the buns lightly before assembling to avoid sogginess. Consume within two days for best quality.
