📝 About This Recipe
These bite-sized wonders transform fresh white fish into golden, crunchy nuggets that are perfectly sized for small hands and big appetites. Inspired by classic coastal fish frys, these sliders feature a gentle blend of spices and a velvety homemade sauce that adds a bright, zesty finish without being overwhelming. They are the ultimate 'Miniature Main,' making seafood approachable, fun, and incredibly delicious for even the pickiest of young eaters.
🥗 Ingredients
The Fish
- 1 pound White Fish Fillets (Cod, Tilapia, or Pollock; cut into 2-inch squares)
- 1/2 cup All-Purpose Flour (for dredging)
- 2 large Eggs (beaten)
- 1.5 cups Panko Breadcrumbs (for extra crunch)
- 1 teaspoon Old Bay Seasoning (or a mild paprika blend)
- 1/2 teaspoon Salt and Pepper (to taste)
- 1/4 cup Vegetable Oil (for shallow frying)
Kid-Friendly Remoulade Sauce
- 1/2 cup Mayonnaise (full fat preferred)
- 1 tablespoon Sweet Pickle Relish (drained)
- 1 teaspoon Lemon Juice (freshly squeezed)
- 1/4 teaspoon Dried Dill (or 1 tsp fresh chopped dill)
The Assembly
- 12 pieces Mini Brioche Buns (or dinner rolls)
- 2 tablespoons Butter (melted, for toasting buns)
- 12 small leaves Butter Lettuce (washed and dried)
- 3 slices American Cheese (cut into quarters to make 12 small squares)
👨🍳 Instructions
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1
Pat the fish fillets dry with paper towels. This is crucial for ensuring the breading sticks properly and the fish gets crispy rather than soggy.
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2
Cut the fish into 12 even squares, approximately 2 inches by 2 inches, to match the size of your mini buns.
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3
Set up a breading station with three shallow bowls: one with flour mixed with Old Bay, salt, and pepper; the second with the beaten eggs; and the third with the Panko breadcrumbs.
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4
Dredge each piece of fish in the flour, shaking off the excess. Dip into the egg wash, then press firmly into the Panko until fully coated.
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5
Place the breaded fish pieces on a plate and refrigerate for 10 minutes. This helps the coating set so it doesn't fall off during frying.
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6
While the fish rests, whisk together the mayonnaise, relish, lemon juice, and dill in a small bowl. Cover and chill until ready to serve.
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7
Split the mini buns and brush the insides with melted butter. Toast them in a dry skillet over medium heat until golden brown, then set aside.
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8
In a large non-stick skillet, heat the vegetable oil over medium-high heat. You'll know it's ready when a breadcrumb sizzles instantly upon contact.
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9
Carefully place the fish pieces in the pan. Cook for 3-4 minutes per side until the crust is deep golden brown and the fish flakes easily with a fork.
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10
In the last 30 seconds of cooking, place a small square of American cheese on top of each fish piece to allow it to slightly melt.
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11
Transfer the cooked fish to a wire rack or paper-towel-lined plate to drain any excess oil.
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12
To assemble, spread a teaspoon of the remoulade sauce on the bottom bun. Layer with a piece of lettuce, the cheesy fish fillet, and another dollop of sauce before topping with the bun lid.
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13
Secure with a colorful toothpick if serving to older children, and serve immediately while warm.
💡 Chef's Tips
For an even healthier version, you can bake the breaded fish at 400°F (200°C) for 12-15 minutes on a parchment-lined tray. If your kids dislike 'green bits,' swap the dill and relish for a simple mixture of mayo and a tiny drop of honey. Always check the fish for tiny bones before breading, even if the package says 'boneless.' To keep the buns from getting soggy, always place the lettuce leaf on the bottom bun to act as a barrier for the sauce.
🍽️ Serving Suggestions
Serve with a side of sweet potato fries or baked carrot fries for a colorful plate. A simple apple and cabbage slaw provides a nice crunch and acidity that cuts through the fried fish. Pair with a glass of cold lemonade or sparkling apple juice for a festive feel. Add a few slices of cucumber or a pickle spear on the side for extra freshness.