Duration
1 hour
Serves
4
Walleye openers have come and gone, and hopefully, many of you have fish in the freezer just waiting for a fun recipe to come along. This fish slider should do the trick and check all the boxes. Even if you’re a non-believer of the fish-and-cheese combo, I'm confident that a fried fish sandwich is the perfect place to add some gooey goodness.
The grinder salad is all the rage lately, so I figured I'd create my version here called the slider salad. It's a messy little slaw replacement that complements almost any sandwich. The same goes for this pimento cheese, in my opinion. My wife and I tried this slider without the fish, and the resulting pimento cheese slider was fantastic. The point here is that you have two great sandwich ingredients to play around with, so have some fun this summer and don’t hold back on creating some culinary concoctions of your own.
Ingredients
- 1 lb. crappie filets (trimmed into 6 to 8 portions)
- Yellow mustard
- Panko breadcrumbs
- Slider buns
Pimento cheese
- 8 oz. grated sharp cheddar
- 4 oz. cream cheese
- 4 oz. jar diced pimento; juices removed
- ⅓ cup mayonnaise
- 1 tsp. crushed red pepper flakes
- ½ tsp. kosher salt
- ½ tsp. cracked black pepper
- ½ tsp. paprika
- ¼ tsp. garlic powder
- ¼ tsp. onion powder
Slider Salad
- 2 cups iceberg lettuce, shredded
- ½ cup green olives, diced
- ½ cup pepperoncini, sliced
- ½ cup red onion, sliced
- 4 tbsp. mayonnaise
- 2 tbsp. red wine vinegar
- 2 tbsp. lemon juice
- 1.5 tsp. dry oregano
- ½ tsp. cracked black pepper
- ½ tsp. kosher salt
Also works with
Preparation
- Make the pimento cheese. Whip the cream cheese with the mayo until combined. Use a standing mixer if you have one. Shred the cheddar cheese. Whip the cheddar and the rest of the pimento cheese ingredients together. Chill.
- Prep the slider salad. Slice and dice all of the ingredients. Mix everything except for the shredded iceberg lettuce. Keep both chilled until you are ready to assemble the sliders.
- Bread the fish. Filet the fish into slider-sized portions. Coat the fish liberally in yellow mustard. Dip the fish into the panko crumbs. Press the crumbs into the fish to help adhere the crumbs to the filets. Let sit for 5 to 10 minutes.
- In a deep fryer or deep-sided frying pan, bring the oil to 350ºF. While the oil is heating up, brown the buns, mix the slider salad, and briefly broil the pimento cheese onto the bottom buns. When the oil is ready, fry the fish until golden brown.
- Plate by adding the fried fish on top of the broiled pimento cheese and add the slider salad to the fish. Serve immediately.
Walleye openers have come and gone, and hopefully, many of you have fish in the freezer just waiting for a fun recipe to come along. This fish slider should do the trick and check all the boxes. Even if you’re a non-believer of the fish-and-cheese combo, I'm confident that a fried fish sandwich is the perfect place to add some gooey goodness.
The grinder salad is all the rage lately, so I figured I'd create my version here called the slider salad. It's a messy little slaw replacement that complements almost any sandwich. The same goes for this pimento cheese, in my opinion. My wife and I tried this slider without the fish, and the resulting pimento cheese slider was fantastic. The point here is that you have two great sandwich ingredients to play around with, so have some fun this summer and don’t hold back on creating some culinary concoctions of your own.
Ingredients
- 1 lb. crappie filets (trimmed into 6 to 8 portions)
- Yellow mustard
- Panko breadcrumbs
- Slider buns
Pimento cheese
- 8 oz. grated sharp cheddar
- 4 oz. cream cheese
- 4 oz. jar diced pimento; juices removed
- ⅓ cup mayonnaise
- 1 tsp. crushed red pepper flakes
- ½ tsp. kosher salt
- ½ tsp. cracked black pepper
- ½ tsp. paprika
- ¼ tsp. garlic powder
- ¼ tsp. onion powder
Slider Salad
- 2 cups iceberg lettuce, shredded
- ½ cup green olives, diced
- ½ cup pepperoncini, sliced
- ½ cup red onion, sliced
- 4 tbsp. mayonnaise
- 2 tbsp. red wine vinegar
- 2 tbsp. lemon juice
- 1.5 tsp. dry oregano
- ½ tsp. cracked black pepper
- ½ tsp. kosher salt
Also works with
Preparation
- Make the pimento cheese. Whip the cream cheese with the mayo until combined. Use a standing mixer if you have one. Shred the cheddar cheese. Whip the cheddar and the rest of the pimento cheese ingredients together. Chill.
- Prep the slider salad. Slice and dice all of the ingredients. Mix everything except for the shredded iceberg lettuce. Keep both chilled until you are ready to assemble the sliders.
- Bread the fish. Filet the fish into slider-sized portions. Coat the fish liberally in yellow mustard. Dip the fish into the panko crumbs. Press the crumbs into the fish to help adhere the crumbs to the filets. Let sit for 5 to 10 minutes.
- In a deep fryer or deep-sided frying pan, bring the oil to 350ºF. While the oil is heating up, brown the buns, mix the slider salad, and briefly broil the pimento cheese onto the bottom buns. When the oil is ready, fry the fish until golden brown.
- Plate by adding the fried fish on top of the broiled pimento cheese and add the slider salad to the fish. Serve immediately.