Crispy Fish Sliders

Name: Crispy Fish Sliders
Prep time: 20 min
Cook time: 10 min
Yield: 6
Ingredients: 3 tablespoons rice wine vinegar; 2 tablespoons Low Sodium Soy Sauce; 2 tablespoons Peanut Oil; 1/2 tablespoon sesame oil; 1/2 tablespoon honey; 1 tablespoon fresh lime juice; 2 pinches cayenne pepper; 2 pinches Red Pepper Flakes; 1 pinch salt and pepper to taste; 1 1/2 cups Shredded Cabbage; For the Fish: Prepare the fish with these ingredients; 1 1/2 cups All Purpose Flour, divided; 1 pinch salt and pepper to taste; 2 tablespoons Cornstarch; 1/2 teaspoon cayenne pepper; 1/2 teaspoon garlic powder; 1/2 teaspoon baking powder; 6 ounces Cold Beer; 1/2 pound Cod Fillet, Cut into 6 equal pieces; 6 King's Hawaiian Dinner Rolls, sliced in half; Fill a heavy bottom pot with 2 inches of vegetable oil

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Prep: 20 Minutes

Cook: 10 Minutes

Serves: 6

Submitted by: Nam Nguyen

Meet the Chef!

Nam Nguyen

I am a recipe developer and writer of the food blog, The Culinary Chronicles. I come from a beautiful culture where food and family are at the root of everything. If the dishes I make can help evoke a loving memory or create a new delicious tradition, than I couldn't be happier. I currently live in beautiful San Diego, California where I'm always on the pursuit for my next scrumptious foodventure.

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Recipe Details

Ingredients

3 tablespoons rice wine vinegar

2 tablespoons Low Sodium Soy Sauce

2 tablespoons Peanut Oil

1/2 tablespoon sesame oil

1/2 tablespoon honey

1 tablespoon fresh lime juice

2 pinches cayenne pepper

2 pinches Red Pepper Flakes

1 pinch salt and pepper to taste

1 1/2 cups Shredded Cabbage

For the Fish: Prepare the fish with these ingredients

1 1/2 cups All Purpose Flour, divided

1 pinch salt and pepper to taste

2 tablespoons Cornstarch

1/2 teaspoon cayenne pepper

1/2 teaspoon garlic powder

1/2 teaspoon baking powder

6 ounces Cold Beer

1/2 pound Cod Fillet, Cut into 6 equal pieces

6 King's Hawaiian Dinner Rolls, sliced in half

Fill a heavy bottom pot with 2 inches of vegetable oil

Preparation

Step 1

Prepare the slaw. In a bowl, whisk together the vinegar, soy sauce, peanut oil, sesame oil, honey, lime juice, pepper flakes and cayenne. Season to taste with salt and pepper. Add a few spoonfuls of the vinaigrette to the shredded cabbage and toss until evenly coated. Cover and refrigerate.

Step 2

Fill a heavy bottom pot with 2 inches of vegetable oil. Heat the oil until it reaches 375 degrees F.

Step 3

Place the ½ cup flour in a shallow dish. Season with salt and pepper. In a large bowl, whisk together the remaining flour, cornstarch, cayenne pepper, garlic powder and baking soda. Season with salt and pepper. Whisk in the beer until just combined.

Step 4

Dredge the fish pieces into the seasoned flour. Dust off the excess flour and dip the pieces into the batter. Allow the excess batter to run off the fish and then carefully add into the oil.

Step 5

Fry the fish pieces for 5-6 minutes or until golden brown. Transfer the fish to a plate lined with paper towels to drain and immediately season with additional kosher salt.

Step 6

Assemble the sliders by placing a mound of the slaw on ½ of each of the dinner rolls. Place a piece of the fish on top of each mound of slaw and top with the other ½ of the dinner roll.

Step 7

Use a toothpick to secure the sliders together and serve immediately.