Rating: 4.5 stars 4.6
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.


Recipe Summary

20 mins
20 mins
40 mins
8 sliders


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

Cook's Note:

Regular vinegar-and-sea salt kettle chips will work if the malt vinegar ones are not available.

Nutrition Facts

330 calories; protein 16.7g; carbohydrates 179.7g; fat 13.9g; cholesterol 25.5mg; sodium 505.4mg. Full Nutrition