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My review
Fish and Chips Sliders
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Soup Loving Nicole
"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."
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Ingredients
40 m servings 250Original recipe yields 8 servings (8 sliders)
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- US
- Metric
Directions
{{model.addEditText}} Print- 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.
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Footnotes
- Cook's Note:
- Regular vinegar-and-sea salt kettle chips will work if the malt vinegar ones are not available.
Nutrition Facts
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Reviews
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3/21/2019
Loved it! It was something different for a change. The only changes I made to cook the fish in my air fryer since I don't have a baking rack. I also used tilapia.