Seabass Sliders Recipe

Prep fish

Cut the seabass into 8 pieces (about 2 oz each) that will fit the slider buns. Pat dry thoroughly with paper towels. Season both sides lightly with 1 tsp kosher salt and 1/2 tsp black pepper.

Make batter

In a bowl whisk together 3/4 cup all-purpose flour, 1/4 cup cornstarch, and 1/2 tsp baking powder. In a separate small bowl whisk the egg until combined, then whisk in 3/4 cup cold beer and 1/4 tsp hot sauce (if using). Gradually whisk the wet into the dry until just combined — batter should be thick enough to coat but still pourable. If too thick, add up to 1-2 tbsp cold beer. Keep batter chilled (set bowl over another bowl with ice if needed).

Dredge and fry

Pour vegetable oil into a heavy, deep skillet or pot to a depth of about 1 1/2 inches (use ~2 cups). Heat oil to 350°F (175°C). Place 1/2 cup flour (the separate dredging flour) on a plate. Lightly dredge each seasoned fish piece in flour, shaking off excess, then dip into the beer batter, coating completely. Carefully lower pieces into the hot oil, frying 3–4 pieces at a time so you don't crowd the pan. Fry 2 1/2–3 1/2 minutes per side until golden brown and an instant-read thermometer reads 140–145°F in thickest part, or flakes easily. Transfer to a wire rack over a baking sheet and keep warm in a 200°F oven while frying remaining pieces.

Crisp finish

If needed, once all pieces are fried, return rack to oven for 3–4 minutes to ensure crispness. Taste and adjust seasoning with a pinch of salt immediately after frying.

In a small bowl combine 1/2 cup mayonnaise, 2 tbsp finely minced dill pickle, 1 tbsp chopped capers, 1 tsp Dijon mustard, 1 tsp fresh lemon juice, 1 tsp chopped fresh dill (or 1/2 tsp dried), 1/4 tsp lemon zest, 1/4 tsp black pepper and 1/4 tsp salt. Stir until smooth. Taste and adjust acidity or salt as needed. Refrigerate at least 15 minutes to allow flavors to meld. Keeps up to 3 days refrigerated.

Prepare buns: split the slider buns and brush cut sides lightly with softened butter. Toast in a skillet or under broiler until golden, about 1–2 minutes.

Add cheese: place a small piece of fried seabass on the bottom half of each toasted bun. Top each pair of seabass with half of a slice of American cheese (cut slices in half to fit) while fish is still hot so cheese melts slightly. For extra melt, place assembled open sliders under broiler for 20–30 seconds — watch carefully.

Sauce and greens: Spread about 1 tbsp house tartar sauce on each top bun. Add a small handful (~1 tbsp) of shredded green leaf lettuce to the bottom bun beneath the fish or on top according to preference.

Finish and serve: Close sliders, insert a toothpick if desired to hold together. Serve 2 per person (recipe yields 4 servings) with lemon wedges on the side and extra tartar sauce for dipping.