Pat perch fillets dry with paper towels. If fillets are large, cut into 8 portions sized to fit slider buns (about 2–3 ounces each). Keep refrigerated until ready to bread.

Make wet and dry stations

In a shallow bowl whisk together buttermilk and egg until combined. In a second shallow dish combine flour, cornstarch, smoked paprika, garlic powder, onion powder, salt, and black pepper. In a third shallow dish place the breadcrumbs/panko.

Bread the fish

One piece at a time: dredge a portion in the seasoned flour mixture, shake off excess, dip into the buttermilk-egg mixture, then press into the breadcrumbs to coat evenly. Place breaded pieces on a wire rack set over a baking sheet while you heat the oil. Let rest 8–10 minutes so coating adheres.

Heat oil and fry

Pour neutral oil into a heavy skillet (cast iron or stainless) to a depth of about 1/4–1/2 inch. Heat over medium-high until oil registers 350°F (175°C) or a small breadcrumb sizzles immediately but doesn't burn. Fry fish in batches without overcrowding, about 2–3 minutes per side, until golden brown and the internal temperature reaches 145°F (63°C). Transfer to a wire rack set over a baking sheet; immediately season lightly with the extra salt and pepper.

Chipotle Aioli

Combine mayonnaise, minced chipotle, adobo sauce, lime juice, honey, minced garlic, salt, and black pepper in a small bowl. Taste and adjust heat or acidity — add more adobo or lime juice if desired. Refrigerate at least 15 minutes to let flavors meld (can be made up to 2 days ahead).

Slides & Toppings

Toast buns: Preheat a skillet or griddle over medium heat. Brush cut sides of slider buns with melted butter and toast, cut side down, until golden, about 1–2 minutes. Keep warm.

Assemble sliders: Spread about 1 teaspoon of chipotle aioli on the bottom half of each bun. Place a romaine leaf, then a tomato slice (trim to fit the bun if needed), then a piece of fried perch. Top the fish with 1–2 house pickle slices (or a few rounds), another small drizzle of aioli if desired, then close with the top bun. Serve immediately with lemon wedges.

Serving suggestions: These are best served right after frying while crispy. Offer extra aioli and pickles on the side.