Haddock Sliders Recipe
Make Haddock Sliders Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Fish & Sliders
Garnish & Finishing
Method
Fish & Sliders
- 1
Prepare haddock
Pat the haddock fillets dry with paper towels. Trim any thin edges so pieces are roughly uniform (about 3–4 oz each). Cut the fillets into 8 pieces sized to fit the slider buns. Season both sides with 1 tsp kosher salt, 1/2 tsp black pepper, 1/4 tsp garlic powder, 1/4 tsp onion powder and 1/4 tsp smoked paprika.
- 2
Set up breading station
Place the flour in a shallow bowl and stir in the cornstarch (if using) and a pinch of salt. In a second bowl, whisk the eggs with the milk and remaining 1/2 tsp salt and 1/2 tsp black pepper. Place the breadcrumbs in a third shallow bowl.
- 3
- 4
Cook the haddock
Heat a large skillet over medium-high heat and add 2 tbsp olive oil. When oil shimmers, arrange breaded haddock pieces in a single layer (work in two batches if needed). Cook 3–4 minutes per side until golden brown and the fish flakes easily with a fork (internal temperature 145°F / 63°C). Transfer cooked pieces to a paper towel–lined plate and season lightly with a pinch of salt.
- 5
- 6
Assemble sliders
Spread about 1 tablespoon of the dill-caper mayo (see next section) on the bottom half of each warmed bun. Place a leaf of lettuce, then a cooked haddock piece, spoon a little more sauce on top (about 1/2 tbsp), add pickles or pickled onion if using, and finish with the top bun. Repeat for all 8 sliders.
Sauce & Garnish
- 7
Make the dill-caper mayo
In a small bowl combine 1 cup mayonnaise, 2 tbsp finely chopped fresh dill (or 1 tsp dried), 1 tbsp chopped capers, 2 tsp Dijon mustard, the zest of 1 lemon and 1–2 tsp lemon juice to taste. Season with 1/4 tsp salt and 1/4 tsp black pepper. Stir until smooth and refrigerate 10 minutes to let flavors meld.
- 8