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Fish Sliders

By Annabel Langbein 

Blue cod (amber rating in the Best Fish Guide) has a nice soft flake and would be great in these sliders. You could also use salmon (green or amber, depending on where it is farmed).

Ready in 15 mins

Makes 6-8 slider

Ingredients

  • 4 Skinless, boneless fillets firm white fish or salmon
  • 2 tbsp Extra virgin olive oil
  • Finely grated zest of 1 lemon
  • 1 tbsp Finely chopped parsley leaves
  • Salt and ground black pepper, to taste

Tartare Sauce

  • 1 cup Mayonnaise
  • 1 tbsp Finely chopped gherkins
  • 1 tsp Finely chopped capers
  • 1 Spring onion, finely chopped
  • 1 tbsp Lemon juice
  • Salt and ground black pepper, to taste

To Serve

  • 6-8 Slider buns or soft baps
  • Salad fixings, such as finely shredded purple and/or white cabbage or salad leaves, and tomato, cucumber and/or radish slices

Instructions

  1. To make Tartare Sauce, shake or stir together all ingredients.
  2. To prepare the fish, combine oil, lemon zest, parsley, salt and pepper in a shallow dish or tray, add fish fillets and turn to coat.
  3. Heat barbecue hotplate and grill, turning once, until just cooked through (2-3 minutes each side).
  4. To serve, slice slider buns in half horizontally, leaving a little attached at the back as a hinge. Spread with Tartare Sauce then layer with salad fixings. Divide fish between buns, top with a little more Tartare Sauce and serve immediately.

For more great Annabel Langbein recipes see annabel-langbein.com

PHOTO CREDIT: Annabel Langbein Media

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