Fried Fish Sliders with Tahini Slaw


Serves: 5-6 sliders

Prep time: 40 minutes Cook time: 20 minutes Total time: 1 hour

INGREDIENTS:

For Tahini Slaw:
2 tablespoons good-quality tahini paste
2 tablespoons extra virgin olive oil
2 tablespoons fresh lemon juice (from 1 large lemon)
½ teaspoon kosher salt
¼ teaspoon black pepper
3 cups shredded red cabbage

For Fried Fish Sliders:
1 24-ounce jar Manischewitz Gefilte Fish, drained, about 6 pieces
1 tablespoon extra virgin olive oil, plus more for frying patties
½ cup white onion, diced
2 small garlic cloves, minced
2 ½ cups Jason Plain Panko Bread Crumbs, divided
1 large egg
1/3 cup Italian parsley leaves, chopped
1 teaspoon ground cumin
½ teaspoon kosher salt
½ teaspoon black pepper

PREPARATION:

For Serving:
Slider buns
Avocado slices

Steps:
First, make the tahini slaw. In a large bowl, whisk together tahini paste, olive oil, lemon juice, kosher salt and black pepper. Then add red cabbage and stir to combine. Refrigerate until ready to serve. You’ll have more than enough for the sliders, serve extra on the side!

To make the fried fish sliders, heat a large sauté pan over medium heat. Add 1 tablespoon olive oil. Add onion with a pinch of salt and sauté for 4-5 minutes, until soft and translucent, stirring periodically. Add garlic and sauté for 1 minute more. Lower heat if they start to burn. Remove onions and garlic and set aside to cool.

In a large bowl, mash together gefilte fish, then add 1 cup panko, egg, parsley, cumin, kosher salt, black pepper and onion and garlic mixture and mix until combined.

Form into 5-6 round balls (make them the size of your buns) and flatten into patties.

Place remaining panko in a shallow bowl and use to coat patties on all sides.

Heat 1/8 inch olive oil over medium high heat in a large nonstick sauté pan until hot. Set aside a cooling rack.

Fry a few at a time (don’t overcrowd pan) 2-3 minutes per side until golden brown. Drain briefly on paper towels and cool slightly on cooling racks.

Serve fish sliders on buns topped with tahini slaw and avocado slices.

Print Recipe