Fish Sliders with Creamy Tartar Sauce
Babysitter food. That’s what we called the frozen entrees my mom would pull from the freezer on nights she and my dad were heading out on the town. Any other evening of the year she made homemade food, but on date nights, supper meant a rotation of TV dinners, corn dogs, and fish sticks. We loved it.
The one holdover into my own house are fish sticks. Indeed, just last week, as I scrambled to pull dinner together before readying myself for an evening with grown ups, I made these fishwich sliders. I opted for fish fillets over fish sticks because there’s a greater ratio of fish to breadcrumbs. Translation: more fish means more protein and other nutrients. Consider buying the fish in an organic market or specialty one since the choices tend to be lighter in additives and preservatives than conventional supermarket brands.
A pair of these sliders (or just one for littler appetites) along with a vegetable or salad (or both) is all you need for a simple weeknight supper. Once the fish is in the oven, it takes all of 15 minutes to pull this meal together, qualifying it as a “15 Minute Fix”.
When the sandwiches were assembled and ready, I swiped a bite before the kids showed up at the table. They were good, really good, certainly better than a TV dinner, or corn dog, or ordinary fish stick. And while I was looking forward to my evening out, I would have been perfectly happy sharing a plate of fish sliders with the kids.
I think we’ll be having these again soon.
Fishwich Sliders with Creamy Tartar Sauce
- 4 large , breaded frozen fish fillets (about 12 ounces)
- 1/3 cup non-fat Greek-style yogurt
- 2 tablespoons light mayonnaise
- 1 tablespoon capers , chopped
- 1 1/2 teaspoons sweet pickle relish
- 1 teaspoon ketchup
- 1/2 teaspoon Dijon mustard
- 8 slider buns , whole wheat is ideal
- 1 cup shredded cabbage
Preheat oven according to the directions on the package of fish. When the oven is ready, put the fish fillets on a baking tray and bake according to package directions until crispy and golden brown.
While the fish is baking, make the tartar sauce. Put the yogurt, mayonnaise, capers, relish, ketchup, and mustard in a small bowl and mix until creamy.
About 2 minutes before the fish is done, put the slider buns in the oven to warm. You don’t want the buns crispy, just soft and warm.
Remove fish and buns when the fish is done.
Cut each fish fillet crosswise in half, making 8 pieces of fish. Set each half on the bottom of the slider buns. Slather the top buns generously with tartar sauce. Scoop up a bundle of cabbage and press into the sauce. Sandwich the buns together with the fish inside.