Fish Sliders with Creamy Caper Dressing

Crispy Fish Sliders

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 Crispy Fish 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.

Crispy Fish Sliders

A pair of these sliders 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 less than 15 minutes to pull this meal together.

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.

5 from 1 vote
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Fish Sliders with Creamy Caper Dressing

This makes eight little sliders, enough to feed a family of four. Keep in mind, though, that younger kids may only need one slider. Serve with a generous salad or favorite veggie side. 

Course Dinner
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Calories 350 kcal
Author katiemorford

Ingredients

  • 16 ounces breaded frozen fish fillets
  • 1/3 cup non-fat Greek-style yogurt
  • 2 tablespoons light mayonnaise
  • 2 tablespoon capers, drained
  • 2 teaspoons pickle relish
  • 1 teaspoon ketchup
  • 1/2 teaspoon Dijon mustard
  • 8 slider buns (see notes)
  • 1 cup finely shredded cabbage
  • Pickled jalapenos, if desired

Instructions

  1. Bake fish fillets in the oven according to package directions.

  2. While the fish is baking, by whisking together the the yogurt, mayonnaise, capers, relish, ketchup, and mustard in a small bowl.

  3. 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.
  4. Set a fish fillet on the bottom half of each slider bun. Slather the top of each fillet with the tartar sauce.  Scoop up a bundle of cabbage and press it into the sauce. Add pickled jalapenos, if desired. 

    Sandwich the buns together and serve immediately. 

Recipe Notes

If you can't find slider buns, look for hamburger buns and make 4 fish sandwiches instead of 8 sliders. 

 

Comments

04.25.2012 at 6:29 AM #

Mel Brooke

Watching your girls happily gobble these tasty sliders down before our fun adult night was enough motivation to try them at home. Also tried with a relatively heathly version of the ubiqitous chicken strips, shredded carrots and a quick homemade Asian style spread. Miles and Ava especially loved the cute packaging. Loved our sliver of time together last week. A this point have learned to appreciate all things bite sized. Xo Mel

04.25.2012 at 6:29 AM #

katiemorford

I like your spin on this. Thanks for joining the conversation, Mel.

05.01.2012 at 11:31 AM #

Pamela

I am smiling still~~sweet post and yummy date night dinner for the kids! The girls are so lucky~~no corn dogs or TV dinners, wow, well done!!

05.01.2012 at 11:31 AM #

katiemorford

I’m sure they wouldn’t mind a few corn dogs or tv dinners.

05.01.2012 at 11:31 AM #

Fondogh

– Love this combo, great post! I haven’t found slider buns in my grocrey store though. I posted today about SLIDERS on my blog too, but I made them evil by creating Chicken Fried Steak Sliders . they were tasty, but next time I’m going to lighten it up and the combo of pesto, provolone and deli turkey sounds delish!!August 25, 2010 3:06 pm[]

02.08.2017 at 12:41 PM #

Haley

Do have a certain breaded frozen fish you recommend? (that isn’t full of crappy ingredients?) I have to say, I just joined your site, and this was the first “recipe” I clicked on and was surprised that it was based on a processed food.

02.08.2017 at 12:41 PM #

katiemorford

Hi Haley, Welcome. You make an excellent point about the fish fillets. This is where reading labels is particularly useful. I usually buy them in markets like Sprouts or Whole Foods. Pacific, Life Choices, and the 365 Whole Foods brands are all good bets. Also, I noticed that the more mainstream brand, Gorton’s, has a new line of products and their Pub Style Beer Batter Cod Fillets are free of msg, artificial ingredients, and the like.

04.23.2018 at 11:36 AM #

[email protected]

Katie, this lovely creamy tartar sauce certainly elevates bought fish fillets. And your images are so enticing. Perfect family food when time or energy is lacking 🙂

04.23.2018 at 11:36 AM #

katiemorford

Thanks Kellie. Sometimes we need a little help in the kitchen 🙂

05.19.2018 at 5:48 PM #

Megan

I loved a fish stick when I was a kid…and would still love them now, I’m sure. I just told my kids that we were going to try to break away from the sandwich and/or fast food lunches that dominate summer…but these are making a special appearance. 😉

05.19.2018 at 5:48 PM #

katiemorford

Oh good! My kids haven’t really grown up on fish sticks the way I did, but still they love these sliders.

06.08.2018 at 1:22 AM #

Laura

Am I a bad mama for loving the fact that you are using pre-made frozen fish fillets? I always feel like I’m cheating when I use this short cut… I am doing sliders for my daughter’s birthday party next month, and I’m definitely going to try this out since I have some friends who eat fish, but not meat. I’m actually going to make them this weekend just to test them out 🙂

06.08.2018 at 1:22 AM #

katiemorford

You are not a bad mama for making shortcuts…and this is a good one for anyone, but especially pescatarians! Hope you enjoy the recipe 🙂

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