Fish sliders are a delicious and easy way to enjoy seafood. They can be made with any type of fish, but I especially love them with ‘ahi tuna. All you need is a few simple ingredients and you’ve got yourself a meal that’s perfect for on the go. So if you’re looking for a tasty way to change up your fish dinner, give fish sliders a try!
Mahalo to King’s Hawaiian for sponsoring this post. As always, all thoughts and opinions are my own.
Today is Sunday. You know what that means? Slider Sunday. That’s right, brighten up your day with a delicious slider recipe. One of my favorite sliders to make are fish sliders.
There’s nothing quite like a delicious fish slider. They’re the perfect blend of savory and sweet, and they’re so easy to make. Whether you’re using ‘ahi tuna (which is my favorite) or another type of fish, fish sliders are a great way to enjoy seafood.
And because they’re so simple to make, they’re perfect for busy weeknights or anytime you need a quick and easy meal. So if you’re looking for something new to try, give fish sliders a shot! You’ll be glad you did.
What type of fish is best for fish sliders?
There are lots of different types of fish that you can use for fish sliders, but my personal favorite is ‘ahi tuna. ‘Ahi is also known as yellowfin tuna. It’s a dark red fish with a firm texture, and it has a delicious savory flavor. ‘Ahi is a healthy option that’s packed with protein.
You can also use mahi mahi, salmon, or any other fish you would like.
What goes well with fish sliders?
There are lots of different ways you can dress up your fish slider. I like to keep things simple and just top mine with a little bit of unagi aioli, cabbage, and furikake. You could also add mango salsa, avocado, cheese, or any other toppings you like.
If you’re looking for a little bit of a kick, try adding some sriracha or hot sauce to your fish slider. You could also try adding a dollop of tartar sauce or even a slice of pineapple. The possibilities are endless!
Another great option is to serve fish sliders is sweet potato fries. I mean what’s better than fish and chips? It’s a great way to stretch out your fish slider dinner if you’re feeding a crowd. No matter how you dress them up, fish sliders are sure to be a hit!
Ingredients for the perfect fish sliders
For the ‘ahi katsu
- Cooking oil of choice
- Flour. This helps make the crispy breading on the outside of the fish.
- Garlic salt and pepper for seasoning.
- Panko. These are Japanese style bread crumbs that can be found in the Asian aisle at your local grocery store. If you can’t find any, you can use regular breadcrumbs, although I much prefer panko.
- Eggs. This acts as glue to hold the batter on the fish.
- ‘Ahi. Be sure to get your fresh fish from a reputable source. You can use frozen fish as well.
- King’s Original Hawaiian Sweet Rolls. Light and fluffy bread with a touch of sweetness perfect for sliders.
(Full recipe instructions and ingredient amounts are in the recipe card at the bottom of this post)
For the unagi aioli
- Mayonnaise. Be sure to use a good brand that you enjoy.
- Unagi sauce. This is a sweet eel sauce that can be found in the Asian aisle at most grocery stores.
- Garlic. Be sure to mince it up finely.
Optional toppings
- Sliced cabbage
- Furikake. A seasoned and dried seaweed condiment perfect for fish.
How to make the best fish sliders?
First you’ll start by heating up your cooking oil of choice. This is a shallow fry over medium high heat. So, most oils will work well here.
While your oil is heating up you can start breading your fish. You’ll need 3 plates. To the first plate add flour, garlic salt, and pepper. To the second plate add your eggs and whisk together to combine. And to the last plate add panko.
Dip your ‘ahi in the flour, being sure to cover all sides, then the egg, and lastly the panko.
Add your fish to the frying pan. You’ll fry for 3-5 minutes or until golden brown. Flip and repeat on the other side. If you have a thick cut of fish you’ll want to fry the fish on its side as well.
While your fish is frying you can start on the unagi aioli. To a small bowl add mayonnaise, unagi sauce, and finely minced garlic. You’ll mix that until well combined and set aside.
Once the fish has finished cooking, remove and place on a paper towel to drain excess oil.
Cut the King’s Hawaiian sweet rolls in half. Spread unagi aioli over the bottom piece of bread. Top with sliced cabbage, a piece of ‘ahi katsu, unagi aioli, and sprinkle over furikake. Add the top bun piece over the top. Serve immediate and ENJOY!!
Tips for making the perfect fish slider
- Be sure to use a good quality fish. Fresh fish is always best, but you can also use frozen fish.
- Breading the fish is key to getting a crispy exterior. Be sure to coat the fish well in flour, eggs, and panko bread crumbs.
- The bread matter. Making sure you have a delicious bread to sandwich the ‘ahi katsu is key. I love using King’s Hawaiian Sweet Rolls. I also enjoy their slider buns.
- Serve hot and fresh. These sliders are best eaten fresh.
Frequently Asked Questions
While these are best eaten fresh, you can store any left over sliders in an air tight container in the refrigerator.
Fish and bread heat at different speeds. I would suggest heating them separately and reassembling thereafter. This prevents the bread for over heating. You can reheat in the microwave or oven.
Yes. Place in an air tight container or cover in plastic wrap and place in the freezer. Re heat in the microwave or oven.
Other great fish recipes
‘Ahi Tuna Fish Sliders
Equipment
Ingredients
For the ‘ahi katsu
For the unagi aioli
- 1/4 cup mayonnaise
- 1 teaspoon unagi sauce
- 1 clove garlic finely minced
Instructions
- For the ‘ahi katsu: Heat a few tablespoons of the cooking oil of your choice over medium high heat. Ensure you have enough oil to cover the bottom of the pan.
- While the oil is heating up you can prep the fish.
- You’ll need 3 plates for your breading station. To one plate add garlic salt, pepper, and flour. Mix until combined. To another plate add eggs and whisk until combined. To the last plate add the panko.
- Now to bread the ‘ahi. Dip the ‘ahi in the flour mixture and ensure all sides of the ‘ahi are coated. Then dip in eggs, again ensuring the whole fish is coated. And lastly dip in the panko mix covering the whole fish.
- Place the fish in the oil at 350F and fry for 3-5 minutes on each side or until golden brown.
- For the unagi aioli: While the fish is frying you can make the dipping sauce. Add mayonnaise, unagi sauce, and garlic to a small bowl and whisk until well combined.
- When the ‘ahi is done, remove from frying pan and place on a paper towel to drain excess oil.
- Slice King’s Hawaiian rolls in half. Spread unagi aioli over the bottom bun. Next add sliced cabbage, a piece of ‘ahi katsu, unagi aioli, and top with furikake. Serve immediately and ENJOY!
Notes
- Sliced cabbage
- Furikake
Tips for making the perfect fish slider
- Be sure to use a good quality fish. Fresh fish is always best, but you can also use frozen fish.
- Breading the fish is key to getting a crispy exterior. Be sure to coat the fish well in flour, eggs, and panko bread crumbs.
- The bread matter. Making sure you have a delicious bread to sandwich the 'ahi katsu is key. I love using King's Hawaiian Sweet Rolls. I also enjoy their slider buns.
- Serve hot and fresh. These sliders are best eaten fresh.
Nutrition
© Relle Lum for Keeping It Relle. Please do not copy and paste or screenshot recipes online or on social media. I’d love it if you share a link with a photo instead. Mahalo!
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