Fish Sliders

A crispy panko fried breading hugs tender, flaky cod patties in this fish sliders recipe. Top with cheese, coleslaw, and sauce or opt for lettuce, onion, and tomato!

Close up photo of a Fish Slider on a wooden platter with french fries

Why this recipe works

These fish sliders have big flavor in every small bite! We’ll dredge hearty white fish in flour, egg, and panko breadcrumbs which makes the breading crispy and golden after a sizzle session in the oil. Stuff the patties in between soft slider buns and top with cheese, coleslaw, and a slather of tartar sauce for good measure.

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

FISH – We used cod filets we bought from the seafood counter. You can use any hearty white fish such as haddock, tilapia, pollock, or catfish for this recipe. If you buy frozen filets, be sure to thaw them first and drain on paper towels, then pat dry before frying.

TOPPING – You can use any cheese you like; we prefer American or cheddar. We cut each slice into 4 pieces and found them to be a bit small for these filets. Use however much you like. We suggest having the slices ready and adding them to the hot filets so they will melt a bit before assembling the sandwiches. Coleslaw and tartar sauce are both fantastic on top of these fish sliders!

How to Make Fish Sliders

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

Place flour in the first breading tray.
Crack egg into the second breading tray. Whisk in water.
Combine both types of bread crumbs, onion powder, Old Bay, and garlic salt in the third breading tray.
Cut filets into square pieces. For us, this meant cutting our 4 filets in half.
Dredge filets in flour, working with one or two at a time. Dredge both sides and gently shake off excess.
Place dredged filets into the egg wash and turn to coat both sides. Allow excess to drip off.
Put filets into the bread crumb mixture and gently press to adhere, repeat on other side. Move breaded filets to a baking sheet and repeat the process for remaining filets.
Allow filets to rest while the deep fryer is preheating. Add oil to deep fryer and preheat to 375 F.
When fryer is ready, place 2-3 filets into the basket of your deep fryer. You do not want them to be too crowded or they may stick together.
Drop basket carefully into hot oil and allow to cook, gently shaking basket occasionally so they don’t stick, for 5 minutes or until internal temperature reaches 145 F.
Place cooked filets on paper towels to drain while you cook the remaining filets.
Serve on slider buns with cheese and your choice of toppings.

Frequently Asked Questions & Expert Tips

What if I don’t have a deep fryer?

You can use a deep sided skillet instead of a deep fryer. Make sure there’s enough oil in the skillet for the oil to go at least halfway up the sides of the filets. Turn to cook the other side.

How do you store leftover fish sliders?

If you have leftovers, it’s best to separate the fish from the slider buns. Place the fish patties in an air-tight container and store in the refrigerator for 2-3 days. You can store the assembled sliders (buns included) in the fridge for a day or two, but do note that they may become soggy.

How do you reheat fish sliders?

I would recommend reheating the fish patties in an air fryer or oven set to 375F for around 10 minutes or until warmed through. This will help keep the fish patties crispy.

What kind of fish can I use for fish sliders?

We’re using cod filets in this recipe, but you can easily make them with any hearty white fish such as tilapia, halibut, pollock, haddock, or catfish.

How do you know when the fish patty is done cooking?

A good way to know when your fish is done cooking is to check it with an instant-read thermometer. Insert the thermometer into the thickest portion of the fish to test. The thermometer should reach an internal temperature of 145F when it is done cooking.

Serving Suggestions

Serve your fish sliders sandwiched between slider buns with either coleslaw or lettuce, pickles, and tomato. For sauces, you can choose between tartar sauce, remoulade, mayo, garlic aioli, or a spiced mayo mixture such as sriracha mayo on top!

Pair the sliders with french fries or potato chips and enjoy warm.