November 30, 2022
If you love a bite-sized slider with a touch of heat and splash of zesty lime, these little tempters will make you very happy. Makes 10 Sliders
10 brioche buns cut in half, lightly toasted
1/2 continental cucumber, deseeded and sliced
1 small red onion finely sliced
1/3 bunch freshly chopped, coriander leaves
400g white fish e.g. cod, ling or hoki
pinch of salt and a grind of pepper
1Place the sliced cucumber, onions, lime juice + salt in a small bowl to marinate.
2Then get 3 more bowls, and place breadcrumbs in their own bowl. Combine the flour, paprika & lime zest, salt & pepper in another separate bowl. And in a final bowl set aside the beaten eggs.
3Pat fish fillets dry with paper towel and then one by one, dip into the seasoned flour, then dip them into in the beaten egg bowl, and finally gently coat in the bread crumbs mix, before resting the now crumbed fillet on a plate.
4Melt the Nuttelex & olive oil in the fry pan, and cook fish portions for 2 minutes on each until golden & just cooked through.
5Add together all the ingredients for the yoghurt sauce and stir well until combined.
6Just before serving, warm the toasted buns in a dry frypan for a minute. Assemble sliders by stacking bun bases with avocado, followed by yoghurt sauce, the cucumber/onion pickle, the crumbed fish fillet plus if you are so inclined, an extra dash of hot sauce. Add one more dollop of pickle and then close the bun.