Seafood Sliders
In case you weren’t already aware of it, I have an unhealthy obsession with sliders. They’re my thing. I feel like if I could, I totally would’ve invented the slider. Unfortunately for me, I didn’t invent them. Someone beat me to it. I’m always one step behind. I’ll have to settle for being The Slider King of the World, however. You might ask where I get off calling myself that. Allow me to explain. My past slider incarnations have been some of the best posts/recipes on this site. Pot Roast Sliders, Fried Green Tomato and Shrimp Sliders, BLT Biscuit Sliders, and Baked Potato Sliders. I pretty much deserve the title, or at the very least a parking spot with “Reserved for The Slider King of The World” attached to it. One day. I can dream can’t I? These Seafood Sliders are just another notch on my slider crown.
Seafood Sliders
Equipment
- Mixing bowls
- Food processor
- Skillet
Ingredients
- 1 ½ pounds fresh orange roughy or cod
- 1 pound fresh shrimp peeled and deveined
- 8 saltine crackers crushed
- ¼ cup capers drained
- ¼ cup scallions chopped
- 2 tablespoons fresh parsley chopped
- ¼ cup fresh lemon juice
- 1 teaspoon Kosher salt
- ½ teaspoon black pepper
- ¼ teaspoon paprika
- 3 tablespoons olive oil
- 10 slider rolls or buns
- ½ cup tarter sauce
- 2 tomatoes thinly sliced
- 1 small red onion thinly sliced
- 20 pickle chips
- red leaf lettuce
Instructions
- In the bowl of a food processor, combine the fish, shrimp, crackers, capers, scallions, parsley, lemon juice, salt, pepper, and paprika. Pulse until a paste forms. It should have the same consistency as ground chicken or turkey. Allow to sit for about 2 minutes.
- With wet hands, form the mixture into balls the size of gold balls, and flatten out into ½ inch thick patties. Place on a baking sheet lined with parchment or wax paper.
- Heat a large skillet over medium heat. Drizzle in the olive oil and allow to heat through. Add the patties, about three at a time, and cook for 3 to 4 minutes on the first side, or until golden brown and crispy. Turn over and cook for another 2 to 3 minutes on the second side. Transfer to a plate or platter or separate baking sheet and continue cooking the rest.
- Split the rolls or buns and toast in he skillet, cut side down, or in the oven. Spread both sides of the bun with tarter sauce and top with a fish patty, tomato slice, onion, pickles and lettuce. Place the top bun on and skewer with a long toothpick.
- Serve the sliders with a salad or potato chips on the side. Enjoy!
