All Recipes

Bang Bang Fish Sliders

25 Mins


Bang Bang Sauce:

½ Cup Mayonnaise

2 Tablespoons Sweet Thai Chili Sauce

1 Teaspoon Sriracha, adjust to heat preference

½ Teaspoon Honey

Tangy Slaw:

2 Cups Cabbage Slaw, ready-to-eat shredded

Juice of 1 Lime

¼ Teaspoon Brown Sugar

Pinch of Salt

Fish Sliders:

6 Martin’s Slider Potato Rolls

3 Haddock Fillets, cut in half

¼ Cup Scallions, thinly sliced

Zest of 1 Lime

1 Teaspoon Fresh Ginger, grated

1 Tablespoon Sesame Seeds

½ Teaspoon Kosher Salt

¼ Teaspoon Cracked Black Pepper

1 Egg, beaten

1 Cup Panko Bread Crumbs

1-2 Tablespoons Olive Oil

Garnish: Cilantro, Parsley

Serves: 6


Step 1: Prepare Bang Bang Sauce

  • Add mayo, sweet chili sauce, Sriracha, and honey to small bowl and mix until well blended.
  • Add more Sriracha if you prefer.

Step 2: Prepare Slaw

  • In large bowl, whisk together lime juice, salt, and brown sugar.
  • Add cabbage slaw and gently toss until fully coated; set aside.

Step 3

Prepare baking sheet with parchment paper or foil.

Step 4

Add scallions, lime juice, ginger, sesame seeds, salt, black pepper, and panko crumbs to large mixing bowl. Mix together until well blended.

Step 5

Put panko crumb mixture in a shallow dish

Step 6

Whisk egg in another shallow dish.

Step 7

Dip halved fish fillet in egg. Shake off extra egg, then press fish into panko crumb mixture, coating all sides of fish. Then, set on prepared baking sheet. Repeat for all fish pieces.

Step 8

Heat olive oil in cast iron skillet or non-stick pan over medium heat. Once oil is hot, place the breaded fish into pan, being careful not to overcrowd. Cook in batches if needed.

Step 9

Cook fish for about 5-6 minutes or until golden brown, flipping halfway through until golden brown and crisped.

Step 10

Remove fish from skillet and set on paper towel to absorb extra oil.

Step 11

Assemble sliders. Place each piece of fish on bottom slider bun. Top with slaw, drizzle with bang bang sauce, and garnish with chopped parsley or cilantro. Add top bun and enjoy!

*Note: If you don’t want to use ready-to-eat slaw, you can make your own with our cole slaw recipe.


Recipe adapted from: