Spiced Fish Sliders (Pescatarian)

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



The Bread

10 brioche buns cut in half, lightly toasted

The Pickles

1/2 continental cucumber, deseeded and sliced

1 small red onion finely sliced

juice and zest of 1 lime

sea salt flakes

Yoghurt Sauce

1/3 bunch freshly chopped, coriander leaves

100g Greek yoghurt

juice of 1 lime

1 avocado, sliced

Hot Sauce

The Fish

400g white fish e.g. cod, ling or hoki

The Crumb

2 eggs, lightly beaten

1 tsp smoked paprika

pinch of salt and a grind of pepper

zest of 1 lime

1 cup dried bread crumbs

For Frying

1 tbsp plant based Nuttelex

2 tbsp olive oil



5 bowls


lemon juicer

paper towels

spatula or tongs for frying


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.