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Smaller buns, bigger flavor make for better bites of fish sandwich.

Fishing gets better when springtime brings warmth to Florida's coastal waters. Better fishing means better catches, and cleaning tables often showcase a diverse mix of species, including spotted seatrout, sheepshead, redfish and small snappers. But a mixed bag of fish sometimes means that anglers come home with a bunch of different fillets of varying sizes, shapes and textures. Most have firm, white flesh and take to lots of recipes, but sometimes there's just not enough to make a solo meal just of one species. Fish sandwiches are a good solution. And small, three-to-four-bite-sized “sliders” are the perfect vehicle for some chunks of tasty, tender, but mixed-species fish. This oven-fried version is lighter fare that should have your guests asking for an extra helping.

Oven-Fried Fish Sliders

Serves 2, adjust accordingly

Ingredients

• 2 small firm fish fillets, each cut into 3 even pieces



• 1 cup all-purpose flour, divided



• 1 tsp. ground black pepper



• 1 tsp. salt



• 3 tbsp. cornstarch



• 1 large egg white



• ½ cup cold beer



• 1 cup Panko bread crumbs



• Cooking oil spray



• 1 cup mayonnaise



• 2 tbsp. salsa



• 2 tsp. sweet pickle relish



• 1 tsp. dry mustard Tabasco sauce (to taste)



• 6 slider rolls (Martin's Party-Size Potato Rolls are a good choice)

Directions

Preheat oven to 400 degrees. Spread the bread crumbs on a cookie sheet and toast in the oven until browned. Remove and let cool. Then, combine half the flour, pepper, salt, and cornstarch in a bowl, add the egg white, the beer and whisk together thoroughly. Dredge the fish into the second half of the flour, and then dip the fish pieces into the batter and coat with the bread crumbs. Assemble on an oiled rack, spray with a light spritz of oil and bake for about 10 minutes, turning over at 5 minutes. Be sure to spray the other side when you flip the fish. Assemble sliders and top with a sauce of mayonnaise, salsa, pickle relish, mustard and Tabasco. Lettuce and tomatoes are optional, but recommended. FS

First Published Florida Sportsman Magazine March 2018

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