Mexican Fish Sliders with Smoked Paprika Mayo
Photography by Sarah Tuck .
Season tender pieces of white fish with authentic flavours of Mexico and serve in fluffy slider buns for a laid back summer starter or lunch.
INGREDIENTS
10 slider buns
1 ½ cups breadcrumbs
1 teaspoon cumin
1 teaspoon sweet smoked paprika
sea salt and freshly ground black pepper
2 eggs, lightly whisked
350 grams white fish - firm or flaky, cut roughly into slider bun-sized pieces
10 small tomatoes, sliced
1 tablespoon lime juice
2 teaspoon sugar
½ chilli, deseeded and finely chopped
1 tablespoon finely chopped coriander
grated zest of 1 lime
2 tablespoons fying oil (with a high smoke-point such as rice bran or grapeseed)
1 avocado, sliced (optional)
a handful of small lettuce leaves (or big ones torn up)
10 cocktail skewers
Paprika Mayo
½ cup good quality mayonnaise
½ teaspoon sweet smoked paprika
1 teaspoon lime juice
METHOD
Preheat oven to 200˚C (400˚F). Slice slider buns in half and lay out on an oven tray. Mix breadcrumbs, cumin smoked paprika and salt and pepper together in a bowl (I actually used an old ice cream container). Whisk eggs in a bowl then dip fish pieces into egg then breadcrumbs. Store coated fish in fridge while preparing the tomatoes and mayo.
In a smallish bowl whisk lime juice, sugar, chill, coriander and zest. Add tomatoes and set to one side. Mix mayo, smoked paprika and lime juice together in a small jug or bowl.
Heat oil in a frying pan over a medium heat and cook fish for one or two minutes each side until golden and cooked through. While it's in the pan pop the buns in the oven.
When the fish is ready layer the sliders with lettuce, fish, mayo, tomato and avocado if using. For easier eating you can spike them with a cocktail skewer. Makes 10 sliders.
Stuck in the Kitchen
This recipe has been reproduced with permission from Sarah Tuck, from her beautifully photographed food blog, Stuck in the Kitchen. For more recipe ideas and cooking inspiration, like her Facebook page. To read a little more about her and find out how Stuck in the Kitchen began, read our story on her.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #121
As winter arrives, so does the latest issue of dish! With over 60 recipes this edition features seasonal produce like pumpkin, leeks and silverbeet whipped into delicious dinners. Pasta takes centre-stage in 5 outrageously tasty recipes, then we break out the slow cooker and amp up the comfort with cozy roasts and braises. Winter wouldn’t be the same without a hearty pie or two, and we have a selection – from Beef Cheek Pot Pie to Moroccan Shepherd’s Pie. Food Fast has your speedy weeknight dinners covered then Melie brings the magic with inventive chicken dishes while Olivia’s baking and desserts will brighten the even the coldest days.