Ingredients
- Alaska Pollock:
- 1 1/2 lbs. 1 1/2 lbs. Alaska Pollock fillets, cut into 1 1/2 oz. portions
- Canola oil spray, as needed
- Salt and pepper, to taste
- Sliders
- 6 oz. 6 oz. mayonnaise
- 6 oz. 6 oz. + 3 oz. breadcrumbs, divided
- 1/2 tsp. 1/2 tsp. salt
- 1 1/2 oz. 1 1/2 oz. onion, finely grated
- 6 Tbsp. 6 Tbsp. lemon juice
- Zest of 1 lemon (1 Tbsp.)
- Canola oil spray, as needed
- CONDIMENTS:
- Maple Syrup Mustard
- 1 oz. 1 oz. maple syrup
- 2 oz. 2 oz. yellow mustard
- Tartar Sauce (prepared), as needed
- Cocktail Sauce (prepared), as needed
- Assembly:
- 16 16 soft dinner rolls, approximately 3 in diameter ea.
- 2 oz. 2 oz. romaine lettuce, shredded
Servings:
Units:
Instructions
- Alaska Pollock
- Spray baking sheet with oil. Place Alaska Pollock pieces on baking sheet and spray with oil. Season lightly with salt and pepper. Roast at
- 400F for about 10 minutes. Cool.
- Sliders
- In a large bowl, gently mix the fish, mayonnaise, 6 oz. of breadcrumbs, salt, onion, lemon juice and zest together. Make 16 2-oz. balls of
- mixture. Shape into round, flat disks measuring about 2 1/2 in diameter each.
- Coat top and bottom lightly with remaining (3 oz.) breadcrumbs.
- Heat saut pan or flat-top and spray with oil. Over medium heat, pan fry sliders about 4 minutes on the first side, turn carefully and cook
- another 2-3 minutes. Sliders will have a light golden brown crust.
- Condiments
- Maple Syrup Mustard: Whisk maple syrup and yellow mustard together.
- Assembly
- Warm buns while sliders are cooking. Place sliders on buns. Garnish with romaine lettuce. Serve with condiments on the side (Maple Syrup
- Mustard, Tartar Sauce or Cocktail Sauce).
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