Crispy fish sliders with herb yogurt mayo recipe
Crisp, light batter envelops soft white fish for a slider that will have everyone coming back for seconds. Finish with a dollop of herby mayo spiked with dill and capers. See method
- 100g flour
- 20g cornflour
- 1 tsp baking powder
- 1 tsp salt
- pinch English mustard powder (optional)
- 180-200ml cider or soda water
- 300-500ml sunflower oil, for frying
- 2 x 280g skinless and boneless cod loin fillets, each piece cut in half widthways
- 6 brioche buns
- shredded lettuce (optional)
- lemon wedges, to serve
- 100g thick Greek yogurt
- 100g mayonnaise
- 2 tbsp capers, drained
- 10g flat-leaf parsley, chopped
- 10g dill, chopped
If you don't have cod, try using another white fish
Each serving contains
of the reference intake
- Mix the ingredients for the herby mayo together and season to taste. Set aside until later.
- For the batter, mix the flours, baking powder, salt and mustard powder, if using, together in a bowl. Whisk in the cider, in batches, to make a smooth batter you may not need all the liquid. Heat 2-3cm depth of oil in a medium frying pan, over a medium-high heat. The oil will be ready when a cube of bread dropped in browns in 2 mins.
- Dip the pieces of fish into the batter, then gently lower into the oil with a spoon. Fry for approx 3 minutes a side until the batter is golden brown and the fish cooked through. Remove carefully with a slotted spoon and place on a plate lined with kitchen towel to drain (you can keep them warm in a low temperature oven if you are frying in batches).
- Spread a little herby mayo over each warmed bun base, then add one piece of fried fish, and top with shredded lettuce and the lid, if using. Serve with lemon wedges and extra herby mayo on the side.
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