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.
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Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!