Tilapia Sliders
Yield: 8 servings
Cook Time: 7 minutes
Tips: Small Hawaiian-style rolls or other soft rolls may be used. Other condiments can also be used with these mini sandwiches, such as honey mustard, ketchup or barbecue sauce. Rolls are delicious eaten soft or broiled lightly on the insides.
Suggestion: Also delicious served for lunch or dinner.
Ingredients
- Sliders
- 1/2 cup milk
- 2 eggs
- 1 cup flour
- 1/4 cup yellow cornmeal
- 1/2 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
- salt and pepper
- 4 tilapia fillets, cut into 16 equal pieces
- 3 tablespoons olive oil
- 16 Hawaiian-style or other soft rolls
- 4 elaves romaine lettuce, cut into quarters
- 1/2 tomato, sliced
- 4 slices cheddar cheese, cut into quarters
- Tangy Tartar Sauce
- 1/2 cup mayonnaise
- 2 tablespoons pickle relish
- 1 tablespoon lemon juice
- salt and pepper to taste
Directions
In a small mixing bowl, whisk together the tartar sauce ingredients and set aside.
In a medium mixing bowl, whisk together milk and eggs. In a separate medium mixing bowl, whisk together flour, cornmeal, Parmesan, parsley and salt and pepper to taste.
Dunk fillets in the egg and milk mixture, then dredge in the flour mixture, coating both sides evenly.
In a large skillet, immediately heat olive oil over medium-high heat. When oil is hot (but not smoking), add the fillets to skillet. Cook on one side until the coating has turned a light golden brown (about 4 minutes). Carefully turn the fillets over and cook the other sides for 2-3 minutes more. Remove from skillet with a slotted spatula and drain on paper towels.
Slice the rolls, then place a few lettuce leaves on the bottom half. Place a fillet over the lettuce, then top with cheese slices, tomato slices and tartar sauce.
In a medium mixing bowl, whisk together milk and eggs. In a separate medium mixing bowl, whisk together flour, cornmeal, Parmesan, parsley and salt and pepper to taste.
Dunk fillets in the egg and milk mixture, then dredge in the flour mixture, coating both sides evenly.
In a large skillet, immediately heat olive oil over medium-high heat. When oil is hot (but not smoking), add the fillets to skillet. Cook on one side until the coating has turned a light golden brown (about 4 minutes). Carefully turn the fillets over and cook the other sides for 2-3 minutes more. Remove from skillet with a slotted spatula and drain on paper towels.
Slice the rolls, then place a few lettuce leaves on the bottom half. Place a fillet over the lettuce, then top with cheese slices, tomato slices and tartar sauce.