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Fish and Chips Sliders
Fish and Chips Sliders
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Baked fish and chips slider with Greek yogurt coleslaw for a healthier twist on a classic favorite.
Ingredients:
  • 1 (8.5 ounce) bag malt vinegar-and-sea salt chips (such as Kettle Brand®)
  • 3 egg whites
  • 1 pound cod fillets, cut into 4-inch pieces and excess moisture pressed out
  • 3 cups coleslaw mix
  • 0.33333334326744 cup plain Greek yogurt
  • 2 tablespoons honey mustard
  • 1 tablespoon apple cider vinegar
  • 0.5 teaspoon celery seed
  • 1 pinch salt and ground black pepper
  • 8 slider buns
Instructions:
  • Preheat the oven to 450°F (230°C). Prepare a wire rack on a baking sheet by spraying it with cooking spray.
  • In batches, blend the chips until they resemble bread crumbs. Transfer the blended chips to a flat plate.
  • In a bowl, whisk egg whites until frothy. Dip each piece of fish in the egg whites, then coat with chip crumbs. Arrange on a prepared rack and repeat with the rest of the fish. Lightly spray the fish with cooking spray.
  • Place in the preheated oven for 15 minutes, then switch on the broiler and broil the fish until golden and crispy, approximately 5 minutes.
  • Combine coleslaw mix and green onions in a large bowl. In a separate bowl, whisk together yogurt, honey mustard, vinegar, celery seed, salt, and pepper. Pour the dressing over the coleslaw mix and toss to combine.
  • Lay a piece of fish on the bottom half of each slider bun and generously spoon coleslaw on top.

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