Lisa Harp, Valdosta Today Food Contributor
We have discussed before of the sudden influx of slider options. I mean they are everywhere. It’s like fast food has gone tapas or something.
Why? Well, I think because people enjoy smaller bites of bigger flavors. You can get creative with sliders by layering flavor on flavor to ensure each little bite is just right.
We’re going to visit our old friend The Candid Appetite for today’s recipe. The term sliders was originally coined to describe small, greasy bites. I didn’t mean to ruin your appetite, but it does show how far we’ve come since then.
Being so close to the Gulf, seafood is always just a trip to the market away. Shrimp, whether Gulf or Atlantic, is everyone’s favorite (unless you’re one of the unfortunate with a shell-fish allergy, then I guess the chicken aisle is over there).
As the author says in the post, “these Seafood Sliders are made with a mixture of fresh ground fish and shrimp, among other tasty ingredients, and are formed into small patties. These fish and shrimp patties are the perfect vessel for tartar sauce, lettuce, tomatoes, onions, and pickles on a tiny bun.”
There you go. So let’s make sure our ingredients are worthy of serving our family and friends and let’s see if we can make some seafood delights!
These sliders are made with ground up white fish and shrimp. Formed into patties and sautéed until crispy. Served on a honey oat bun with tarter sauce, lettuce, tomato, onion and pickles!
Ingredients
• 1½ pounds fresh orange roughy (or cod)
• 1 pound fresh shrimp, peeled and deveined
• 8 saltine crackers, crushed
• ¼ cup capers, drained
• ¼ cup scallions, chopped
• 2 tablespoons fresh parsley, chopped
• ¼ cup fresh lemon juice
• 1 teaspoon salt
• ½ teaspoon black pepper
• ¼ teaspoon paprika
• 3 tablespoons olive oil
• 10 slider rolls or buns
• ½ cup tarter sauce
• 2 tomatoes, thinly sliced
• 1 small red onion, thinly sliced
• 20 pickle chips
• red leaf lettuce
Directions
In the bowl of a food processor, combine the fish, shrimp, crackers, capers, scallions, parsley, lemon juice, salt, pepper, and paprika. Pulse until a paste forms. It should have the same consistency as ground chicken or turkey. Allow to sit for about 2 minutes.
With wet hands, form the mixture into balls the size of gold balls, and flatten out into ½ inch thick patties. Place on a baking sheet lined with parchment or wax paper.
Heat a large skillet over medium heat. Drizzle in the olive oil and allow to heat through. Add the patties, about three at a time, and cook for 3 to 4 minutes on the first side, or until golden brown and crispy. Turn over and cook for another 2 to 3 minutes on the second side. Transfer to a plate or platter or separate baking sheet and continue cooking the rest.
Split the rolls or buns and toast in he skillet, cut side down, or in the oven. Spread both sides of the bun with tarter sauce and top with a fish patty, tomato slice, onion, pickles and lettuce. Place the top bun on and skewer with a long toothpick.
Serve the sliders with a salad or potato chips on the side. Enjoy!
(Recipe and photos courtesy The Candid Appetite blog)
Lisa Harp owns Plat du Jour Gourmet Delivery, delivering delicious meals to businesses and individuals all over South Georgia and North Florida since 2003. She has been featured in Southern Living magazine, including the Best of the Year recipes and cookbook, as well as online and newspapers. You can learn more about her business by visiting her website at www.yourplatdujour.com.
