Fish and Chips Sliders

A twist on the classic flavors of fish and chips in a hand-held slider. Unlike the traditional dish, this fish is baked instead of fried, and the coleslaw is dressed with Greek yogurt instead of mayonnaise, resulting in a much healthier alternative.

• Preparation Time: 20 mins
• Cooking Time: 20 mins
• Total Time: 40 mins
• Calories: 330 Calories

Ingredients

• 3 egg whites
• ½ teaspoon celery seed
• 2 green onions, chopped
• 1 tablespoon apple cider vinegar
• cooking spray
• 2 tablespoons honey mustard
• 1 pinch salt and ground black pepper
• 3 cups coleslaw mix
• ⅓ cup plain Greek yogurt
• 1 (8.5 ounce) bag malt vinegar-and-sea salt chips (such as Kettle Brand®)
• 1 pound cod fillets, cut into 4-inch pieces and excess moisture pressed out
• 8 slider buns

Recipe Instructions

Step 1

Preheat the oven to 450 degrees F (230 degrees C). Place a wire rack on a rimmed baking sheet and spray the rack with cooking spray.

Step 2

Place chips in a blender in batches and process to the consistency of bread crumbs. Transfer chips to a flat plate.

Step 3

Beat egg whites together in a bowl. Dip a piece of fish in egg white, coat in chip crumbs, and place on the prepared rack. Repeat with remaining fish. Spray fish with cooking spray.

Step 4

Bake in the preheated oven for 15 minutes. Turn on the broiler and broil fish until brown and crispy, about 5 minutes.

Step 5

While fish is cooking, combine coleslaw mix and green onions in a large bowl. Whisk yogurt, honey mustard, vinegar, celery seed, salt, and pepper together in a separate bowl. Pour dressing over coleslaw mix and toss to combine.

Step 6

Place a piece of fish on the bottom half of each slider bun and top with coleslaw.