These crispy fish sliders are so delicious and juicy! This classic fried fish is a family favorite for sure!

Sliders are a favorite of mine. I like to have two "burgers" whenever I'm making them. In my old age, it's just not possible. But I always feel good about having 2 sliders. And honestly, I could have eaten 5 of these. They are so delicious. The combo of the fish, coleslaw, and chipotle mayo is a balanced perfection of salty, sweet, and spicy.

Whenever I fry fish, I like to use the extra burner on my grill outside. It's the best way to keep the fried fish smell out of the house. Otherwise, you can cook these in the air fryer!

These are perfect summer sliders if you pick up some fresh fish. Crispy Fish Sliders or our Gorgonzola Grilled Chicken Burger are great alternatives to the usual burgers. When they are done in the air fryer, they are pretty healthy! Just have to avoid the vegetable oil when we can!

Ingredients you will need for Crispy Fish Sliders

You can find a printable version of the whole recipe below!

For the fish

1½ lbs wild caught cod filets or other white fish
1 cup panko bread crumbs
1 tbsp paprika
1½ tsp chili powder
½ tsp cayenne pepper
1 tsp salt
1 tsp garlic powder
½ cup flour
1 egg

Coleslaw

1 bag coleslaw mix, about 4 cups of cabbage and other veggies
½ cup mayonnaise
2 tbsp apple cider vinegar
½ lemon, juiced
2 tsp dijon mustard
2 tbsp fresh chopped parsley

Chipotle mayo

1 chipotle in adobo pepper
⅔ cup mayonnaise
1 clove garlic
½ lime, juiced

Substitutions and Ingredient Notes

Cod Filets. As stated above you can use any kind of white fish that you'd like as long as it's deboned. When using frozen filets, it's really important to press as much liquid out of them as possible. Using paper towels or a kitchen-safe towel, press the fish removing as much of the frozen water as you can by gently pressing the towel onto the fish. This will make sure that the fish doesn't turn to mush when cooking it.

Chipotle mayo. Feel free to substitute Avocado Lime Crema or Cilantro Lime Ranch Dressing.

Coleslaw. Feel free to substitute premade coleslaw or your favorite slaw recipe! This is my go-to recipe because it's so easy!

How to make Crispy Fish Sliders

These sliders are easy to make. I always prepare the chipotle mayo and coleslaw ahead of time to get it out of the way.

Coleslaw and Chipotle Mayo

Combine all of the coleslaw ingredients in a medium bowl. Cover and set in the fridge. In a small food processor, combine the chipotle mayo ingredients and process until smooth. Cover and set in the fridge.

Preparing and Breading the Fish

Set up 2 separate plates for dipping. One with flour and one with breadcrumbs. In a small bowl combine all of the seasonings. Add half of the seasonings to the breadcrumbs and half to the flour and combine.

Prepare the fish by cutting the filets into small squares that can fit on the slider bun. If the fish is frozen, thaw and press with a paper towel to remove as much frozen water as possible. Dip the fish in the flour, and then egg and bread. Press as many breadcrumbs onto the fish as you can to get maximum coverage.

In a large saucepan, add 1 cup of vegetable oil and bring to medium-high heat. Fry the fish on each side for about 4-5 minutes or until the internal temperature reaches 145℉. I always use my instant-read thermometer for this. Always be careful when placing the fish in the pan because they have a lot of water and can cause splattering.

Slather the slider buns with chipotle mayo, and add the coleslaw to the sandwich. Top with your fish sliders and add pickles if you like.

How do you reheat the crispy fish?

Preheat the oven to 350℉. Place the fish on a baking sheet on parchment paper. Warm in the oven for about 7-10 minutes. This will still give you that crispy texture without totally drying out the fish.