Fish Sliders on Cornbread Rounds with Red Pepper Mayonnaise

Photo: Randy Mayor; Styling: Kathleen Royal Phillips

Recipe from

Recipe Time

Prep: 20 Minutes
Cook: 28 Minutes
Broil: 2 Minutes

Ingredients

1/3 cup all-purpose flour
3/4 teaspoon paprika
Dash of ground red pepper
1 1/2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
2 large eggs, lightly beaten
3 tablespoons milk
2 cups panko (Japanese breadcrumbs)
1 pound halibut fillets (1/3 inch thick)
1/4 cup butter
1/2 cup vegetable oil
1/2 head butter lettuce, torn into pieces

Preparation

1. Combine first 5 ingredients in a shallow dish. Whisk eggs with milk in a shallow bowl. Place panko in a separate shallow dish. Dredge both sides of halibut fillets in seasoned flour, and then dip in egg mixture. Dredge in panko. Heat butter and oil in a large heavy skillet. Fry fish in hot oil mixture, in batches, 2 minutes on each side or until golden. Drain fish on paper towels; let cool slightly, and cut fillets into 14 pieces.

2. Spread Red Pepper Mayonnaise on 14 Cornbread Rounds; top each round with 1 piece of fish, 2 pieces of lettuce, and 1 Cornbread Round. Serve immediately.

Note:

Kathryn Jessup,

September 2010