This post contains affiliate links. Please see our disclosure policy.
These sweet and spicy Bang Bang Fish Sliders are everything you love about Bang Bang Fish Tacos—but in tiny burger form! And because they’re made with canned sardines, they’re incredibly easy to throw together.
This post is sponsored by King Oscar | Opinions are my own.
Every bite of these Bang Bang Fish Sliders hits sweet, spicy, tangy, and just a little tart. The flavors feel big, but the process couldn’t be easier. Everything’s homemade—the fish patties, the crunchy slaw, and that crave-worthy Bang Bang sauce—and the end result is absolutely brag-worthy.
Want more canned sardine recipes? You’ll love this protein-packed sardine salad sandwich, and this pasta with sardines is a weeknight hit.
Table of Contents
Why You’ll Love These Fish Sliders
- Hefty dose of omega-3s
- Tons of flavor
- A new and exciting way to use canned sardines
Ingredient Overview
A quick look at the essentials before we dive into the recipe card:
- Sardines: Boneless, skinless sardines work best for sliders because they flake easily into chunks, forming a nice, solid patty.
- Ginger: An essential flavor when playing with East Asian-inspired flavors.
- Panko breadcrumbs: They’re sturdier than Italian breadcrumbs, but you can use Italian in a pinch. Just make sure to get an unseasoned variety.
- Bang Bang sauce: You can buy it, but it’s really easy to make. My quick recipe is included in the recipe card.
- Slaw: For convenience, a bag of pre-shredded cabbage is perfect.
Step-By-Step: How to Make Bang Bang Fish Sliders
Step 1: Make the Slaw
Squeeze the lime juice into a large bowl, then add a pinch of salt and 1/4 teaspoon of brown sugar. Give it a good stir, add the slaw, and toss to coat; set it aside.
Step 2: Form the Fish Patties
Place all of the ingredients for the fish patties in a mixing bowl and mix everything by hand until well blended. Cover a baking sheet with parchment paper and, one by one, form the patties by hand using about 1/3 cup of the mixture. You should end up with six patties.
Step 3: Let Them Set
Place them in the fridge for 20-30 minutes to set.
Step 4: Make the Bang Bang Sauce
In a small mixing bowl, stir together 1/2 cup of mayo, 2 tablespoons of sweet Thai chili sauce, 1 teaspoon of Sriracha, and 1/2 teaspoon of honey. Give it a taste and add more Sriracha until you reach the heat level you prefer.
Step 5: Cook the Fish Patties
Heat 1-2 tablespoons of olive oil in a cast-iron skillet or pan. When hot, transfer the patties to the skillet and cook for 2-3 minutes, until golden brown. Carefully flip the patties and cook for another 2-3 minutes.
Step 6: Build the Sliders
Transfer the patties to slider buns, top each with a generous amount of slaw, and drizzle with Bang Bang sauce. Close up your bun, sink your teeth in, and enjoy!
Substitutions & Variations
- Dairy-Free Option: Omit the mayo and dress the sliders with sweet Thai chili sauce and, if you’d like, Sriracha.
- Gluten-Free Version: Use gluten-free panko breadcrumbs and slider buns.
- Kid-Friendly Option: Hold the Sriracha to back off on the spice level.
- Low-Carb Option: Pop the patties and slaw into bibb lettuce cups and drizzle with sauce.
Storage & Reheating
- Fridge: Leftover fish patties, sauce, and slaw can all be stored in the fridge in their own airtight container. The fish patties will keep for 3 days, the sauce for 7 days, and the slaw for 3 to 5 days. Note that the slaw will lose its crunchy texture as it sits.
- Reheat: If you have an air fryer, heat the fish patties in it in 2-minute increments until warmed through. Otherwise, heat them in the microwave in 15-second bursts.
What to Serve Them With
Notes About King Oscar’s Skinless Boneless Sardines
- Hand-packed
- Kosher-certified
- Sustainably wild-caught from the Atlantic Ocean off the coast of Morocco
Bang Bang Fish Sliders
Ingredients
Fish Patties
- 2 cans of King Oscar Skinless & Boneless Sardines in Olive Oil, drained, You can preserve the oil for frying in the pan later, if you wish.
- 1/4 cup thinly sliced scallions
- Zest of one lime
- 1 tsp grated fresh ginger
- 1 TBSP sesame seeds
- 1/2 tsp kosher salt
- 1/4 tsp cracked black pepper
- 1 egg, beaten
- 1 cup panko bread crumbs
- 1-2 TBSP olive oil
- 6 Slider buns
Bang Bang Sauce
- 1/2 cup mayonnaise
- 2 TBSP Sweet Thai Chili Sauce
- 1 tsp Sriracha; add more to adjust the heat to your preference
- 1/2 tsp honey
Slaw
- 2 cups ready-to-eat shredded cabbage slaw, *See notes
- Juice of one lime
- 1/4 tsp brown sugar
- Pinch of salt
Instructions
Slaw & Bang Bang Sauce
- For the slaw, squeeze the lime juice into a large bowl, then add a pinch of salt and 1/4 teaspoon of brown sugar. Give it a good stir, add the slaw, and toss to coat; set it aside.2 cups ready-to-eat shredded cabbage slaw, Juice of one lime, 1/4 tsp brown sugar, Pinch of salt
- For the sauce, stir together 1/2 cup of mayo, 2 tablespoons of sweet Thai chili sauce, 1 teaspoon of Sriracha, and 1/2 teaspoon of honey in a small mixing bowl. Give it a taste and add more Sriracha until you reach the level of heat you prefer.1/2 cup mayonnaise, 2 TBSP Sweet Thai Chili Sauce, 1 tsp Sriracha; add more to adjust the heat to your preference, 1/2 tsp honey
Fish Sliders
- Place all of the ingredients for the fish patties in a mixing bowl and mix everything by hand until well blended. Cover a baking sheet with parchment paper and, one by one, form the patties by hand using about 1/3 cup of the mixture. You should end up with six patties.2 cans of King Oscar Skinless & Boneless Sardines in Olive Oil, drained, 1/4 cup thinly sliced scallions, Zest of one lime, 1 tsp grated fresh ginger, 1 TBSP sesame seeds, 1/2 tsp kosher salt, 1/4 tsp cracked black pepper, 1 egg, beaten, 1 cup panko bread crumbs
- Place them in the fridge for 20-30 minutes to set.
- After 30 minutes, heat 1-2 tablespoons of olive oil in a cast-iron skillet or pan. When hot, transfer the patties to the skillet and cook for 2-3 minutes, until golden brown. Carefully flip the patties and cook for another 2-3 minutes.
I am fry shy, so baking in the oven? The recipe reads as delicious.
This should be totally fine, Cynthia! Please let me know how it turns out.
These were fantastic!! I’ve never tried sardines before but I know they’re healthy so wanted to give them a try. My super picky kids devoured them, thank you!!