Bang Bang Fish Sliders

Wooden serving platter with fish sliders topped with slaw.

5 from 1 vote

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.

Prep Time10

Cook Time15

Chilling time30

Total Time55

Course: Appetizer, Main Course

Cuisine: Pescatarian

Servings: sliders

Author: Dana Sandonato

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.

Notes

*Shredded cabbage slaw: You can make your own with shredded cabbage and carrots, but I've stopped doing that. I find that I never end up using all of the cabbage and it goes to waste. There's no shame in finding a good quality pre-packaged slaw to make things easier and cut back on food waste.

Nutrition