Crispy Fish Sliders with Pickled Carrot and Daikon SlawPrep Time:
40 mins. Cook Time:
10 mins. Serves:
One of the most versatile sauces. An intriguing blend of red jalapenõ peppers that complements the finest chili peppers. The perfect combination of sweet and heat!
2 cups (500 mL) Rice wine vinegar
1/2 cup (125 mL) Water
1/4 cup (60 mL) Granulated sugar (40 g)
1/2 tsp (2 mL) Salt (2.5 g)
2 Large carrots, peeled and cut into matchsticks (125 g)
1 6-inch (15 cm) piece daikon, peeled and cut into matchsticks (200 g)
Sweet Chili Mayo:
1/2 cup (125 mL) E.D.SMITH® Saucemaker, Sweet Chili Sauce
1/4 cup (60 mL) Mayonnaise
3 lb (1.5 kg) White-fleshed fish such as catfish, tilapia or haddock
3 cups (750 mL) All-purpose flour (450 g)
2 tsp (10 mL) Salt (10 g)
2 tsp (10 mL) Baking powder (8 g)
2 bottles Lager or ale, room temperature (12 oz each)
24 Slider buns
24 Small lettuce leaves
Slaw: Whisk the vinegar with the water, sugar and salt. Add the carrot and daikon; stir to coat. Cover and refrigerate for at least 1 hour or up to 2 days.
Sweet Chili Mayo: Whisk Sweet Chili Sauce with mayonnaise. Set aside.
Fish: Cut the fish into 1.5 oz (45 g) portions. Stir flour with salt and baking powder. Whisk in beer. Let batter rest for 15 to 30 minutes. Coat fish portions in additional flour, then dip in the batter to coat evenly. Deep fry, at 375 °F (190 °C), for 2 to 3 minutes or until crispy and golden.
1 Order (3 sliders): Place lettuce and 1 fish portion, 1 1/2 tsp (7 mL) Sweet Chili mixture and 13 g drained slaw between slider buns. Garnish with cilantro.
• The fish can be prepared ahead of time and deep-fried for 1 minute just before assembling the sandwich.
• The sauce mixture can be stored, tightly covered, for up to 1 week.