Fennel slaw and crispy fish sliders

These bite-sized fennel slaw and crispy fish sliders are nothing but delicious. Serve with an extra dollop of aioli for the perfect end-of-week dinner that the whole family will love!

By Sophie Gray
  • 20 mins preparation
  • 10 mins cooking
  • Serves 4
  • Print


  • 2 cup panko breadcrumbs
  • 1/2 cup plain flour
  • 2 eggs, lightly beaten
  • 450 gram firm white fish, cut into bun-sized portions
  • 1/3 cup oil, for frying
  • 8 brioche-style burger or slider buns
  • aioli, to serve (optional)
Fennel slaw
  • 1 bulb fennel, finely sliced
  • 2 Granny Smith apples, skin-on, grated or julienned
  • zest of ½ lemon
  • 1 tablespoon lemon juice
  • 1 tablespoon honey
  • 1 handful chopped parsley, mint or basil


  • 1
    Place the breadcrumbs, flour and beaten egg in separate shallow bowls.
  • 2
    Dip each piece of fish first in the flour, coating lightly, then in the egg and finally in the breadcrumbs.
  • 3
    Make the Fennel slaw (see below) and set aside.
  • 4
    Heat the oil in a frying pan and cook the fish for 3-4 minutes each side or until it is golden and crisp.
  • 5
    To assemble the sliders, split the buns, toast lightly, spread with aioli, then add the Fennel slaw, some of the crispy fish and finish with an extra dollop of aioli.
Fennel slaw
  • 6
    Combine all the ingredients in a bowl and toss lightly.


  • You could serve the crispy crumbed fish and slaw with a jacket potato instead of buns, or tucked into a soft taco or any warmed tortilla. - You could use frozen crumbed fish for a quick weeknight meal. PER SERVE Energy 1028kcal, 4305kj • Protein 50g • Total Fat 22.6g • Saturated Fat 3g • Carbohydrate 148.6g • Fibre 12.6g • Sodium 1226mg • Sugar 21g