Beer Battered Sablefish Sliders are a tiny sandwich packed full of an explosion of flavor. Serve as a quick summer meal or as an easy appetizer for your next get-together!
The fish for this recipe was provided by Sitka Salmon Shares. All opinions are my own.
Beer Battered Sablefish Sliders require a delicious fish choice!
If you have seen my Grilled Tequila Lime Cod or Lemon Butter Herb Cod recipes, then you know I have a love for good fish. Every recipe and method of cooking requires the right fish to achieve the results you want.
Locally, we are landlocked, making fresh, tasty seafood difficult to find and often expensive. Sitka Salmon Shares gives us an affordable and delicious option that delivers directly to our front door.
My latest fish delivery consisted of Sablefish. You might have heard it called by its nickname – Butterfish. The texture of the fish is smooth and velvety. It’s buttery flavor makes it perfect to fry and put on a slider bun!
The fish are long-living, some found at 90+ years of age! Even though the meat is a delicate texture, it easily batters and fries. Smoking is the most-preferred way of preparing the fish because of the high oil content.
Visit the 2020 Shares options and use the code Lynchburg when checking out! This code can be used on all shares except for the Taste of Fall.
Ingredients You’ll Need for Beer Battered Sablefish Sliders:
- Sablefish (other fish can be used, but you’ll love the buttery addition to the slider buns!)
- Pale Ale or Pilsner (we used Michelob Ultra because it’s what we have on hand and was delicious!)
- Creole Seasoning
- Oil (for frying – we used canola)
- Sour Cream
- Sweet Chili Sauce
- Sriracha Sauce
- Slider Buns
Tips & Tricks for Preparation of the Beer Battered Sablefish Sliders:
Do not allow your fish to marinate longer than 10 minutes. Because of it’s delicate texture, it can easily fall apart.
Fry your fish in small batches. This prevents it from over- or under-cooking and won’t cause the oil to cool too fast. This makes for mushy, greasy fish – ew!
If you like less heat, lessen the amount of sriracha sauce you add or eliminate it altogether.
- 1 pound of sablefish
- 1½ tsp. salt
- ½ cup buttermilk
- 1 cup beer (pale ale or pilsner)
- ½ cup fine cornmeal
- ½ cup flour
- 2 teaspoon creole seasoning
- Oil for frying
- 1 cup sour cream
- 2 tablespoons chili sauce
- 1-2 teaspoons srirach sauce
- Slider buns
- Cheese (optional)
- Tomato (optional)
Rinse your fish and pat dry.
Cut the fish into 1-inch strips and season with salt.
In a medium bowl, mix the buttermilk and beer.
Add the pieces of fish and allow to sit for 10 minutes.
In a separate bowl, whisk the cornmeal, flour and creole seasoning together.
In a large pot, add 3 to 4 inches of oil in pot.
Using a clip-on thermometer, maintain a temperature of 350°F for the oil. If it cools down, wait for the temperature to climb back up before starting with frying a new batch.
Fry 4-5 pieces at a time for 4 minutes.
Remove the fish from the oil and drain on a wire rack.
Squeeze fresh lemon juice across the fish to remove that "fishy" taste.
Mix sour cream, chili sauce, and sriracha.
Spread on the top and bottom of the sliders. If you wish, you can toast these before adding the sauce.
Build your slider by adding the fish, cheese, tomato, lettuce.
Amount Per Serving: Calories: 161Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 35mgSodium: 599mgCarbohydrates: 13gFiber: 1gSugar: 2gProtein: 12g
This data was provided and calculated by Nutritionix on 7/11/2020