Fish Stick Sliders

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Fish sticks aren’t just for kids anymore!  These Fish Stick Sliders are topped with a malt vinegar cole slaw, and they make for a fun (and tasty!) dinner.

OMG.  Fish sticks!  I haven’t had fish sticks since I was a kid.”  As I’ve noted before, we like to have friends over for dinner.  When the weather is nice, we might grill out on the back porch.  Other times, we might order a pizza and chat by the fireplace or pull out some board games.  No matter what we do, our weekend just doesn’t feel complete if we don’t hang out with friends at least once.

When Carl was younger, he was in bed (or close to it) by the time friends arrived.  Now that he’s getting older (3 years + a few months already!), he’s staying up a lot later.  In fact, whenever we tell him friends are coming over, he starts listing which toys he wants to play with.  It’s pretty hilarious!  Staying up later usually means we are making Robbie’s dinner after our friends have arrived.

In true toddler fashion, Carl only eats about 4 things for dinner.  He’ll eat anything under the sun for lunch at preschool.  At home, though?  4 things.  Fish sticks are one of his favorites, and I always keep a bag of Gorton’s Fish Sticks in our freezer.  On fish stick nights, he loves to eat canned mandarin oranges as well…and then he dips his fish sticks in the mandarin orange juice.  The food blogger in me just shudders at the thought.

Every time we bake fish sticks for Carl’s dinner, we get the same reaction from our friends.  “OMG.  Fish sticks!  I haven’t had fish sticks since I was a kid.”  In fact, I kinda felt the same way the first time we made Carl fish sticks.  There’s just something comforting about going back to the foods we loved as kids, right?

Fish Stick Sliders with Malt Vinegar Cole Slaw

This past weekend, we invited the same friends over to hang out, and I decided to get creative.  I decided to use fish sticks in a recipe for adults.  Gorton’s just released new Fish Sticks that are made with 100% wild-caught Alaska Pollock.  Coated with a crispy Panko crust, these fish sticks are made with whole Pollock fillets (not minced).  With no preservatives, artificial flavors or hydrogenated oils, I feel comfortable making these fish sticks for Robbie…which might be 3 nights a week!

For this Fish Stick Sliders recipe, I decided to add a fun twist by using cole slaw as a base.  However, instead of using white vinegar in the cole slaw recipe like I normally do, I used malt vinegar.  Malt vinegar pairs so well with breaded seafood, and this slight flavor twist was a big hit.  In fact, we ran out of sliders, and I had to whip up another batch!  Robbie happily sat there dipping his fish sticks in mandarin orange juice while the adults in the room enjoyed our Fish Stick Sliders.

If you haven’t had fish sticks since you were a kid, I challenge you to try Gorton’s new Fish Sticks.  The wild-caught Pollock plus the whole fillets combined to make these fish sticks quite tasty!

Fish Stick Sliders

Fish sticks aren’t just for kids anymore!  These Fish Stick Sliders are topped with a malt vinegar cole slaw, and they make for a fun (and tasty!) lunch.

Prep Time:10 minutes

Cook Time:10 minutes

Total Time:20 minutes

Servings:  8 sliders

Calories: 327kcal

Ingredients

For the Cole Slaw

  • 2 cups cabbage shredded (see note)
  • 2 medium carrots shredded
  • 2 Tbsp mayonnaise
  • ½ Tbsp sugar
  • ½ Tbsp milk
  • 1 tsp lemon juice
  • 1½ tsp malt vinegar
  • ½ tsp salt

For the Fish Stick Sliders

  • 24 Gorton’s Fish Sticks
  • 8 slider buns
  • ½ cup prepared tartar sauce

Instructions

For the Cole Slaw

  1. Using a large bowl, add all cole slaw ingredients; toss until well combined.
  2. Cover and refrigerate for at least 1 hour. (Tip: Refrigerating overnight will allow flavors to meld better.)

For the Fish Stick Sliders

  1. Bake fish sticks according to package instructions.
  2. {Optional} Preheat oven to 300°F. Toast slider buns lightly.
  3. Remove tops from slider buns. Place ~¼ cup of cole slaw onto each bun. Add 3 baked fish sticks on top and then drizzle with tartar sauce. Place tops back on slider buns. Serve while fish sticks are hot.

Notes

I like to use a combination of red and green cabbage. For a shortcut, feel free to use 2½ cups of bagged cole slaw mix (without any sauce) in place of the cabbage and carrots.


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