To make the sliders, pulse your fish, breadcrumbs and seasonings in a food processor. I use three egg whites as a binder; if cholesterol isn’t your concern, substitute one large egg for two of the whites. Shape the mixture into patties, and let them chill in the refrigerator for at least an hour, which helps the sliders hold their shape while they cook. I like to make the patties before work so that dinner is a quick eight-minute saute when I get home. Does the thought of handling fish in the morning make you cringe? Whip them together the night before. If you wrap the tray tightly in plastic, your refrigerator will not smell like the ocean.
Instead of the soggy, pale green coleslaw of my youth, I top these sliders with a crunchy, vibrant, cilantro-lime cabbage mix. It’s tangy and fat-free, and, like the rest of the recipe, comes together in seconds. But if that’s a few seconds too many, skip the slaw and try spicy Sriracha, fresh avocado slices, or even a dollop of cocktail sauce. Add a salad, invite your favorite neighbors, and enjoy an easy, festive meal after a long week. Amen.
These Cod Sliders are topped with a cilantro-lime cabbage mix. CONTRIBUTED BY KELLIE HYNES
This recipe can easily be doubled or tripled; work in batches when processing and cooking.
Read more stories like this by liking Atlanta Restaurant Scene on Facebook, following @ATLDiningNews on Twitter and @ajcdining on Instagram.