Panko crusted pickerel slider with caper tartar sauce

Recipe Beth Jacob, Photography Jerry Grajewski

Recipe Beth Jacob, Photography Jerry Grajewski



2 pickerel fillets, approximately 1⁄2 pound, cut in 8 pieces

1⁄2 cup all-purpose flour

2 eggs, lightly beaten

1 cup panko (Japanese bread crumbs)

Canola oil, for frying, divided

Coarse salt, to season

8 leaves butter lettuce

8 soft white slider buns

Caper tartar sauce

1 cup mayonnaise

Juice of 1⁄2 lemon

1 tablespoon capers, chopped

1 teaspoon caper brine

1 green onion, finely chopped

1 tablespoon parsley, finely chopped


For tartar sauce, in small bowl combine all ingredients. Cover and refrigerate until ready to use.

For pickerel, in shallow dish place flour. In second shallow dish place eggs. In third shallow dish place panko. Coat pickerel first in flour, then egg, then panko. Lay on tray and refrigerate until ready to fry. Heat a few tablespoons of canola oil in large skillet over medium-high heat, fry pickerel in bacthes, draining on paper towel. Immediately season fillets with salt.

To assemble sliders on bottom bun layer pickerel and lettuce, top with tartar sauce and top bun. Serves 4.