Bang Bang Fish Sliders - Martin's Potato Rolls

Bang Bang Fish Sliders
Bread individual 3-4 oz. haddock fillets by hand using a basic egg and seasoned breadcrumb dredge procedure. Then, sear each fillet on a skillet or non-stick pan over medium heat for 2-3 minutes per side, or until golden brown and crispy. Serve on Martin’s Slider Potato Rolls topped with tangy coleslaw and homemade Bang Bang Sauce for a tasty restaurant-worthy meal!
Ingredients
Bang Bang Sauce:
½ Cup Mayonnaise
2 Tablespoons Sweet Thai Chili Sauce
1 Teaspoon Sriracha, adjust to heat preference
½ Teaspoon Honey
Tangy Slaw:
2 Cups Cabbage Slaw, ready-to-eat shredded
Juice of 1 Lime
¼ Teaspoon Brown Sugar
Pinch of Salt
Fish Sliders:
6 Martin’s Slider Potato Rolls
3 Haddock Fillets, cut in half
¼ Cup Scallions, thinly sliced
Zest of 1 Lime
1 Teaspoon Fresh Ginger, grated
1 Tablespoon Sesame Seeds
½ Teaspoon Kosher Salt
¼ Teaspoon Cracked Black Pepper
1 Egg, beaten
1 Cup Panko Bread Crumbs
1-2 Tablespoons Olive Oil
Garnish:
Cilantro, Parsley
Get the Recipe: potatorolls.com/recipes/bang-...