While this recipe calls for Lingcod, you can use any firm white fish you like! Feel free to experiment with the fish too, you can pan sear as the recipe indicates or batter and deep fry the fish for an extra crunch! This recipe is adapted from a dish served at our San Francisco Oyster Bar by chef Abel Padilla.
- ⅓ head napa cabbage, thinly sliced
- ½ red onion, thinly sliced
- 1 apple, cut into thin match sticks
- ⅓ cup apple cider vinegar
- 3 TBSP mayonnaise
- 1 tsp sugar
- generous pinch of salt to taste
- 1 lb. fresh lingcod, cut into 8 even pieces
- vegetable oil, for pan searing
- 8 fresh slider rolls (like Acme's pain de mie rolls or Kings Hawaiian sweet rolls)
- 1 cup tartar sauce (store-bought or homemade)
To make the slaw, add cabbage, onion, apple, mayo, vinegar, sugar, and salt in a large bowl. Toss gently until all ingredients are incorporated. Set aside.
Season the fish pieces with salt (feel free to experiment here by dusting your fish in any seasoning that you like). Heat a little oil in a heavy bottom skillet over medium heat. Cook the fish pieces, turning halfway, for 4-5 minutes until golden and just cooked through.
To assemble, cut your slider buns in half and smear a small amount of tartar to the bottom of your bun. Add a piece of fish and top with slaw and the top bun.