The perfect blend of crispy tempura-battered hake, creamy smashed avocado, and tangy pickled onions hugged by a soft slider bun – game day just got a whole lot tastier.
The perfect blend of crispy tempura-battered hake, creamy smashed avocado, and tangy pickled onions hugged by a soft slider bun – game day just got a whole lot tastier.
Buns
Sauce
To Assemble
To Serve (optional)
Preheat the oven to 220 ºC.
Lay frozen Fish Friday Lemon fillets onto a baking tray. Place into the oven to cook for 20-30 minutes until golden and crunchy. Alternatively, preheat the air fryer to 190 °C, then cook the fillets for 20 minutes. Once cooked and slightly cooled, slice into 12 pieces that will fit the slider buns.
Buns
Slice the buns in half and butter on both sides. Heat a frying pan and toast the buns until lightly golden brown, about 1 minute per slice. Set aside until ready to assemble.
Sauce
Combine the mayonnaise, dill and lemon and mix until combined. Taste and adjust seasoning if necessary.
To Assemble
Add a generous teaspoonful of sauce to the bottom half of the buns. Add lettuce and a portion of Fish Friday Lemon. Add a dollop of smashed avo, pickled red onions and gherkin slices. Close the sliders with the top buns and secure with skewers.
Serve the sliders with a portion of fries for a tasty game-day snack.
Dollops of flavoured butter (or a little olive oil) on fish portions are ideal for baking. Wrap fish portions in foil to keep moisture in – as fish forms its own juices. Open just before end of baking to allow for browning. Fish can also be placed in a suitable oven dish and covered. Baking takes around 20 minutes depending on the portion size.
© Sea Harvest Group
