Antoni Porowski’s Buffalo Fish Sliders
If there’s anyone who knows how well Buffalo sauce goes on anything and everything, it’s your TV’s own food expert—Antoni Porowski. Be the star of any show with these sliders, or simply keep them all to yourself. We won’t judge.
To prepare blue cheese and celery slaw, mix all ingredients together in a medium bowl and let rest in fridge while preparing fish. Cook Gorton’s Fish Sandwich Fillets according to package directions.
In a small saucepan, melt butter and add 1/2 cup of your favorite hot sauce. Whisk together and simmer for 5 minutes over medium low heat.
With tongs, take crispy fish from the oven and dip one at a time into the Buffalo sauce until fully coated. Let rest on baking pan fish was cooked on while toasting the buns.
To assemble, place 1/4 cup arugula on bottom half of bun. Put 1 Buffalo fish fillet on top of arugula. Top with a generous dollop of Blue Cheese “Slaw”. Top with bun and secure with a skewered pickle.
Cook fish to an internal temperature of 165°F or higher.
1 package Gorton’s Fish Sandwich Fillets
1 stick unsalted butter
1/2 cup of your favorite hot sauce
8 slider buns, toasted
2 cups arugula
8 small pickles
8 medium wood skewers
Blue cheese and celery “slaw”:
1 cup thinly sliced celery
1/2 cup mayo
1/2 cup crumbled blue cheese
1/2 cup sour cream
1/4 cup chopped parsley
1/2 tsp salt
1/2 tsp pepper
2 tsp lemon juice
100% whole fish fillets covered in a crunchy breading; perfectly shaped for sandwiches.
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