Sliders are a great invention. I'm sure White Castle has a higher unit margin than other burger shops - less meat, more bread, more sliders. I have but one rub with sliders, and it’s a big one - I don't like burgers.
I realize that burgers and hot dogs are all American street food. For many reasons, none having to do with White Castle, I have not had a burger since I was a kid. But I love sliders,so accommodations must be made.
Sliders aren't just great because they come in cool little boxes. A local spot serves Kobe beef sliders on a fancy plate. I like them because they are snack sized and you can do all kinds of modifications to them.
Ever since people started blackening things like mad I have been making sandwiches out of blackened fish. I think it’s a much better delivery mechanism than covering blackened fish in heavy sauces with crab or crawfish. I'll take that too, if you're buying.
I realize most native cajuns would rather use peanut oil, but I don't like to burn my oils and this recipe cooks pretty hot. I use a decent high temp oil.
For the fixins, I like to use a combination of red and white cabbage, but spicy slaw works well too.
Blackened Snapper Sliders
2 tsp paprika
1/2 tsp mexican oregano
1/2 tsp thyme
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp white pepper
1/2 tsp onion pepper
1/4 tsp cayenne pepper
Safflower oil
2 cloves garlic, smashed
1 lb red snapper or redfish
Slider buns
Directions
- Heat 2 Tbsp of oil in a cast iron skillet. Sauté the garlic until it starts to brown, then remove the garlic.
- Mix all the seasonings together well, and coat the fish on one side.
- Make sure the skillet is hot, but not smoking.
- Put the fish in the skillet seasoning side down, then coat the next side with seasoning
- Let the fish cook, depending on thickness, for 3 minutes. Turn once and cook for another 3 minutes. If the fish is not done, leave on that side until it is.
- Make the sliders with small pieces of fish. Top with cabbage or spicy slaw.