Name: Lingcod Sliders with napa cabbage–apple slaw
Yield: Makes 4 sandwiches
Cuisine: American
Ingredients: 1 pound (455 g) lingcod fillet, cut into 4 even pieces; ½ cup (120 ml) tartar sauce, homemade or store-bought; Fine sea salt and freshly ground pepper; 1 teaspoon sugar, or to taste; ½ small red onion, thinly sliced; 3 tablespoons mayonnaise; ⅓ cup (75 ml) apple cider vinegar; ⅓ head small napa cabbage, cored and thinly sliced; 1 apple, such as Fuji, cored and cut into matchsticks; Olive oil; 4 slider rolls, such as Acme’s pain de mie rolls or King’s Hawaiian sweet rolls; Kosher salt and freshly ground pepper

Preparation info

Makes
4
sandwiches

Difficulty
Easy

Appears in

The Hog Island Book of Fish & Seafood

By John Ash

Published 2023

About

This recipe for fish sliders is adapted from a dish served at the Hog Island Oyster Bar in San Francisco and created by chef Abel Padilla. While this recipe calls for lingcod, you can use any firm white fish you like from the large cod family. The cabbage-apple slaw is a crunchy, fresh complement to the sautéed fish.

Ingredients

Cabbage-Apple Slaw

⅓ head small napa cabbage, cored and thinly sliced
½ small red onion, thinly sliced
1

Method

To make the slaw, in a large bowl, combine the cabbage, onion, apple, vinegar, mayonnaise, and sugar. Toss gently to mix. Season with salt and pepper and toss again.

To make the sliders, season the fish pieces with salt and pepper. In a large, heavy skillet, add enough oil to cover the bottom. Heat over medium heat. Add the fish and cook, turning once, until golden brown on both sides,

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Lingcod Sliders with napa cabbage–apple slaw

Ingredients

Cabbage-Apple Slaw

Method

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