Antoni Porowski

Buffalo Fish Sliders


1 package Gorton’s Fish Sandwich Fillets

1 stick unsalted butter

1/2 cup of your favorite hot sauce


For assembly:

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



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.

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