Shrimp And Fish Sliders #FISHFRIDAYFOODIE

I often make prawn cutlets and  always wanted to try a combo of fish and prawns.  But, was  apprehensive how they would taste, to our surprise these turned out delicious and succulent.  We loved having these sliders.   
Made the slider buns too at home.  While the slider buns were half way through the baking, the oven stop working, thank God, had the presence of mind to immediately start preheating the microwave convection oven, baked the last 10 to 15  minutes in it.  The bread baked well but was a little dry.  Anyways we still enjoyed it since I, made a Low Cal  Yogurt & Cream Cheese Sauce for the sliders, so that kept the sliders moist.    To get them small and even in size made in katoris, see pics below.  

For the Cutlets
200 Gram Cleaned and Deveined  Shrimps / Prawns 
200 Grams White Fish Fillets - cut in pieces
2 Green Chilllies - chopped
8 Peppercorns- coarsely powdered
5 Cloves Garlic - chopped
1 Inch Piece Ginger - chopped
1 Scallion / Spring Onion - chopped
1 Egg - beaten
2 Slices bread - cut into small pieces
A Tablespoon of Lemon Juice
A Tablespoon Freshly Chopped Coriander
Salt to taste
Bread crumbs for coating 
Slider Buns made as per this recipe, used the same method and dough ingredients for it. 
Low Cal  Yogurt and Cream Cheese Dip 
1/2 Cup Hung Curd
1/2 Cup Cream Cheese
1/2 Teaspoon Pepper Powder
1 Teaspoon Lemon Juice

Other Ingredients
1 Cucumber -  Sliced in roundels
1 Tomato -  Sliced in  roundles
Lettuce leaves as required
Butter as required

To make the cutlets
Pat dry the prawns and fish with a kitchen towel. 
In a chopper add, prawns, fish, green chillies, pepper powder, garlic, ginger, , grind it till becomes smooth paste, then add the, scallion, bread slices, half of the  beaten egg, coriander, salt to taste and lemon juice, run the chopper for a minute till all ingredients blend well.  Remove it into a bowl, cover the bowl with a cling film and refrigerate it for an hour at least.

After an hour divide the mixture into even size cutlets.  Dip it in the remaining egg, roll in bread crumbs and keep aside. 
Heat oil in a  frying pan and shallow fry them till golden on both sides for 5 minutes on each side on medium flame.  Remove them on to  paper towel to drain off the excess oil.

To make the Sauce
Mix all the ingredients together  to make a smooth sauce.  Keep aside

To assemble the sliders 
Cut the slider buns in half and lightly butter and toast them.  
Apply  the sauce on the bun, place a lettuce leaf then the cutlet, top with cucumber and tomato slice, again apply the sauce to the other part of the slider.  Secure the slider with a toothpick and serve..... enjoy.... 
Sending these to Fish Fridays Foodies event for the month of August is Fish and Seafood Burgers our is Host Heather Schmitt-Gonzalez. Thank you Heather  for hosting this event.  Enjoyed making these sliders, had them for dinner. 
Labels : Fish, Sliders, Sandwiches, Chutneys & Dips, Fish Friday 

Sneha's Recipe
Sneha's Recipe

Happy Home-maker and culinary enthusiast.


  1. I love the ingredients you flavored your sliders with, and that you used both fish and shrimp. They sound fantastic! And holy cow, what a brilliant idea to use a muffin tin to make your slider buns...I must try that!

  2. So glad you noticed that the oven turned off, Sneha! I hate when those things happen. I am embarrassed to admit that my microwave supposedly does the convection thing as well but I have no idea how to use it!

  3. Wow Sneha....completely homemade from top to bottom. LOVE this. PS: I sent you a private message, there are some questions posted on your September FFF event that need answers. Thanks

  4. These look great and love the idea of cooking the buns in a muffin tin!

  5. I once had to finish a sourdough loaf in my toaster oven for the same reason. Nice save! Your burgers sound delish!!