馃洅 Ingredients
馃悷 Flounder
1 lb (450g) flounder fillets (cut into slider-size pieces)
1 cup panko breadcrumbs
½ cup flour
2 eggs (beaten)
1 tsp paprika
1 tsp garlic powder
Salt & pepper
Cooking spray or olive oil
馃崗 Old Bay Apple Slaw
1 apple (julienned) 馃崗
1 cup shredded cabbage 馃ガ
1 tbsp lemon juice 馃崑
1 tsp honey
1 tsp Old Bay seasoning
Pinch of salt
馃崑 Lemon Tartar Crema
½ cup mayo or Greek yogurt
1 tbsp lemon juice
1 tbsp chopped pickles or relish
1 tsp Dijon mustard
1 tsp capers (optional)
Salt & pepper
馃崬 For Serving
Slider buns
Lettuce (optional)
馃懆馃嵆 Instructions
馃敟 1. Crispy Baked Flounder
Preheat oven to 220°C (425°F).
Set up dredging: flour → egg → panko mixed with
paprika, garlic powder, salt & pepper.
Coat fish pieces and place on lined sheet pan.
Lightly spray with oil.
Bake 12–15 minutes, flipping halfway, until golden and
crispy.
馃崗 2. Make the Apple Slaw
Toss apple, cabbage, lemon juice, honey, Old Bay, and
salt.
馃憠 Sweet, tangy, and crunchy = perfect contrast.
馃崑 3. Lemon Tartar Crema
Mix mayo, lemon juice, pickles, mustard, capers, salt &
pepper until creamy.
馃崝 4. Build the Sliders
Toast slider buns lightly.
Add crispy flounder 馃悷
Top with apple slaw 馃崗
Drizzle lemon tartar crema 馃崑
Add top bun and serve warm
馃嵔️ Serve It Up
Perfect for parties, game nights, or a light seafood
dinner—crispy, fresh, and packed with texture 馃槏馃敟
馃敟 Pro Tips
Use cod or tilapia if flounder isn’t available
Add a pinch of cayenne for heat 馃尪️
Toast panko beforehand for extra crunch
Serve with sweet potato fries or chips 馃崯
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