Sourdough Fish Sliders

You’ll need

¼ cup mayo
Zest of 1 lemon
2 tablespoon finely chopped chives
Pinch cayenne pepper
¼ teaspoon garlic powder
300g firm white fish
1 egg, lightly whisked
¾ cup gluten free breadcrumbs
1 packet Venerdi sourdough sliders
Sliced cucumber to serve
Rocket leaves to serve
Oil for frying
Salt and pepper to season

Method

1. Mix together the mayo, lemon zest, cayenne pepper and garlic powder. Taste and season generously.
2. Dip the fish into the egg and then roll in the gluten free breadcrumbs to coat.
3. Heat a generous glug of oil in a pan over a medium-high heat.
4. Cook fish until golden on both sides and cooked through.
5. Cut the sliders in half and lightly toast the cut side.
6. Spread the bottom half of each slider with the chive mayo. Lay a piece or two of cucumber on top.
7. Break the fish into smaller (slider-size) pieces and add to each slider bun. Top with rocket leaves.
8. Serve immediately.