Korean Fish Sliders with Sweet Potato Fries
Sweet meets spicy (and no, we can’t get enough of this trend!) in a quick Korean-fusion spin on fish sandwiches. The Hawaiian sliders and sweet potato fries add sweetness while the kimchi and Korean gochujang-mayonnaise blend bring some spicy kick to these crispy, cheesy fish sandos.
Recipe - Lyndale Liquor
Korean Fish Sliders with Sweet Potato Fries
Prep Time10 Minutes
Servings4
Cook Time35 Minutes
Ingredients
1 bag (20 oz) frozen sweet potato fries
2 pkgs (10 oz each) SeaPak Beer Battered Cod
1/2 cup mayonnaise
1 tablespoon gochujang
8 Hawaiian sweet rolls, split and toasted
4 slices sharp Cheddar cheese, quartered
8 small lettuce leaves
3 tablespoons kimchi, drained and chopped
Directions
- Heat oven to 425°F. Spray large rimmed sheet pan with cooking spray. Spread sweet potato fries in even layer on pan. Bake 10 minutes. Add cod to pan and return to oven; bake 25–30 minutes longer, until fish is hot in center.
- Meanwhile, make gochujang mayonnaise by combining the two ingredients in a small bowl.
- To serve, spread 1 teaspoon gochujang mayonnaise on the bottom buns, top each with 2 quartered slices of cheese, cod, lettuce, about 1 teaspoon kimchi, and top buns. Serve with sweet potato fries and remaining gochujang mayonnaise.
10 minutes
Prep Time
35 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
Directions
- Heat oven to 425°F. Spray large rimmed sheet pan with cooking spray. Spread sweet potato fries in even layer on pan. Bake 10 minutes. Add cod to pan and return to oven; bake 25–30 minutes longer, until fish is hot in center.
- Meanwhile, make gochujang mayonnaise by combining the two ingredients in a small bowl.
- To serve, spread 1 teaspoon gochujang mayonnaise on the bottom buns, top each with 2 quartered slices of cheese, cod, lettuce, about 1 teaspoon kimchi, and top buns. Serve with sweet potato fries and remaining gochujang mayonnaise.