"Fred and Ethel" Fish Sliders

Recipe courtesy Babaloo
Show: Eat Street Episode: Sounds Tasty

Photo: "Fred and Ethel" Fish Sliders

TOTAL TIME: 1 hr 40 min
Prep: 45 min
Inactive Prep: 30 min
Cook: 25 min
 
YIELD: 18 servings
LEVEL: Easy

ingredients

  • 1 teaspoon freshly ground pepper
  • 1/3 cup olive oil, plus more for drizzling
  • 1 egg, lightly beaten
  • 36 brioche buns, split
  • 1 cup plus 2 tablespoons lemon creme fraiche
  • 1 1/2 cups plus 2 tablespoons tropical slaw
recipe tools

    • COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

  • Print Recipe

Directions

Cut the fish fillets in half lengthwise to facilitate feeding through a meat grinder. Grind the fish into a large nonreactive bowl. Set over a large bowl of ice to keep cold.

Pulse the garlic, scallions, chiles and cilantro in a food processor until finely chopped (about six 1-second pulses). Add to the ground fish along with the paprika, sea salt and pepper. Form a well in the center of the mixture and pour in the olive oil and egg. Mix until thoroughly combined.

Line a baking sheet with parchment paper and lightly oil both sides of the parchment. Using a small ice cream scoop, form the fish mixture into 36 patties and place on the baking sheet. Cover tightly with plastic wrap and refrigerate until set, at least 30 minutes.

Heat a flat griddle or cast-iron skillet over medium-high heat. Drizzle a little olive oil on the pan and cook the fish cakes for 2 to 3 minutes per side.

Toast the buns lightly on the griddle. Spread each half of the buns with the lemon creme fraiche. Pile the slaw on the bottom buns and add the fish cakes and top buns. Secure with a long wooden skewer. Serve.

This recipe was provided by a professional chef or restaurant and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

or Sign Up to Review

5

Newest Ratings and Reviews

Read all 1 reviews

  • on February 07, 2012

    Flag

    I saw the show and got very intrigued/inspired while watching it. The following weekend I took a drive back to the Monterrey Bay area where I used to live before moving to the Bay Area and tracked down the Babaloo Truck so I could tasted "Fred and Ethel," "Ricky" and the "Strawberry Mojito." Needless to say, fell in love with them. Last weekend I tried the recipe twice and the second time it was almost as good as the original--an amazing success with my partner and friends! Thank you guys for the show, and Babaloo Truck -- we'll be coming back for more!
    Mario from Oakland

    people found this review Helpful.
    Was this review helpful to you? Yes | No
Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

what's hot

Road Trip with G. Garvin
Road Trip with G. Garvin Host: G. Garvin

Get Cooking Channel on your TV.

Learn How