Sheet Pan Crispy Flounder Sliders with Old Bay Apple Slaw & Lemon Tartar Crema
A lighter, baked take on the classic crispy fish sandwich! We are coating delicate flounder in a light panko crust and baking it on a sheet pan for maximum crunch without the deep fryer. Topped with a sweet, acidic apple slaw and a thick lemon tartar cream. 
Prep time: 15 minutes
Cook time: 15 minutes
Servings: 4 (4 sliders)
Ingredients:
The Sheet Pan:
4 small Flounder fillets,
1 cup Panko breadcrumbs (toasted),
2 tbsp melted butter,
1 tsp Old Bay seasoning.
The Crunchy Slaw: 1 green apple (julienned), 1 cup shredded green cabbage, 1 tbsp apple cider vinegar, pinch of celery seed.
The Sauce Drip: ½ cup mayonnaise, 1 tbsp sweet pickle relish, 1 tbsp fresh lemon juice, 1 tsp fresh dill.
The Assembly: 4 soft brioche slider buns (lightly toasted).
Instructions:
Mix the toasted Panko, melted butter, and Old Bay. Press heavily onto the top of the flounder fillets on a parchment-lined pan. Bake at 400°F (200°C) for 12–15 minutes until the crust is golden and fish is cooked.
Toss the julienned green apple, cabbage, vinegar, and celery seed.
Whisk the mayo, relish, lemon juice, and dill into a thick, zesty tartar crema.
Smear the bottom brioche bun with the tartar crema, add the crispy baked flounder, pile high with the sweet apple slaw, and cap it off!
