Kids in the Kitchen – Fish sliders with smoked paprika mayonnaise

Serves 4.  Recipe by Seafood School Head Chef: Paulie Hooton

400gm white fish, gurnard, cut into slider bun-sized pieces

8 slider buns
1½ cups breadcrumbs, pounded fine in a pestle mortar
1 tsp cumin
1 tsp sweet smoked paprika
salt/ground black pepper
2 eggs, lightly whisked
1 tbsp lime juice
2 tsp sugar
½ chilli, deseeded and finely chopped
1 tbsp coriander, finely chopped
1 lime, zested

2 tomatoes, sliced
2 tbsp Lupi Extra Virgin Olive oil
1 avocado, for smash
handful of small lettuce leaves (torn up)
8 cocktail skewers

Paprika Mayonnaise

½ cup good quality mayonnaise
½ tsp sweet smoked paprika
1 tsp lime juice


  1. Preheat oven to 200˚C
  2. Slice slider buns in half and lay out on an oven tray.
  3. Mix breadcrumbs, cumin, smoked paprika, salt and pepper together in a bowl.
  4. In a separate bowl whisk the eggs then dip the fish pieces into egg mixture then breadcrumbs. Place coated fish in fridge while preparing the tomatoes and mayonnaise.
  5. In a smaller bowl whisk lime juice, sugar, chill, coriander and lime zest. Add tomatoes and set to one side.
  6. For the avocado smash in a bowl mix avocado, salt and pepper together and mash with a fork.
  7. For the paprika mayonnaise, mix mayonnaise, smoked paprika and lime juice together in a small jug or bowl.
  8. To cook the fish, heat oil in a frying pan over a medium heat and cook fish for one or two minutes each side until golden and cooked through.
  9. While the fish is cooking in the pan put the buns into the oven to warm through.
  10. 10. When the fish is cooked layer the sliders with lettuce, fish, mayonnaise, tomato and avocado. Before eating you can spike them with a cocktail skewer.
  11. 11. Makes 8 sliders.

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