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"Fred & Ethel" Fish Sliders

Recipe from: Babaloo Cuban Food Truck

In San Francisco, stop by Babaloo for some Cuban cuisine.

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5 pounds fish fillets (basa, tilapia or halibut)
6 garlic cloves, minced
4 scallions, minced
1/4 bunch fresh cilantro, minced
2 Serrano chilies, minced
3 teaspoons smoked paprika
2 teaspoons sea salt
1 teaspoon freshly ground black pepper
1/3 cup olive oil
1 egg, lightly beaten
36 brioche buns
18 tablespoons lemon crème fraiche
26 tablespoons slaw

Cut fish fillets in half lengthwise to facilitate feeding through meat grinder. Grind the fish into a large, non-reactive bowl. Set aside.

In a food processor, add the garlic cloves, scallions, cilantro and Serrano chilies. Pulse until finely chopped (approximately six 1-second pulses). Add to the ground fish.

Next, add the paprika, salt and pepper to the fish mixture. Form a well in the center and pour in olive oil and beaten egg. Mix until thoroughly combined.

Line a baking sheet with parchment paper and lightly oil both sides of sheet. Using a small ice-cream scoop, form the fishcakes and place on baking sheet. Cover tightly with plastic wrap, place in fridge for at least 30 minutes to set.

Heat a flat griddle or cast-iron skillet on medium-high heat. Drizzle a little olive oil on pan, and add fish patties. Grill approximately 2-3 minutes per side.

Toast the brioche buns lightly on a griddle. Spread each side with fresh home-made lemon crème fraiche. Top the bottom half of bun with a generous amount of tropical slaw, add the fishcake, and then top bun. Use a long wooden pick to secure in place.

Yield: 18 servings