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 - Stillwater
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
Ore-Ida Sweet Potato Fries Straight Cut, 19 Ounce
$4.99 was $5.99$0.26/oz
Hellmann's Real Mayo, 30 Ounce
Save $5 when you buy 5 participating items
$6.99 was $7.29$0.23/oz
P.F. Chang's Home Menu Home Menu Korean Style Gochujang Hot Sauce, 10 Fluid ounce
$3.39 was $3.99$0.34/fl oz
King's Hawaiian Rolls, Hawaiian Sweet, Original, 12 Each
$4.79 was $4.99$0.40 each
SARGENTO Sargento® Sliced Sharp Natural Cheddar Cheese, 11 slices, 8.28 Ounce
$5.29$0.64/oz
Fresh Green Leaf Lettuce, 1 Each
$4.99
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.