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Sheet Pan Crispy Flounder Sliders with High-Protein Coconut-Lime Crema and Spring Mango Slaw

Light and satisfying crispy flounder sliders paired with a tangy, high-protein coconut-lime crema and fresh spring mango slaw, perfect for quick, flavorful meals and gatherings.
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Prep Time 15 minutes
Cook Time 14 minutes
Total Time 29 minutes
Servings: 6 servings
Course: Dinner, Lunch, Main Course, Snack
Cuisine: American, Seafood
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

For the Crispy Flounder
  • 1 lb flounder fillets mild and flaky fish
  • 1 cup panko breadcrumbs for crispy coating
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp olive oil for brushing fillets
  • cooking spray cooking spray to lightly spray tops
For the Spring Mango Slaw
  • 1 cup ripe mango diced
  • 1 cup shredded red cabbage
  • 1/4 cup fresh cilantro chopped
  • 2 tbsp spring onions chopped
  • 1 tbsp lime juice
  • pinch salt
For the High-Protein Coconut-Lime Crema
  • 1/2 cup Greek yogurt
  • 1/4 cup coconut cream
  • 1 tsp lime zest
  • 1 tbsp lime juice
  • 1 tsp honey
  • pinch salt
For the Sliders
  • 6 pieces brioche slider buns buttered and toasted
  • lime wedges lime wedges for serving

Equipment

  • baking sheet
  • Mixing bowl
  • Skillet or Toaster Oven
  • Whisk

Method
 

  1. Step 1: Preheat oven to 425°F (220°C) to crispen the panko coating.
  2. Step 2: In a bowl, mix panko breadcrumbs, garlic powder, smoked paprika, salt, and black pepper.
  3. Step 3: Brush both sides of flounder fillets with olive oil, then press firmly into the panko mixture to coat evenly.
  4. Step 4: Place coated fillets on a parchment-lined baking sheet and lightly spray tops with cooking spray.
  5. Step 5: Bake for 12 to 14 minutes until golden and crispy, watching carefully to avoid overcooking.
  6. Step 6: While fish bakes, toss mango, red cabbage, cilantro, spring onions, lime juice, and salt in a bowl to make mango slaw.
  7. Step 7: Whisk Greek yogurt, coconut cream, lime zest, lime juice, honey, and salt in a small bowl until smooth for coconut-lime crema.
  8. Step 8: Butter and toast brioche slider buns in a skillet or toaster oven until golden and slightly crisp.
  9. Step 9: Spread coconut-lime crema on both halves of each bun.
  10. Step 10: Assemble sliders by placing a crispy flounder fillet on the bottom bun, topping with mango slaw, then the top bun.
  11. Step 11: Serve immediately with fresh lime wedges on the side for extra zest.

Notes

Pro tip: Add sliced avocado or cucumber for a creamy, cool layer. Store leftover components separately; fish keeps up to 2 days refrigerated, slaw and crema up to 3 days. Reheat fish gently in oven for best texture.