High Protein Cod Sliders with Spicy Sriracha Crema

Sheet Pan Crispy Cod Sliders with High-Protein Sriracha-Lime Crema and Jalapeño Slaw

In just 30 minutes, you can have crispy, golden cod sliders on the table for an easy high-protein dinner that feels like a treat. The contrast between the crunchy panko-coated fish, the creamy kick of sriracha-lime crema, and the bright, spicy jalapeño slaw makes every bite pop. I first made these on a rainy Tuesday in Portland, craving something quick but indulgent after a long day, and they’ve been a staple ever since. The best part is everything comes together on one sheet pan, which means minimal cleanup.

Why You’ll Love This Recipe

• High in protein and packed with flavor from the sriracha-lime crema.
• The sheet pan method means the cod gets perfectly crispy without deep frying.
• Bright, crunchy slaw adds freshness and a spicy kick.
• Comes together in under 30 minutes for a quick weeknight win.
• Feels like a restaurant-quality slider without the fuss or mess.

Ingredients

• 1 pound cod fillets, cut into slider-sized pieces
• 1 cup panko breadcrumbs
• 1/2 cup all-purpose flour
• 2 large eggs, beaten
• 1/2 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• Salt and black pepper to taste
• Slider buns, toasted
• 1/2 cup plain Greek yogurt
• 2 tablespoons mayonnaise
• 1 tablespoon sriracha, plus more to taste
• Juice of 1 lime
• 2 cups shredded green cabbage
• 1 jalapeño, thinly sliced
• 1/4 cup chopped fresh cilantro
• 1 tablespoon rice vinegar
• 1 teaspoon honey
• Olive oil spray or drizzle

Instructions

• Preheat oven to 425°F and line a sheet pan with parchment or foil.
• Set up a breading station with flour, beaten eggs, and panko mixed with garlic powder, paprika, salt, and pepper.
• Dredge each cod piece in flour, then egg, then panko, pressing gently to adhere.
• Place breaded cod on the prepared sheet pan and spray or drizzle lightly with olive oil.
• Bake for 12 to 15 minutes until golden and cooked through, flipping halfway if needed.
• While cod bakes, whisk together Greek yogurt, mayo, sriracha, and lime juice for the crema.
• In a separate bowl, toss shredded cabbage, jalapeño, cilantro, rice vinegar, and honey for the slaw.
• Toast slider buns if desired, then assemble with crema, crispy cod, and slaw.

Pro Tips

• For extra crunch, use panko and lightly spray the cod with oil before baking; this helps the coating crisp up without frying.
• Check the cod at the 10-minute mark; it should flake easily with a fork when done, and the coating should be deep golden brown.
• Let the breaded cod rest on the sheet pan for 5 minutes before baking so the coating sets better and stays on during cooking.
• Make the crema and slaw while the cod bakes to save time and keep the slaw crisp.
• Avoid overcrowding the sheet pan; give each piece space so the heat circulates and the coating turns crunchy.

Variations

• Swap cod with tilapia or haddock for a similar flaky texture and mild flavor.
• Add a pinch of cayenne to the panko for more heat in the coating.
• Use gluten-free panko or crushed pork rinds for a low-carb, gluten-free option.
• Replace the slaw with pickled red onions or sliced avocado for a different fresh topping.

Frequently Asked Questions

• Can I use frozen cod? Yes, just thaw it completely and pat very dry before breading to avoid soggy coating.
• How do I reheat leftover sliders? Reheat the cod in a 375°F oven for 5 minutes to bring back the crunch, then assemble fresh.
• Can I make the crema ahead? Absolutely, keep it in the fridge for up to 3 days and stir before using.
• How do I keep the slaw from getting watery? Toss the cabbage with a pinch of salt and let it sit for 10 minutes, then squeeze out excess liquid before adding the dressing.
• Is this recipe spicy? It has a moderate kick from the sriracha and jalapeño, but you can reduce both for a milder version.
• Can I grill the cod instead? Yes, grill over medium-high heat for about 4 minutes per side in a grill basket to prevent sticking.

More Recipes You’ll Love

• Honey Chili Crisp Shrimp Tacos
• Sheet Pan Blackened Seafood Sausage Bowl
• Blackened Cajun Catfish with Shrimp Sausage and Grits
• Sheet Pan Garlic Butter Shrimp
• Sheet Pan Low Carb Shrimp Slaw

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Shaykee

I’m Shaykee—born in Morocco, seasoned across continents. From airplane galleys to home kitchens, I share the flavors and stories that shaped my journey.