Sicilian Firecracker Fish Sliders (‘Nduja Mayo + Swordfish)
Crispy, spicy, and unapologetically Sicilian—these sliders pack swordfish marinated in lemon and chili, smoky ‘nduja mayo, and pickled fennel into a brioche bun. Perfect for summer parties or pretending you’re in Palermo.
Equipment
- Cast-iron skillet or heavy-bottomed pan
- Mixing bowls
- Paper towels for patting fish dry
- Air fryer optional for calamari
Ingredients
- 1 lb 450g fresh swordfish cut into 1-inch cubes
- 3 tbsp 45ml olive oil divided
- 1 lemon zested and juiced
- 1 tsp dried oregano
- 1/2 tsp chili flakes
- 1/4 cup 60g ‘nduja paste sub: 1 tbsp chili paste + 1 tsp smoked paprika
- 1/2 cup 120g mayonnaise
- 1 cup 120g breadcrumbs GF option: crushed almond crackers
- 6 small brioche buns halved
- 1/2 cup 75g capers, fried optional but highly recommended
- 1 small fennel bulb thinly sliced + quick-pickled (1/4 cup vinegar, 1 tbsp sugar, 5 mins)
- Salt and pepper to taste
Instructions
- In a bowl, combine swordfish cubes, 2 tbsp olive oil, lemon zest, lemon juice, oregano, chili flakes, salt, and pepper. Let sit 10 mins.
- Mix ‘nduja paste and mayo in a small bowl. Set aside.
- Heat 1/4 cup oil in a skillet to 325°F (160°C). Fry fish 2-3 mins until lightly golden. Remove, drain on a wire rack.
- Reheat oil to 375°F (190°C). Refry fish 60-90 secs until crispy.
- Toast buns with a brush of olive oil.
- Spread ‘nduja mayo on the bottom bun. Layer with swordfish, pickled fennel, fried capers, and a squeeze of lemon.
- Skewer with mini Italian flags (optional but chic). Pair with fried calamari and Aperol Spritz sorbet floats.
Notes
- Fish sticking? Ensure oil is hot enough (test with a breadcrumb sizzle).
- Too spicy? Swap ‘nduja for sun-dried tomato paste.
- No swordfish? Use cod or tuna.
- GF? Use almond crackers + GF buns.
- Fry fish fresh. Store raw marinated fish in the fridge up to 24 hours.
- Double the ‘nduja mayo and use it as a dip for fried calamari. You’re welcome.