Fish Taco Torta Sliders

 

Vegetable oil for frying

1

lb tilapia fillets (4 fillets)

1

can (12 oz) club soda

1 1/4

cups Gold Medal® all-purpose flour

1

tablespoon Old El Paso® taco seasoning mix (from 1-oz package)

8

mini burger buns, split

2

cups shredded green cabbage

1

cup Mexican sour cream

1/2

cup Old El Paso® Thick 'n Chunky salsa

1

cup canned Old El Paso® refried beans

• 1 In deep fat fryer or 4-quart Dutch oven, heat 1 1/2 inches oil to 350°F. Cut each tilapia fillet into 8 rectangular pieces, approximately 4x1-inch each.
• 2 In large bowl, mix club soda, flour and taco seasoning mix. Dip tilapia pieces into batter, and carefully transfer to hot oil 6 pieces at a time. Fry about 4 minutes, turning once, until golden brown (tail sections may cook more quickly). Remove with slotted spoon; drain on paper towels.
• 3 In large bowl, mix cabbage, sour cream and salsa. Spread inside tops and bottoms of buns with refried beans. Fill each bun with 3 or 4 pieces fried tilapia and cabbage mixture. Serve warm.