Thousand Island Fish Sliders

To make the pickled red onion, combine the onion, lemon juice, caster sugar and dill (if using) in a small bowl. Season with plenty of salt and pepper and toss to combine. Set aside.

Wash and pat the fish fillets dry with paper towels. Place the flour and Greggs Smoked Paprika onto a plate and season with salt and pepper. Break the eggs into a shallow bowl and whisk. Place the panko crumbs onto another plate.

Coat the fish pieces in seasoned flour, then dip in the beaten egg. Fully coat the fish in the panko crumbs and place onto a clean plate. Refrigerate for 10 to 15 minutes before cooking.

Heat the oil in a frying pan over medium heat. Place the fish in the pan and cook for 4 to 6 minutes, or until the breadcrumbs are golden and the fish is just cooked through. Drain on paper towels.

Place the slider buns, cut side down, into a lightly oiled frying pan over medium high heat for 1 minute or until toasted.

To serve, spread some of the ETA Thousand Island Dressing onto each of the bun bases. Top with a baby cos lettuce leaf, cucumber slices, a piece of fish and some of the pickled onion. Top with extra ETA Thousand Island Dressing if desired.