Fish: Preheat your oven to 220°C fan. Pat the fish dry and cut into slider-sized pieces. Beat 1 egg in a shallow bowl. Mix 1/2 cup breadcrumbs with 1/2 tsp smoked paprika, 1/2 tsp garlic powder, salt and pepper in another bowl. Dip each piece of fish in the egg then press firmly into the breadcrumb mixture to coat. Place on a lined baking tray, spray generously with olive oil, and bake for 15–18 minutes until golden and crispy.

Slaw: Shred 1/8 red cabbage and grate 1 carrot. Toss with 2 tbsp tartare sauce until well coated.

Serve: Split and lightly toast the slider buns. Layer with slaw, crispy fish, and a dollop of the remaining tartare sauce on top.