When it comes to finger food, it’s hard to beat the slider. A tiny, perfect version of the sandwich you’d eat as a full meal is just about the best culinary blank canvas we can imagine, so naturally, we’re snacking our way through photographer and recipe developer Jonathan Melendez’s new cookbook. Grab The Slider Effect and a dozen biscuits — it’s Cajun fish and shrimp slider time.

Making fish cakes at home is relatively new to me. I only discovered it recently, when I was really craving a homemade fish burger. Instead of going down the freezer aisle to pick up a pack of breaded “fish patties,” I decided to be adventurous and try the fresh seafood case instead. Turns out, grinding up fish and shrimp with a bunch of other ingredients to make a mixture isn’t all that difficult. The food processor does all the work for you. This slider is inspired by my trips to New Orleans. Catfish and shrimp are ground and formed into a patty, seared, and then topped with Cajun rémoulade sauce, lettuce, tomato, and pickles. Any white fish will work very well here — try cod or trout if you prefer.

Reprinted with permission from The Slider Effect