Coming soon: Babaloo on Eat St.

Local food truck, Babaloo, is getting ready for its primetime television debut. Tuesday’s episode of Eat St. will feature Gladys Parada and the Babaloo truck.

Check out Gladys, the Babaloo truck and her famous fish sliders on Eat St. this week!

Tune in at 8:00 on Tuesday, January 31 on the Cooking Channel (channel 182 for Comcast digital cable subscribers). (The episode will also repeat at February 4 (4:30 PM) and February 16 (10:00 PM).)

As a bonus, Gladys shared the recipe for the delicious Fred and Ethel fish sliders with Eat St. Check out the recipe here, or below the fold.

Fred and Ethel Fish Sliders, courtesy of Babaloo
Yields 18 servings


  • 5 pounds fish fillets, such as basa, tilapia or halibut
  • 6 cloves garlic, minced
  • 4 scallions, minced
  • 2 serrano chiles, minced
  • 1/4 bunch fresh cilantro, minced
  • 3 teaspoons smoked paprika
  • 2 teaspoons sea salt
  • 1 teaspoon freshly ground pepper
  • 1/3 cup olive oil, plus more for drizzling
  • 1 egg, lightly beaten
  • 36 brioche buns, split
  • 1 cup plus 2 tablespoons lemon creme fraiche
  • 1 1/2 cups plus 2 tablespoons tropical slaw

Cut the fish fillets in half lengthwise to facilitate feeding through a meat grinder. Grind the fish into a large nonreactive bowl. Set over a large bowl of ice to keep cold.

Pulse the garlic, scallions, chiles and cilantro in a food processor until finely chopped (about six 1-second pulses). Add to the ground fish along with the paprika, sea salt and pepper. Form a well in the center of the mixture and pour in the olive oil and egg. Mix until thoroughly combined.Line a baking sheet with parchment paper and lightly oil both sides of the parchment. Using a small ice cream scoop, form the fish mixture into 36 patties and place on the baking sheet. Cover tightly with plastic wrap and refrigerate until set, at least 30 minutes.

Heat a flat griddle or cast-iron skillet over medium-high heat. Drizzle a little olive oil on the pan and cook the fish cakes for 2 to 3 minutes per side.

Toast the buns lightly on the griddle. Spread each half of the buns with the lemon creme fraiche. Pile the slaw on the bottom buns and add the fish cakes and top buns. Secure with a long wooden skewer. Serve.

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