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Blackened Fish Sandwich

A spice-crusted white fish fillet seared until deeply caramelized, piled onto a toasted brioche bun with tangy slaw and remoulade sauce.

28 minEasyServes 2540 cal/serving

AmericanLunchStovetopPescatarianHigh ProteinHigh FiberNut-FreePork-FreeCorn-Free

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Ingredients

  • 2 tilapia or cod fillets (about 6 oz each), patted dry
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp cayenne pepper
  • 1/2 tsp dried thyme
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper, freshly ground
  • 2 tbsp neutral oil (avocado or vegetable)
  • 2 brioche sandwich buns, split and toasted
  • 1 cup green cabbage, thinly shredded
  • 2 tsp apple cider vinegar
  • 2 tbsp mayonnaise
  • 2 tsp hot sauce
  • 8 dill pickle slices
  • 2 romaine or iceberg lettuce leaves

Instructions

  1. 1

    In a small bowl, combine 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp cayenne pepper, 1/2 tsp dried thyme, 1/2 tsp kosher salt, and 1/4 tsp freshly ground black pepper to make the blackening spice blend.

  2. 2

    In a separate small bowl, whisk together 2 tbsp mayonnaise and 2 tsp apple cider vinegar with a pinch of salt. Toss with 1 cup thinly shredded green cabbage to make a quick slaw. Set aside.

  3. 3

    Pat 2 patted dry tilapia or cod fillets (about 6 oz each) dry and rub all over with the blackening spice blend, pressing it in firmly.

  4. 4

    Heat 2 tbsp neutral oil (avocado or vegetable) in a cast-iron or stainless skillet over high heat until shimmering. Add the fish and cook without moving it for 3 to 4 minutes until a dark crust forms. Flip carefully and cook 2 to 3 minutes more until the internal temperature reaches 145°F (63°C).

  5. 5

    Spread 2 tsp hot sauce on the cut sides of the toasted 2 split and toasted brioche sandwich buns. Layer with 2 romaine or iceberg lettuce leaves, the blackened fish, the slaw, and 8 dill pickle slices. Serve immediately.

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Questions

What internal temperature should Blackened Fish Sandwich reach?

For Blackened Fish Sandwich, the target internal temperature is 145 F (about 65 C), given in step 4. A probe thermometer removes the guesswork.

Why pat it dry first in Blackened Fish Sandwich?

Step 3 reads: "Pat 2 patted dry tilapia or cod fillets (about 6 oz each) dry and rub all over with the blackening spice blend, pressing it in firmly." Surface water has to boil off before anything can brown. Drying at step 3 means the food sears in the first minute instead of steaming.

Is there a substitute for smoked paprika in Blackened Fish Sandwich?

The entry for Blackened Fish Sandwich calls for 1 tsp smoked paprika. In its place: Sweet paprika with a small pinch of cumin, or a few drops of liquid smoke. Chipotle powder works if you want heat as well.

Can I use a different white fish instead of the fish in Blackened Fish Sandwich?

Yes. Any firm white fish of similar thickness works: cod, haddock, pollock and halibut are interchangeable here. Timing follows thickness, not species. As written, the entry for Blackened Fish Sandwich uses 2 tilapia or cod fillets (about 6 oz each), patted dry.

How hot is Blackened Fish Sandwich?

Moderately. The heat in Blackened Fish Sandwich comes from 1/4 tsp cayenne pepper and 2 tsp hot sauce. For a milder plate, halve the cayenne; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

Does Blackened Fish Sandwich contain fish?

Yes: 2 tilapia or cod fillets (about 6 oz each), patted dry. The full allergen list for this entry is gluten, eggs and fish. Packaged ingredients vary by brand, so check labels if the allergy is serious.

How do I store and reheat Blackened Fish Sandwich?

Refrigerate what is left of Blackened Fish Sandwich within two hours and eat it within two days (seafood turns fast). Reheat uncovered in a 400 F oven (or an air fryer) for a few minutes to bring the crust back; the microwave softens it. The avocado browns within hours; add it fresh to each portion.

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