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Fish Sandwich Recipe

Name: Brine Seafood & Raw Bars Fish Sandwich Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Cajun
Ingredients: 4 pieces firm white fish fillets (e.g., cod, haddock, mahi-mahi); 2 tbs Cajun/blackening seasoning (store-bought or homemade); 1 tsp smoked paprika; 1 tsp garlic powder; 1 tsp onion powder; 1 tsp dried oregano; 1 tsp cayenne pepper; 1 tsp kosher salt; 1 tsp freshly ground black pepper; 2 tbs unsalted butter; 1 tbs neutral oil (vegetable or canola); 4 pieces lemon wedges (for serving); 4 cups napa cabbage, thinly sliced; 1 cup carrot, julienned or shredded; 3 stalks green onions, thinly sliced (white and green parts); 1 tbs fresh cilantro, chopped (optional); 2 tbs rice vinegar; 1 tbs mayonnaise; 1 tsp sesame oil; 1 tsp sugar; 0.5 tsp kosher salt; 0.25 tsp freshly ground black pepper; 0.75 cups mayonnaise; 1 tsp Creole mustard or Dijon; 1 tbs lemon juice, fresh; 0.5 tsp hot sauce (e.g., Tabasco); 1 tsp paprika; 0.5 tsp cajun seasoning; 0.5 tsp Worcestershire sauce; 1 clove garlic, minced

Inspired by Brine Seafood & Raw Bar

Time35m

Serves4

Blackened/ napa slaw/ Cajun remoulade

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Ingredients

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For the Blackened Fish

4 pieces firm white fish fillets (e.g., cod, haddock, mahi-mahi)

2 tbs Cajun/blackening seasoning (store-bought or homemade)

1 tsp Smoked paprika

1 tsp Watkins garlic powder

1 tsp Onion powder

1 tsp Dried oregano

1 tsp Cayenne pepper

1 tsp kosher salt

1 tsp freshly ground black pepper

2 tbs Unsalted butter

1 tbs neutral oil (vegetable or canola)

4 pieces lemon wedges (for serving)

For the Napa Cabbage Slaw

4 cups napa cabbage, thinly sliced

1 cup carrot, julienned or shredded

3 stalks green onions, thinly sliced (white and green parts)

1 tbs fresh cilantro, chopped (optional)

2 tbs Rice vinegar

1 tbs Mayonnaise

1 tsp Toasted sesame oil

1 tsp sugar

1/2 tsp kosher salt

1/4 tsp freshly ground black pepper

For the Cajun Remoulade

3/4 cups Mayonnaise

1 tsp Creole mustard or Dijon

1 tbs lemon juice, fresh

1/2 tsp hot sauce (e.g., Tabasco)

1 tsp Watkins paprika

1/2 tsp Cajun seasoning

1/2 tsp Original Worcestershire Sauce

1 clove Garlic, minced

1 tsp finely chopped cornichon or dill pickle (optional)

1/4 tsp Celtic sea salt

1/4 tsp freshly ground black pepper

To Assemble

4 pieces burger buns or soft rolls (preferably brioche or potato rolls)

2 tbs unsalted butter, softened (for toasting buns)

8 pieces pickles or pickle slices (optional)

4 pieces fresh lemon wedges

Method

For the Cajun Remoulade

Make the remoulade

In a medium bowl, combine 3/4 cup mayonnaise, 1 tsp Creole mustard, 1 tbsp fresh lemon juice, 1/2 tsp hot sauce, 1 tsp paprika, 1/2 tsp cajun seasoning, 1/2 tsp Worcestershire sauce, 1 minced garlic clove and the optional 1 tsp chopped cornichon. Whisk until smooth. Taste and season with 1/4 tsp salt and 1/4 tsp black pepper. Refrigerate while you prepare the rest; flavors meld best after 15–30 minutes.

For the Napa Cabbage Slaw

Prepare the vegetables

Thinly slice the napa cabbage so you have about 4 cups packed. Julienne or shred 1 cup carrot and thinly slice 3 green onions. Chop 1 tbsp cilantro if using.

Make the dressing and toss

In a small bowl, whisk together 2 tbsp rice vinegar, 1 tbsp mayonnaise, 1 tsp sesame oil, 1 tsp sugar, 1/2 tsp kosher salt and 1/4 tsp black pepper. Pour the dressing over the prepared vegetables and toss until evenly coated. Refrigerate for at least 10 minutes to soften slightly and allow flavors to marry; toss again before assembling sandwiches.

For the Blackened Fish

Prepare fish and seasoning

Pat 4 fish fillets dry with paper towels. In a small bowl combine 2 tbs Cajun/blackening seasoning, 1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp dried oregano, 1 tsp cayenne pepper, 1 tsp kosher salt and 1 tsp black pepper. Stir to blend. Lightly brush each fillet with a little oil to help the spice adhere, then press the seasoning over both sides of each fillet, coating evenly.

Cook the fish

Heat a large cast-iron skillet or heavy-bottomed pan over medium-high heat until hot. Add 1 tbsp neutral oil and 2 tbsp unsalted butter. When butter foams and just begins to brown, add fillets (work in batches if needed) and sear 3–4 minutes on the first side without moving to develop a dark crust. Flip gently and cook an additional 2–4 minutes, or until the fish reaches an internal temperature of 135–140°F (it will continue to cook slightly off the heat) and flakes easily. Remove to a plate and rest 2 minutes. Squeeze a little lemon over the fillets, if desired.

To Assemble Sandwiches

Toast buns

Spread softened butter on the cut sides of 4 buns. In a clean skillet over medium heat or on a griddle, toast buttered sides until golden and crisp, about 1–2 minutes. Remove from heat.

Build sandwiches

Spread about 1 to 1 1/2 tablespoons of the Cajun remoulade on the bottom half of each toasted bun. Place a portion of napa slaw (roughly 1/2 cup) on top of the remoulade. Lay one blackened fish fillet over the slaw. Spoon another 1 tablespoon remoulade over the fish or spread on the top bun. Add pickles if using. Close sandwich and serve immediately with lemon wedges on the side.

Serve

Serve the sandwiches warm. Recommended sides: fries, sweet potato fries, or a simple green salad. Leftover remoulade keeps refrigerated up to 4 days; slaw is best consumed within 1–2 days.