The Chesapeake Recipe

Pat mahi mahi fillets dry with paper towels. Cut into 4 sandwich-sized portions (about 4–6 oz each). Season both sides lightly with 1 tsp kosher salt and 1 tsp black pepper, then drizzle with 1 tbsp lemon juice and rub gently. Let rest 10 minutes at room temperature.

Slice tomato into 1/4-inch thick rounds. Tear or chop lettuce and set aside. Split buns and lightly toast them in a dry skillet or oven at 350°F (175°C) for 3–5 minutes until golden.

Whisk mayonnaise and Dijon mustard together in a small bowl; set aside. Finely chop parsley and have lemon wedge ready.

Make blackening spice

Combine paprika, smoked paprika, garlic powder, onion powder, dried thyme, dried oregano, cayenne, 1/2 tsp black pepper, and 1/2 tsp salt in a small bowl and mix well.

Heat a heavy skillet or cast-iron pan over medium-high heat until very hot (2–3 minutes). Add 2 tbsp unsalted butter and let it melt and start foaming.

Coat each fillet evenly on both sides with the blackening spice, pressing it into the flesh. When the butter is shimmering and just starting to brown, add fillets to the pan in a single layer (don’t overcrowd).

Cook 2–3 minutes on the first side without moving, until a dark crust forms. Flip carefully and cook another 2–3 minutes until fish is opaque and flakes easily with a fork (internal temp about 135–140°F / 57–60°C for medium). Remove to a plate and tent loosely with foil for 2 minutes.

Pour vegetable oil into a heavy skillet to come about 1/4-inch up the side and heat over medium-high to 350°F (175°C). If you don’t have a thermometer, test with a small pinch of flour — it should sizzle immediately.

In a shallow bowl, whisk buttermilk. In another bowl, combine flour, cornmeal, 1/2 tsp salt and 1/4 tsp black pepper. Dip each seasoned fillet into buttermilk, then dredge in the flour-cornmeal mixture, pressing to adhere.

Carefully place fillets in hot oil and fry 3–4 minutes per side until golden brown and the fillet reaches 135–140°F (57–60°C). Transfer to a wire rack or paper towel–lined plate to drain and rest 2 minutes.

Spread about 1 tbsp of the mayo-Dijon mixture on both cut sides of each toasted bun (adjust to taste).

Place a bed of lettuce (about 1/2 cup) on the bottom half of each bun, top with a cooked mahi mahi fillet, then 2–3 tomato slices. Add pickles and a sprinkle of chopped parsley if using. Add a squeeze of lemon and a dash of hot sauce if desired.

Close sandwiches, press gently, and serve immediately while the fish is hot.

Makes 4 sandwiches. Leftover blackening spice can be stored in an airtight container for up to 1 month. If using frozen fillets, fully thaw and pat dry before starting.