Fish Sandwich Recipe

Pat the fish fillets dry with paper towels and trim to even thickness (about 1/2–3/4-inch). Season both sides lightly with 1/2 tsp kosher salt and a pinch of black pepper (from pantry).

Slice the tomato into 4 even slices. Cut the red onion into thin rings and separate into individual rings.

Split the brioche buns and spread a thin layer of softened butter on the cut sides; set aside on a plate.

Assemble lettuce leaves and set aside. Arrange datil pickle slices so they are ready to place on sandwiches.

Mix spice

In a small bowl combine smoked paprika, garlic powder, onion powder, dried oregano, dried thyme, cayenne, black pepper and 3/4 tsp kosher salt. Stir until evenly blended.

Lightly press both sides of each fish fillet into the spice mix so a thin, even coating adheres. If you prefer grilled fish, simply season with salt and pepper instead of the spice rub.

Heat a heavy skillet or cast-iron pan over medium-high heat with 1 tablespoon oil until shimmering (or preheat grill to medium-high and oil grates).

For blackened (pan): Add fillets to the hot pan, cook undisturbed 3–4 minutes until a dark crust forms and fish releases easily. Flip and cook 2–4 minutes more until fish flakes and reaches internal temperature 135–140°F (or until opaque and cooked through). For grilled: place fish on grill, cook 3–5 minutes per side depending on thickness, until grill marks form and fish is cooked through.

Remove cooked fish to a plate and let rest 2 minutes. Spoon any pan juices over the fish.

In a small bowl combine mayonnaise, Dijon mustard, chopped capers, chopped cornichons, lemon juice, hot sauce, Worcestershire sauce, paprika, salt and black pepper. Whisk until smooth and well combined.

Taste and adjust: add a little more lemon for brightness, hot sauce for heat, or salt as needed. Refrigerate until ready to assemble.

Heat a large skillet over medium heat. Add remaining 1 tablespoon oil or butter and place buttered cut-side down buns in the pan. Toast until golden brown, about 1–2 minutes. Remove buns.

Spread about 1 to 1 1/2 tablespoons of rémoulade on the bottom half of each toasted bun.

Place a lettuce leaf on the sauce, then a cooked fish fillet on top of the lettuce. Add a tomato slice, a few red onion rings, and two datil pickle slices per sandwich (adjust to taste). Spoon another 1 teaspoon of rémoulade on the top bun and place on sandwich.

Serve immediately with lemon wedges on the side for squeezing over the fish.