Blackened Fish Sandwiches

This spicy fish is full of flavor! Eat it plain with a dollop of the best tartar sauce, or stack it high on a bun for mind-blowing spicy fish sandwiches. 

Any white fish will work here - we used cod for the photos, but the method works great with halibut, catfish, or tilapia. We try to use a sustainable sourced fish. Not sure what I am talking about?  Click here for more information.

Serves: 4 servings

INGREDIENTS

For the spice mix:

• 2 tsp paprika
• 1½ tsp dried thyme
• 1 tsp pepper
• 1 tsp garlic powder
• 14-1/2 tsp cayenne pepper
• salt, to taste

For the sandwiches:

• 4 White fish fillets (cod, halibut, tilapia, etc.)
• spice mix (see above)
• Lettuce, tomato, buns
• tartar sauce

For tartar:

• ¼ c mayonnaise
• 2-3 Tbsp minced dill pickle
• 1 tsp fresh squeezed lemon juice
• 1 tsp dill pickle juice
• 1 tsp dijon mustard
• ½ tsp dried dill
• salt and pepper, to taste

INSTRUCTIONS
Make the spice mix by combing the paprika, thyme, pepper, garlic powder, cayenne, and a pinch of salt (I like to be generous here). Whisk or shake until well combined.

Pat the fish fillets dry. Sprinkle both sides of the fish with the spice mixture. (You may well have leftovers)

Heat a drizzle of oil, butter, or ghee in a skillet over medium heat. Working in batches (so you don't over crowd the pan), cook the fish fillets for about 4-5 minutes on the first side. Flip and cook an additional 2-3 minutes on the other, or until the fish is opaque and cooked completely.
(Your actual cook time will vary based on the thickness of your fish fillet. Thinner fish cook faster, thicker fish cook longer).

While the fish is cooking, whisk together the tartar sauce ingredients until smooth. Taste and add salt and pepper to your liking.

When all of the fish is cooked, assemble your sandwiches--use buns, lettuce, tartar sauce, tomato, etc. Whatever you like!

NOTES

Pick a fish. This method works well with nearly any white fish–catfish, halibut, cod, tilapia, etc. We used cod for this picture. We try to choose sustainably caught fish, and wild caught cod is usually the best price. Not sure what’s sustainable? You can check here.

To bun or not to bun? Grain free or paleo? Skip the bun. I often eat mine without a bun or I take 2 pieces of sprouted grain bread, toast them and use that. You can also go the lettuce-wrap route, I just prefer to dollop the tartar on top and eat it that way.

Try the tartar.  I love the brightness of the dill and lemon. It’s a great pairing with the spicy fish.

Author: Adapted from One Lovely Life