Blackened fish sandwich is a quick weeknight dinner made with Cajun-spiced cod, tangy vinegar coleslaw and garlic aioli on butter-toasted buns, ready in 37 minutes. And the bold spice crust makes it a satisfying easy meal for weeknights, cookouts or summer parties, since it works with any firm fish.
The cast iron pan must be screaming hot before the butter goes in, because that heat turns the spice rub into a dark crust. And cooking the fish in small batches of two gives every piece full contact with the pan for an even sear on both sides.
This version skips the heavy mayonnaise coleslaw and uses a bright rice vinegar dressing instead, which keeps the sandwich from tasting greasy. And the garlic aioli adds the richness on its own, so the crunch of the slaw stays clean against the smoky fish.
Blackened Fish Sandwich
Course: DinnerCuisine: American, CajunDifficulty: Easy4
servings25
minutes12
minutes620
kcalCajun-seasoned cod or catfish seared in a cast iron skillet until crisp, then layered on toasted buns. And topped with a tangy cabbage slaw and lemon garlic aioli for a hearty sandwich that feeds four.
Ingredients
- For the Coleslaw:
¼ head cabbage, thinly sliced
½ ounce cilantro, chopped
½ red pepper, julienned
2 green onions, sliced
2 tablespoons rice wine vinegar
2 teaspoons granulated sugar
1 tablespoon extra-virgin olive oil
1 teaspoon kosher salt
¼ teaspoon black pepper
- For the Blackening Seasoning:
4 tablespoons paprika
2 tablespoons cayenne pepper
2 teaspoons black pepper
1 teaspoon dried thyme
4 teaspoons onion powder
2 teaspoons garlic powder
1 teaspoon dried oregano
½ tablespoon kosher salt
- For the Garlic Aioli:
½ cup mayonnaise
2 teaspoons lemon juice
2 cloves garlic, minced
1 teaspoon Dijon mustard
⅛ teaspoon kosher salt
- For the Sandwich:
4 hard rolls or buns
4 pieces cod or catfish (6 to 8 ounces each)
3 teaspoons butter
Directions
- Make the vinaigrette:Whisk together rice wine vinegar, 1 teaspoon kosher salt, granulated sugar, ¼ teaspoon black pepper and extra-virgin olive oil in a medium bowl.
- Prep the vegetables:Thinly slice cabbage and green onions, chop the cilantro and julienne the red pepper.
- Toss the coleslaw:Add cabbage, cilantro, red pepper and green onions to the vinaigrette, toss well and refrigerate until ready to use.
- Make the aioli:Mix mayonnaise, lemon juice, minced garlic, Dijon mustard and ⅛ teaspoon kosher salt, then refrigerate until use.
- Mix the seasoning:Combine paprika, cayenne pepper, black pepper, dried thyme, onion powder, garlic powder, dried oregano and ½ tablespoon kosher salt.
- Toast the buns:Butter each side of the buns with ¼ tablespoon of butter and toast in a cast iron pan on medium heat for about 30 seconds per side, then set aside.
- Season the fish:Coat each piece of cod or catfish thoroughly with the blackening seasoning on all sides.
- Blacken the fish:Heat a cast iron pan on high heat, add 1 tablespoon of unsalted butter and when the butter is smoking, carefully add two portions of fish.
- Sear and flip:Sear for 2 to 3 minutes on the first side, then flip and sear the other side for 2 to 3 minutes until done, and repeat for the second batch.
- Assemble: Place one portion of fish on the bottom of each toasted bun, top with about 1 tablespoon of garlic aioli and about ¼ cup of coleslaw, then close with the top bun.
FAQs
Can you make the coleslaw ahead of time?
You can make the coleslaw up to four hours before serving, since the vinegar dressing softens the cabbage without turning it soggy. And a longer rest in the refrigerator gives the flavors more time to blend into each other. But anything past six hours may leave the cabbage too limp and watery for the sandwich.
What temperature should the fish reach inside?
The fish needs to hit 145 degrees Fahrenheit at its thickest point, which you can check with an instant-read thermometer. And the flesh should look fully opaque all the way through and flake apart when you press it with a fork. So pull the fish right when it reaches that temperature to avoid drying it out.
Can you use a regular pan instead of cast iron?
A heavy stainless steel pan works if you do not own cast iron, though it may not hold heat as well at high temperatures. And a thinner pan can cause hot spots that burn the spice rub before the fish cooks through. So choose the thickest, heaviest pan you have for the best results.
How spicy is this blackened fish sandwich?
The cayenne pepper and paprika give the crust real heat, so this sandwich leans toward the spicier side of the spectrum. But you can cut the cayenne in half for a milder version that still has plenty of smoky flavor. And adding a squeeze of fresh lemon over the fish helps to balance the heat.
What kind of buns work best for this sandwich?
Hard rolls are the first choice because they hold up against the juicy fish and creamy aioli without falling apart. And brioche buns work too if you want something softer with more give, though they tend to soak up moisture faster. So whatever you pick, make sure to toast both sides in butter for a sturdy, reliable base.
