Blackened Fish Sandwiches with Tangy Slaw

• 4 white fish fillets (like red snapper or cod)
• 1 tablespoon blackened seasoning blend
• 1/4 cup olive oil
• 4 hamburger buns
• 1 small head purple cabbage, thinly sliced
• 1/2 cup mayonnaise
• 2 tablespoons apple cider vinegar
• 1 tablespoon lemon juice
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon paprika
• 2 tablespoons fresh parsley, chopped

Steps

1. 1 Season both sides of the fish fillets with blackened seasoning blend.
2. 2 Heat olive oil in a large skillet over medium-high heat.
3. 3 Cook fillets for 4-5 minutes per side until golden and cooked through.
4. 4 Toast the buns lightly.
5. 5 In a bowl, combine cabbage, mayonnaise, vinegar, lemon juice, sugar, salt, pepper, and paprika; toss to coat.
6. 6 Place a fish fillet on each bun bottom, top with slaw, and crown with bun tops.
7. 7 Garnish with fresh parsley before serving.

Equipment

• Large skillet
• Cutting board
• Knife
• Mixing bowl

Variations

• Substitute fish with shrimp for a Blackened Shrimp Sandwich.
• Use coleslaw mix for a quicker slaw prep.

Substitutions

• If red snapper or cod isn't available, use tilapia or catfish.
• Substitute mayonnaise with Greek yogurt for a lighter option.

Pairings

• Sweet potato fries
• Corn on the cob
• A chilled lager

Nutrition

Tips

• For extra spice, add cayenne pepper to the blackened seasoning blend.
• Serve immediately for the best texture and flavor.

Storage

Store sandwiches in the fridge for up to 2 days. Reheat gently in a toaster oven or skillet.

Freezing: Does not freeze well due to the texture of the fish and slaw.

Serving Suggestions

• Pair with sweet potato fries for a complete meal.
• A crisp, chilled lager complements the spicy fish nicely.

FAQ