Blackened Fish Sandwich

Paul Prudhomme, the legendary New Orleans chef, is generally credited with bringing blackened fish to the American culinary forefront. Although not as popular now as a when first introduced, blackened food is still a crowd pleaser. The secret is to use an extremely hot skillet, preferably well-seasoned cast iron and to cook the fish outdoors. Blackening, when done properly, cause a great deal of smoke and may set off your smoke alarm. If you have a high BTU portable burner, set it outside, fire it up and heat the cast iron skillet until it is hot, really hot. Use firm fish fillets with a medium to high oil content. Salmon and snapper work very well.

Blackened Fish Sandwich


  • 4 6 to 8 ounce fish fillets
  • 3 tablespoons melted butter
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon each dried thyme cayenne pepper, black pepper, white pepper
  • 1 teaspoon paprika
  • 1/2 teaspoon salt
  • 4 sandwich rolls
  • 4 tablespoons mayonnaise
  • sliced tomato
  • shredded lettuce


  • Coat fillets with melted butter. Combine seasonings and dust fish in seasonings. When skillet is very hot, carefully add fillets to pan. Cook for about 2 minutes, depending on the thickness of the fillets, or until charred. Flip fish over and char other side. Spread mayonnaise on sandwich rolls, add sliced tomato, lettuce and blackened fish.

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