Blackened Fish Sandwiches with Horseradish Tarter Sauce
February 29, 2024
Total Time: 20 mins Servings: 4
Ingredients
Tartar Sauce
- ¼ cup mayonnaise
- ¼ cup sour cream
- 3 tablespoons minced shallot (from 1 medium shallot)
- 2 tablespoons minced fresh flat-leaf parsley
- 1 ½ tablespoons drained prepared horseradish
- 1 ½ tablespoons fresh lemon juice
- 1 ½ tablespoons minced cornichons (about 4 small cornichons)
- 1 tablespoon drained capers, chopped
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
Sandwiches
- 1 teaspoon hot paprika
- 1 teaspoon garlic powder
- 1 teaspoon minced fresh oregano
- 1 teaspoon minced fresh thyme
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 4 (4- to 5-ounce) skinless haddock fillets (about 3/4 inch thick)
- ¼ cup plus 2 teaspoons unsalted butter, divided
- 4 brioche hamburger buns, split
- 1 tablespoon canola oil
- Butter lettuce leaves, for serving
Directions
Make the tartar sauce:
- Whisk together mayonnaise, sour cream, shallot, parsley, horseradish, lemon juice, cornichons, capers, salt, and pepper in a small bowl. Refrigerate until ready to use.
Make the sandwiches:
- Stir together paprika, garlic powder, oregano, thyme, salt, and pepper in a small bowl. Sprinkle spice mixture evenly over both sides of fish fillets. Set aside.
- Heat a large cast-iron skillet over high. Spread 1 teaspoon butter over cut side of each bun half. Place buns, buttered side down, in hot skillet; cook until well toasted and browned, about 1 minute. Transfer to a work surface. Do not wipe skillet clean.
- Add oil and remaining 2 tablespoons butter to skillet; cook over high until butter is melted. Add fish fillets; cook until blackened on bottoms, about 3 minutes. Flip fillets; cook until blackened on other sides and just cooked through, 2 to 3 minutes. Remove from heat, and transfer fish to a plate.
- Spread 1 tablespoon tartar sauce over toasted side of each bun half. Arrange fish and lettuce evenly on bottom bun halves. Cover with top bun halves, toasted side down. Serve alongside remaining 1/2 cup tartar sauce at the table.
Prep Time: Total Time: Servings: 5 mins 5 mins 6 ½ cup mayonnaise 2 tablespoons white sugar or to taste 1 ½ tablespoons lemon juice 1 tablespoon vinegar ½ teaspoon ground black pepper or to taste ¼ teaspoon salt or to taste Gather all ingredients Whisk mayonnaise, sugar, lemon juice, vinegar, pepper, and salt together in a bowl until smooth and creamy Add to your favorite coleslaw mix! Nutrition Facts (per serving) 142 Calories 14g Fat 5g Carbs 0g Protein
Prep Time Cook Time Yield 15 min 15 min 4 servings Ingredients 1 tablespoon sesame oil 1/2 pound ground pork 1 tablespoon soy sauce 1 teaspoon ground ginger 1/2 teaspoon salt 1/4 teaspoon ground turmeric 1/4 teaspoon pepper 6 cups shredded cabbage (about 1 small head) 2 large carrots, shredded (about 2 cups) 4 ounces rice noodles 3 green onions, thinly sliced Additional soy sauce, optional Directions In a large cast-iron or other heavy skillet, heat oil over medium-high heat; cook and crumble pork until browned, 4-6 minutes. Stir in soy sauce and seasonings. Add cabbage and carrots; cook until vegetables are tender, stirring occasionally, 4-6 minutes longer. Advertisement Cook rice noodles according to package directions; drain and immediately add to pork mixture, tossing to combine. Sprinkle with green onions. If desired, serve with additional soy sauce. Nutrition Facts 1-1/2 cups: 302 calories, 12g fat (4g saturated fat), 38mg cholesterol, 652mg sodium, 33g carbohydrate (2g sugars, 4g fiber), 14g protein. Diabetic Exchanges: 2 medium-fat meat, 2 vegetable, 1-1/2 starch, 1/2 fat.
Prep Time: Cook Time: Total Time: Servings: 15 mins 15 mins 30 mins 8 Ingredients: - 2 quarts vegetable oil for frying - 8 (4 ounce) fillets cod - salt and pepper to taste - 1 cup all-purpose flour - 2 tablespoons garlic powder or to taste - 2 tablespoons paprika or to taste - 2 teaspoons salt or to taste - 2 teaspoons ground black pepper or to taste - 1 large egg, beaten - 1 (12 fluid ounce) can or bottle beer, or as needed Instructions: 1. Gather all ingredients. 2. Heat oil in a deep fryer to 365 degrees F (185 degrees C). Rinse cod fillets, pat dry, and season with salt and pepper. 3. Mix flour, garlic powder, paprika, salt, and pepper in a large bowl; add egg and stir well to combine. Gradually mix in enough beer to make a thin batter. 4. Dip cod fillets into the batter to coat. Carefully lower fillets, one at a time, into the hot oil. 5. Fry several fillets at a time, turning once, until cooked through and golden brown, about 2 minutes per side. 6. Drain on paper towels. Repeat to cook remaining fillets. Serve warm. Nutrition Facts (per serving) 448 Calories 30g Fat 23g Carbs 19g Protein
