Blackened Fish Sandwiches
 
Makes 4 Servings
Ingredients
  • ½ cup mayonnaise
  • 1 tablespoon Creole seasoning
  • 1 tablespoon sweet pickle relish
  • 2 teaspoons red wine vinegar
  • 1 teaspoon chopped fresh parsley
  • 1 teaspoon hot sauce
  • 2 tablespoons vegetable oil
  • 1 tablespoon blackening seasoning
  • 4 (4-ounce) skinless grouper or catfish fillets
  • Toasted French bread
  • Green leaf lettuce
  • Sliced tomato
  • Roasted Sweet Potato Wedges (recipe follows), to serve
Roasted Sweet Potato Wedges
  • 3 large sweet potatoes, cut into wedges
  • ¼ cup olive oil
  • 1 tablespoon dried Italian seasoning
  • 1½ teaspoons kosher salt
  • 1 teaspoon sugar
  • ½ teaspoon ground black pepper
Instructions
  1. In a small bowl, stir together mayonnaise, Creole seasoning, relish, vinegar, parsley, and hot sauce until combined; cover and refrigerate.
  2. In a large skillet, heat oil over medium-high heat.
  3. Sprinkle blackening seasoning all over fish. Add fish to skillet, and cook until firm to the touch, 2 to 3 minutes per side. Remove from heat.
  4. Spread mayonnaise mixture onto toasted bread, and top with lettuce, tomato, fish, and additional mayonnaise mixture. Serve immediately with Roasted Sweet Potato Wedges.
Roasted Sweet Potato Wedges
  1. Preheat oven to 450°. Line a large rimmed baking sheet with foil; place a wire rack on foil.
  2. In a large bowl, toss together all ingredients until well coated. Arrange potatoes in an even layer on prepared rack.
  3. Bake until potatoes are tender and skin is crisp and golden brown, about 30 minutes.
Recipe by Louisiana Cookin' at https://louisianacookin.com/blackened-fish-sandwiches/