These blackened fish sandwiches are quick, flavorful, and perfect for a busy weeknight. Served on buttery brioche buns and topped with a creamy avocado tartar sauce, they’re simple to make and a real crowd-pleaser.
I love fish sandwich season.
These blackened fish sandwiches come together in minutes. Fresh fillets are coated in a smoky, spicy seasoning, seared until flaky, and served on toasted brioche with a generous smear of avocado tartar sauce.
I always look forward to Fridays in Lent for great fish sandwiches. They don’t have to be seasonal to enjoy, but there’s something about that weekly treat that I love. Sometimes I make my own crispy versions at home too.
The method is easy: mix the blackening seasoning, pat it onto the fish, and sear the fillets in a hot skillet until opaque and flaky. For seasoning I use smoked paprika, dried oregano, garlic powder, salt, pepper and a pinch of crushed red pepper flakes — a blend that gives a smoky, well-seasoned, slightly spicy crust.
For these sandwiches I prefer cod: it’s flaky, mild, affordable and cooks quickly on the stovetop. That said, the blackening blend works wonderfully on salmon, halibut, shrimp or even chicken if you prefer.
I make the avocado tartar sauce while the fish cooks. It’s essentially the best classic tartar sauce with creamy avocado blended in — mayo, diced dill pickles, sweet relish, a touch of lemon, fresh dill and avocado. The result is cool, tangy and rich, and it balances the heat and texture of the blackened crust perfectly.
I like to toast brioche buns until slightly golden and add a handful of shredded lettuce for crunch. Spread some avocado tartar on the bottom bun, layer the fish, add more sauce if desired, and finish with the top bun.
These sandwiches are done in under 30 minutes and deliver on flavor and texture every time.
And that’s how you make a perfect fish sandwich in under 30 minutes!
Blackened Fish Sandwiches
Blackened Fish Sandwiches with Avocado Tartar Sauce
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Ingredients
- 4 cod fillets, thawed if frozen
- 1 teaspoon smoked paprika
- ½ teaspoon dried oregano
- ½ teaspoon garlic powder
- kosher salt and pepper
- pinch crushed red pepper flakes
- 2 tablespoons olive oil
- 4 brioche buns, toasted
- 1 cup shredded lettuce
avocado tartar sauce
- ½ cup mayonnaise
- ¼ cup diced dill pickles
- 2 tablespoons sweet relish
- 1 tablespoon fresh lemon juice
- 1 teaspoon dill weed
- ½ avocado
- kosher salt and pepper
Instructions
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Pat the fish dry with paper towels. In a bowl, combine the smoked paprika, oregano, garlic powder, a generous pinch of salt, pepper and the crushed red pepper flakes.
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Sprinkle the seasoning evenly over both sides of the fillets and gently press it into the fish.
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Heat the olive oil in a skillet over medium heat. When hot, add the fillets and sear until the crust is blackened and the fish releases easily from the pan. Flip and cook the other side until the fish is opaque and flakes easily, about 4–6 more minutes. Toward the end, you can cover the skillet briefly to help the fish cook through.
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To assemble, spread a spoonful of avocado tartar sauce on the bottom of each toasted bun, add shredded lettuce, place the fish on top and finish with additional sauce if desired. Serve immediately.
avocado tartar sauce
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In a small blender or food processor, combine the mayonnaise, half the diced pickles, sweet relish, lemon juice, dill, avocado and a generous pinch of salt and pepper. Blend until smooth and combined. Stir in the remaining diced pickles for texture.
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Taste and adjust seasoning as needed — more salt, pepper or pickles to your preference.
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