Serves 4
20 min
Blackened Fish Sandwiches with Horseradish Tartar Sauce
Recipe GLPR3d906f97b51d7c
Crispy blackened haddock fillets topped with a zesty horseradish tartar sauce, served on toasted brioche buns with fresh butter lettuce. This restaurant-quality sandwich delivers bold, smoky flavors from the spiced crust combined with the tangy kick of prepared horseradish in the sauce.
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Ingredients
¼ cup mayonnaise
¼ cup sour cream
3 tablespoons minced shallot
2 tablespoons minced fresh flat-leaf parsley
1½ tablespoons prepared horseradish, drained
1½ tablespoons fresh lemon juice
1½ tablespoons minced cornichons
1 tablespoon drained capers, chopped
¼ teaspoon kosher salt
¼ teaspoon black pepper
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 skinless haddock fillets (4–5 ounces each, about ¾ inch thick)
1 tablespoon canola oil
¼ cup plus 2 teaspoons unsalted butter, divided
4 brioche hamburger buns, split
Butter lettuce leaves for serving
Directions
Combine mayonnaise, sour cream, minced shallot, minced parsley, drained horseradish, fresh lemon juice, minced cornichons, and chopped capers in a small bowl. Season with ¼ teaspoon kosher salt and ¼ teaspoon black pepper. Stir until well blended. Set the horseradish tartar sauce aside.
Mix together hot paprika, garlic powder, minced oregano, minced thyme, 1 teaspoon kosher salt, and ½ teaspoon black pepper in a shallow dish to create the blackening spice blend.
Pat the haddock fillets dry with paper towels. Dredge both sides of each fillet thoroughly in the blackening spice mixture, pressing gently to ensure the seasoning adheres well.
Heat canola oil in a large skillet over medium-high heat until shimmering. Carefully place the seasoned haddock fillets in the hot oil and cook for 3–4 minutes per side, until the exterior is deeply browned and the fish reaches an internal temperature of 160°F when checked with a meat thermometer at the thickest part. Transfer the cooked fish to a plate.
Reduce heat to medium and add 2 teaspoons of unsalted butter to the same skillet. Place the brioche buns cut-side down and toast until golden brown, about 1–2 minutes. Transfer the toasted buns to serving plates.
Spread a generous amount of the horseradish tartar sauce on both the top and bottom halves of each toasted brioche bun. Layer butter lettuce leaves on the bottom bun, then top each with one warm blackened haddock fillet. Add the top bun and serve immediately.
