Delicious Blackened Fish Sandwich with Spicy Mayo Aioli
Are you ready for the best dang fish sandwich of your life? Well, this Blackened Fish Sandwich with Spicy Mayo Aioli is just that. Loaded with so many great flavors, easy to make and comes together in just 20 minutes.
This is the type of fish sandwich that you expect from a high-end restaurant. Except, you can easily make it at home. Perfect for a relaxed weekend lunch or a busy weeknight dinner. Serve next to some sweet potato fries for the ultimate experience 🙂 .
To make this fish sandwich, I used frozen cod that I thawed out. But you can use any type of white fish you like. I also used a combo of saffron & hot smoked Spanish paprika to make the spicy mayo aioli. This is what gives this sandwich that big explosion of flavors.
TIPS & TRICKS to Make this Recipe: Whether you use fresh fish or frozen that has been thawed out. Make sure to pat it completely dry with paper towels. For the bread, I used brioche buns. Just because they have such an incredible texture & flavor. But you can use any other type of bun that you prefer.
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Watch the Video Below on How to Make Blackened Fish Sandwich with Spicy Mayo Aioli
Blackened Fish Sandwich with Spicy Mayo Aioli
TO MAKE THE SPICY MAYO AIOLI
- 2 cloves garlic roughly minced
- 1/4 tsp saffron threads .17 grams
- 1/2 cup mayonnaise 130 grams
- 1/2 tsp hot smoked Spanish paprika 1.30 grams
- 1/2 tsp lemon juice 2.5 ml
- 1 tbsp extra virgin olive oil 15 ml
- sea salt
- black pepper
TO MAKE THE BLACKENED COD
- 14 oz cod fillet 390 grams
- sea salt
- black pepper
- 1 tsp dried parsley .54 grams
- 1 tsp dried oregano 1.01 grams
- 1 tsp dried thyme .91 grams
- 1 tsp garlic powder 3.28 grams
- 1 tsp onion powder 2.33 grams
- 1 tsp sweet smoked Spanish paprika 2.30 grams
- 2 tbsp extra virgin olive oil 30 ml
FOR THE SANDWICH
- 2 brioche buns
- 1/2 cup shredded purple cabbage 45 grams
- 1 tomato thinly sliced
- handful fresh arugula
To make the spicy mayo aioli, add 2 cloves garlic roughly minced into a mortar, along with a 1/4 tsp saffron threads, using a pestle pound down on the ingredients until you form a paste, then add in a generous 1/2 cup mayonnaise, a generous 1/2 tsp hot smoked Spanish paprika, 1/2 tsp lemon juice and 1 tbsp extra virgin olive oil, season with sea salt & black pepper, whisk until you end up with a creamy texture, set aside
To make the blackening mix, add 1 tsp dried parsley into a shallow bowl, along with 1 tsp dried oregano, 1 tsp dried thyme, 1 tsp garlic powder, 1 tsp onion powder and 1 tsp sweet smoked Spanish paprika, mix together until well combined
Grab a 14 ounce fillet of cod, pat down with paper towels, cut it into 2 evenly sized fillets and season with sea salt & black pepper
Coat the cod fillets with the blackening mix, making sure they are evenly coated all around
Heat a large fry pan with a medium-high heat and add in 2 tbsp extra virgin olive oil, after 2 minutes add in the cod fillets, after 3 minutes gently flip to cook the other side (the thickness of my cod fillets where a little over 1/2 inch each), after another 3 minutes remove the blackened cod fillets from the pan
To assemble the sandwiches, grab 2 brioche buns, evenly divide the spicy mayo aioli on the bottom buns, add in a generous handful of freshly shredded purple cabbage over the aioli, add a couple slices of tomato over the cabbage, add 1 blackened cod fillet over the tomatoes and top off with some arugula, serve at once, enjoy!
Get the Saffron Threads I used to make the Spicy Mayo Aioli
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