Blackened Fish Sandwich with Spicy Mayo
2 Teaspoons Blackened Seasoning Blend*
2 (4-6 oz.) Haddock Fillets, about ½ inch thick
1/2 Cup Purple Cabbage, shredded
2 Tablespoons Olive Oil
4 Teaspoons Kosher Salt
1/2 Cup Arugula
2 Martin’s Sandwich Potato Rolls
4 Tablespoons Mayonnaise
1 Tablespoon Hot Sauce or Sriracha
*To prepare homemade Blackened Seasoning, mix together the following ingredients:
– 3 tablespoons smoked paprika
– 2 teaspoons onion powder
– 1 ½ teaspoons sea salt
– 1 teaspoon garlic powder
– 1 teaspoon ground black pepper
– 1 teaspoon dried thyme
– 1 teaspoon dried oregano
– ½ teaspoon cayenne pepper
Store the remainder for another use.
Preheat oven to 450F.
Pat fillets dry with a paper towel.
Sprinkle 1 tsp. seasoning on top of each fillet; use more as desired.
In a small mixing bowl, combine shredded cabbage with olive oil and kosher salt. Mix well.
Prepare Spicy Mayo by mixing together the mayo and the hot sauce. Taste; add more hot sauce as desired.
Arrange fish, skin-side down, on one side of a foil-lined baking sheet; add shredded cabbage to other side of baking sheet. Bake 6-7 minutes; increase time by 3-4 minutes for thicker fillets.
Butter the cut side of the Sandwich Potato Rolls and carefully place on the bottom oven rack, butter side down, for approximately 2-3 minutes to toast.
Remove haddock, cabbage, and rolls from oven.
Add a spoonful of Spicy Mayo to the bottom half of each roll. Top with roasted cabbage followed by blackened fish fillet (skin removed), and arugula. Cover with top half of roll.
Recipe adapted from: https://ohsweetbasil.com