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Blackened Fish Sandwiches with Remoulade and Chips
A 28-minute American Southern dinner for 4 — 900 calories per serving.
per serving, estimated
Boldly spiced blackened catfish fillets piled on toasted brioche buns with crisp lettuce, tomato, and tangy remoulade, served alongside golden kettle chips.
Ingredients
Serves 4 · custom servings available with a Kiwi account
Blackened Catfish Sandwiches with Remoulade
- 24 ounces catfish fillets (four 6 oz fillets, patted dry)
- 1½ teaspoons smoked paprika
- 1 teaspoon garlic powder
- ¾ teaspoon onion powder
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon cayenne pepper
- ½ teaspoon Black pepper
- ¾ teaspoon Kosher salt
- 3 tablespoons unsalted butter (melted)
- 1 tablespoon vegetable oil
- ½ cup bottled remoulade or mayo mix
- 4 brioche burger buns (split and lightly toasted)
- 4 green leaf lettuce (leaves separated)
- 1 beefsteak tomato (sliced into 8 rounds)
- ½ cup dill pickle chips
Kettle Chipsside
- 8 ounces kettle-cooked potato chips (sea salt or lightly salted variety)
- 2 tablespoons malt vinegar (for serving alongside) — optional
Steps
Every amount is written into the step where you use it.
Steps marked like this need your attention — stay close so nothing burns.
Blackened Catfish Sandwiches with Remoulade
- In a small bowl, combine 1½ teaspoons smoked paprika, 1 teaspoon garlic powder, ¾ teaspoon onion powder, ½ teaspoon dried oregano, ½ teaspoon dried thyme, ½ teaspoon cayenne, ½ teaspoon black pepper, and ¾ teaspoon kosher salt to make the blackening spice. 3 min
- Pat the four 6 oz catfish fillets completely dry, then brush both sides generously with 3 tablespoons melted unsalted butter and press the blackening spice firmly onto all sides. 4 min
- Slice the beefsteak tomato into 8 rounds and separate 4 green leaf lettuce leaves; set aside with the split brioche buns. 3 min
- Heat 1 tablespoon neutral oil in a large cast-iron skillet over medium-high until it just begins to smoke. 4 min
- Timing-sensitive step. Add the spiced fillets and cook 3–4 minutes per side, pressing gently once, until the crust is deeply charred and the fish flakes easily in the center — about 8 minutes total. 8 min
- Spread 2 tablespoons remoulade on the cut sides of each toasted brioche bun, then layer a lettuce leaf, 2 tomato rounds, a blackened fillet, and ¼ cup dill pickle chips on each bottom bun, close, and serve immediately. 4 min
Kettle Chipsside
- Divide the 8 oz bag of sea-salt kettle chips among four plates alongside the sandwiches, and set the malt vinegar on the table for anyone who wants a splash (optional). 2 min
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Nutrition figures are estimates derived from public reference data and automated calculation. They are not verified by a dietitian and are not medical or dietary advice. Recipes, cooking times, quantities and allergen information are generated automatically and may contain inaccuracies. Kiwi’s allergen filtering is automated and is not a guarantee — it can miss an allergen where an ingredient’s name does not disclose what it contains, or where a product’s formulation differs from the generic ingredient. You must read ingredient labels and confirm for yourself that any food is safe for the people you are feeding. If anyone in your household has a severe or life-threatening food allergy, treat this page as a starting point only. See our full terms.