Blackened Fish Sandwich Recipe

• 4 x fish fillets - (6 to 8 ounce ea)
• 3 Tbsp. melted butter
• 1 tsp garlic pwdr
• 1 tsp onion pwdr
• 1/2 tsp dry thyme
• 1/2 tsp cayenne pepper
• 1/2 tsp freshly-grnd black pepper
• 1/2 tsp freshly-grnd white pepper
• 1 tsp paprika
• 1/2 tsp salt
• 4 x sandwich rolls
• 4 Tbsp. mayonnaise Sliced tomato as needed Shredded lettuce as needed

1. Coat fillets with melted butter.
2. Combine seasonings and dust fish in seasonings.
3. When skillet is very warm, carefully add in fillets to pan.
4. Cook for about 2 min, depending on the thickness of the fillets, or possibly till charred.
5. Flip fish over and char other side.
6. Spread mayonnaise on sandwich rolls, add in sliced tomato, lettuce and blackened fish.
7. This recipe yields 4 servings.
8. Comments: Paul Prudhomme, the legendary New Orleans chef, is generally credited with bringing blackened fish to the American culinary forefront.
9. Although not as popular now as a when first introduced, blackened food is still a crowd pleaser.
10. The secret is to use an extremely warm skillet, preferably well-seasoned cast-iron and to cook the fish outdoors.
11. Blackening, when done properly, cause a great deal of smoke and may set off your smoke alarm.
12. If you have a high BTU portable burner, set it outside, fire it up and heat the cast-iron skillet till it is warm, really warm.
13. Use hard fish fillets with a medium to high oil content.
14. Salmon and snapper work very well.

butter, garlic, onion, thyme, cayenne pepper, black pepper, white pepper, paprika, salt, sandwich rolls, mayonnaise

Taken from cookeatshare.com/recipes/blackened-fish-sandwich-86888 (may not work)