Crispy Grilled Fish Sandwich
Ingredients
- 4 white fish fillets (5–6 oz each), such as cod or mahi-mahi
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon cayenne pepper (optional)
- Juice of half a lemon
- ⅓ cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon pickle relish or finely chopped dill pickles
- 1 teaspoon hot sauce
- 1 teaspoon lemon juice
- Salt and pepper to taste
- 4 brioche or potato buns, toasted
- 1½ cups shredded green cabbage or coleslaw mix
- 1 large tomato, sliced
- Sliced dill pickles
- 4 leaves butter lettuce
Instructions
- Mix the mayonnaise, Dijon mustard, pickle relish, hot sauce, and lemon juice together in a small bowl. Season with salt and pepper to taste. Cover and refrigerate while you prepare the fish.
- Pat the fish fillets completely dry on both sides using paper towels. This step is essential for achieving a crispy exterior.
- Drizzle olive oil over both sides of each fillet. Sprinkle on the smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne if using. Press the seasoning in lightly. Squeeze lemon juice over the top.
- Preheat your grill or grill pan over medium-high heat for 3 to 4 minutes until genuinely hot.
- Place the fillets on the grill and leave them undisturbed for 3 to 4 minutes. Flip once gently and cook for another 3 to 4 minutes, or until the fish flakes easily with a fork and has a visible crust on both sides.
- While the fish rests for one minute, place the buns cut-side down on the grill or in a dry pan for about 30 seconds until lightly toasted.
- Spread the sauce generously on both sides of each bun. Layer with butter lettuce, the grilled fish fillet, tomato slices, dill pickles, and shredded cabbage. Serve immediately.
Notes
Always pat your fish completely dry before seasoning — moisture on the surface prevents a crispy crust and causes the fillet to stick to the grill.