This post is sponsored by Tony Chachere’s, but all opinions are 100% my own.

These blackened fish sandwiches are the perfect summer meal! They are easy, flavorful, and made with just a few simple ingredients. They get served on a buttery and tender brioche bun, and topped with a delicious spicy slaw and plenty of pickles. The flavors and textures perfectly balance each other out from the tender fish, to the crunchy slaw and soft bun. I partnered with my friends at Tony Chachere’s to create these delicious blackened fish sandwiches with spicy slaw using their Spices and Herbs seasoning mix which is the perfect spice blend for blackening any sort of chicken or fish. You are going to love making these fish sandwiches for a quick and easy weeknight meal.

The key here is to use a white, firm fish so that the fish doesn’t fall apart on you when you are cooking it. I like to use haddock, halibut, mahi mahi, or grouper for fish sandwiches in general so feel free to grab whatever your local market has. You can also use frozen fish that has been defrosted if you cannot find fresh fish. Blackening is the technique here and it refers to a Cajun method where a spice blend gets rubbed on the fish and then turns dark when cooked. Tony Chachere’s Spices and Herbs Seasoning blend happens to be the perfect mix of spices for blackening and is just perfect for this recipe.

The fish gets rubbed down on all sides and then I like to air fry the fish for a perfectly tender piece of fish that gets nice color on the outside with less mess. You can alternatively cook your fish in a skillet and sear it on both sides if you do not have an air fryer, no problem. While the fish cooks, I make a simple slaw that will layer on the sandwich with the fish and I like to add in a layer or pickles as well. The combination is just so good and this recipe is an easy way to get a restaurant style fish sandwich right at home.

Tips:

• Make sure to use a firm white fish. If you use a fish like cod, the fish will not hold up as easily when cooking it.

• Use nonstick spray before putting the fish in the air fryer to create an even better spice crust on the fish.

• Make the slaw up to a day in advance for an even faster weeknight meal.

• If cooking fish in a skillet, make sure to add some butter or oil to the pan to ensure the fish does not stick.

Ingredients:

• 4 Pieces Firm White Fish (Halibut, Mahi Mahi, Grouper, or Haddock work well)

• 4 Tbsp. Tony Chachere’s Spices and Herbs Seasoning

• Nonstick Spray

• Brioche Buns

• Pickles

For the Slaw-

• 2 Cups Shredded Cabbage

• 1 Finely Diced Jalapeno

• 1/2 Cup Sliced Scallions

• 1 Tsp. Tony Chachere’s Original Creole Seasoning

• 1 Tbsp. Mayonnaise

• 1/4 Cup White Vinegar

• 1 Tsp. Granulated Sugar

Directions:

• Rub Fish on all sides with Tony Chachere’s Spices and Herbs Seasoning.

• Spray the fish with nonstick avocado oil spray or lightly brush with a little oil.

• Place the fish on parchment paper and place into the air fryer and cook for 12-14 minutes until fish has been cooked through.

• Meanwhile make the slaw by combining cabbage, jalapeno, scallions into a large bowl.

• Make the dressing by combining Tony Chachere’s Original Creole Seasoning, mayonnaise, white vinegar, and sugar and whisking until smooth.

• Pour dressing over the cabbage mix and toss to combine.

• Toast the brioche buns and then layer slaw and pickles on the bottom half and then place the piece of fish on top and top with the half of the bun.

• Serve immediately.

*Note: Alternatively you can cook the fish in a skillet with some butter instead of air frying.

I hope you will try out these blackened fish sandwiches with spicy slaw for yourself! They truly are delicious.