Lunch Sandwiches + Wraps Seafood Sandwiches Fish Sandwich Blackened Fish Sandwiches with Horseradish Tartar Sauce 5.0 (1) 1 Review Fresh fillets of haddock are coated with smoky paprika, garlic powder, oregano, and thyme before they get a quick sear to develop a delicious crust. They are then sandwiched between toasted brioche buns smeared with a strong, tangy tartar sauce laced with refreshingly piquant horseradish. If your fish fillets are thicker than 3/4 inch, butterfly them by carefully cutting through the center of the fillet (parallel to the work surface), leaving 1/2 inch of the meat attached at the side so it can be opened like a book. By Justin Chapple Justin Chapple Facebook Instagram Twitter Justin Chapple is a chef, recipe developer, food writer, video host, and cookbook author. In addition, he is the culinary director-at-large of Food & Wine and host of their video series, Mad Genius Tips, for which he was nominated twice for a prestigious James Bead Award. Food & Wine's Editorial Guidelines Published on May 2, 2022 Print Rate It Share Share Tweet Pin Email Total Time: 20 mins Servings: 4 Ingredients Tartar Sauce ¼ cup mayonnaise ¼ cup sour cream 3 tablespoons minced shallot (from 1 medium shallot) 2 tablespoons minced fresh flat-leaf parsley 1 ½ tablespoons drained prepared horseradish 1 ½ tablespoons fresh lemon juice 1 ½ tablespoons minced cornichons (about 4 small cornichons) 1 tablespoon drained capers, chopped ¼ teaspoon kosher salt ¼ teaspoon black pepper Sandwiches 1 teaspoon hot paprika 1 teaspoon garlic powder 1 teaspoon minced fresh oregano 1 teaspoon minced fresh thyme 1 teaspoon kosher salt ½ teaspoon black pepper 4 (4- to 5-ounce) skinless haddock fillets (about 3/4 inch thick) ¼ cup plus 2 teaspoons unsalted butter, divided 4 brioche hamburger buns, split 1 tablespoon canola oil Butter lettuce leaves, for serving Directions Make the tartar sauce: Whisk together mayonnaise, sour cream, shallot, parsley, horseradish, lemon juice, cornichons, capers, salt, and pepper in a small bowl. Refrigerate until ready to use. Make the sandwiches: Stir together paprika, garlic powder, oregano, thyme, salt, and pepper in a small bowl. Sprinkle spice mixture evenly over both sides of fish fillets. Set aside. Heat a large cast-iron skillet over high. Spread 1 teaspoon butter over cut side of each bun half. Place buns, buttered side down, in hot skillet; cook until well toasted and browned, about 1 minute. Transfer to a work surface. Do not wipe skillet clean. Add oil and remaining 2 tablespoons butter to skillet; cook over high until butter is melted. Add fish fillets; cook until blackened on bottoms, about 3 minutes. Flip fillets; cook until blackened on other sides and just cooked through, 2 to 3 minutes. Remove from heat, and transfer fish to a plate. Spread 1 tablespoon tartar sauce over toasted side of each bun half. Arrange fish and lettuce evenly on bottom bun halves. Cover with top bun halves, toasted side down. Serve alongside remaining 1/2 cup tartar sauce at the table. Photo by Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Audrey Davis Suggested Pairing Lightly spicy Rhône-style white: Tablas Creek Vineyard Côtes de Tablas Blanc Rate it Print