Blackened Cod Sandwich

^{This post has been sponsored by Miller's. All opinions expressed are my own.}

Our Blackened Cod Sandwich is a fresh take on the classic fish sandwich. Perfect for quick weeknight dinners, relaxed weekend lunches, or casual entertaining - and serving well both hot or cold - our Blackened Cod Sandwich is as versatile as it is delicious. Seasoned with our custom Jamaican Curry-based spice blend and paired with Miller's Banana Pepper Sauce, this sandwich offers a restaurant-quality experience in an easy-to-prepare, no-fuss recipe.

The secret to today's blackened cod is the spice mix. It's a twist on more traditional cayenne-based blackening rubs, in which we've swapped out the cayenne for Jamaican Curry and the chili powder for Korean red pepper. The end result is a lovely balance of smoky heat, chili flavor, and just a hint of sweetness. This mix also crisps up beautifully, forming a dark crust on the fish that creates a layer of crunch over the moist cod. After searing the cod to perfection, we top it with some Miller's Banana Pepper Sauce, sandwich it in a bun, and we're good to go. This makes it a delicious accompaniment for a side of coleslaw, oven fries, or a simple salad.

Now, without further introduction, let's get to it.

What to Expect - Recipe Overview

Taste and Texture

Our Blackened Cod Sandwich features a smoky, slightly spicy, and mildly sweet flavor profile, courtesy of the spice rub. We've got some earthy spice from the Jamaican curry, sweet-and-spicy chili notes from the Gochugaru (you can use your favorite chili powder here), with layered depth from the cumin, along with garlicy essence from the garlic powder. This comes together beautifully on the cod, which we'll be grilling stovetop to caramelize the blackening mix into a nice crust. Meanwhile, the cod itself cooks up tender and flaky. Finally, we sandwich the fish onto rolls with a generous dash of Miller's Banana Pepper sauce for added chili goodness - more on them below.

Difficulty Level

Beginner-friendly. Mixing the spice rub is a simple matter of combining the ingredients in a small bowl and stirring. Couldn't get easier. From there, however, the most important part of this recipe is cooking the fish right so that the spice mix caramelizes - but without overcooking the fish. Basically, if you're comfortable grilling a piece of fish, you can prepare today's recipe.

Preparation Process

Super straightforward from start to finish. The process starts by mixing the seasonings and melting some butter. After that, we rub down fillets with the melted butter, followed by the seasoning mix. From there, we grill the fillets until a crust forms. After that, we allow the fillets to rest while we light toast the rolls and prep the toppings - such as lettuce, tomatoes, pickles, or a nice coleslaw. Finally, we assemble the sandwiches, top with a little extra Miller's Banana Pepper sauce, and serve.

Pairings

This sandwich pairs deliciously with things like homemade French fries, a nice coleslaw or garden salad, or a crisp white wine such as a Sauvignon Blanc.

Ingredient Checklist - Blackened Cod Sandwiches

For the Cod

• 2-4 Cod fillets
  • Why Cod: Fresh cod has a mild, slightly sweet flavor, similar to cod. I find it's perfect for lighter recipes, such as this one, where we really want the spice rub to shine.
  • Substitute: Haddock would be my go-to. You could also probably use pollock or grouper.
  • Frozen Fillets: If you're using frozen fillets, I recommend allowing them to thaw completely and then patting them dry before seasoning, as the excess moisture will prevent a good crust from forming.
• ½ Cup Melted Butter
  • Note: Rubbing the cod with the melted butter not only helps infuse the fish with butter goodness and added fat (and fat is flavor), but also ensures that the seasoning mix adheres to the fish and then crisps into a coating.
  • Tip: Use unsalted butter for this.
  • Substitutions: There really is no substitute for butter in this instance. You might be able to get away with olive oil, but this will significantly change the flavor profile, and won't crisp as well. Do not use salted butter, as that will result in overly salty fish.

For the Blackened Rub

• 1 tbsp. coarse salt
  • Tip: Use Kosher or sea salt for the best flavor and some added texture.
  • Substitute: Plain table salt will get the job done just fine.
• 1 tbsp. black pepper
  • Tip: As always, I suggest using freshly ground black pepper for the best aromatics.
  • Substitution: Pre-ground will get the job done just fine.
• 1 tbsp. garlic powder
  • Note: I recommend 'avoiding' garlic salt, as it will very quickly make the rub too salty, and has less of that garlicy flavor that we're looking for.
  • Can I use fresh?: No. Fresh garlic has too much moisture, and excess moisture means less crust. We want the spice rub to form a nice crust during grilling, and fresh garlic's natural juices will work to prevent that from happening.
• 1 tbsp. ground cumin
  • Tip: Brings some earthy warmth to the rub, which I find pairs beautifully with seafood.
• 1 ½ tsp. dried oregano
  • Tip: Be sure to grind the oregano down in your palms or in a mortar and pestle to release its natural oils.
  • Can I use fresh oregano?: No. Fresh oregano will overpower the other ingredients. As I always say, opt for dried oregano unless a recipe specifically calls for fresh, as fresh oregano is best described as "powerful" or even "overpowering."
• 1 tsp. Jamaican curry powder
  • Tip: Jamaican curry is spicier and more aromatic than standard curry, which I find works very nicely in spice rubs.
• 1 tsp. turmeric
  • Note: Brings some color and a subtle earthiness to the mix.
• 1 tbsp. of your favorite chili powder
  • Note: Personally, I'm using gochugaru, which is Korean red pepper powder, but your favorite chili powder will get the job done just fine.
  • Substitute: Chili powder, chili flakes, or a mix of cayenne and chili powder. Feel free to get creative. The important thing is bringing chili flavor to the mix.
• 1 tbsp. ground coriander
  • Tip: Brings a bright, citrusy undertone that helps to balance out the other spices.

For the Sandwich

• 4 Sandwich Rolls
  • Suggestions: I'm using basic deli rolls, but your choice of brioche, kaiser rolls, ciabatta, or simply your favorite sandwich bread will all work.
• 1-2 tbs Miller's Banana Pepper Sauce
  • Tip: Brush generously onto the sandwiches, the same way you would mayo or mustard. This gives the fish a delicious "chili pepper" flavor, along with some added spice. It's become one of my favorite sandwich condiments.
  • Note: This award-winning Banana Pepper Sauce is made with vine-ripened peppers that have been picked at the peak of their freshness, creating a sweet and spicy sauce with bold, chili pepper flavor. Use more or less depending on your spice preference.
• Lettuce
  • Tip: Romaine or butter lettuce provides freshness and crunch.
• English Cucumber
  • Note: Brings some cooling contrast to the sandwich.
  • Tip: I'm using an English cucumber as it has fewer seeds and thinner skin than other varieties.
• Lemon wedges
  • Tip: Squeezing fresh lemon over the fish right before serving brightens the flavors.
• Red Onion Slices
  • Note: For color and onion bite.
  • Substitute: My go-to substitute would be sweet onion.

Tips for Preparing Blackened Cod Sandwiches

1. Season Dry Fish Only
   • Moisture prevents a good sear, and without a good sear, you can't achieve a good crust. And blackened fish is all about the crust formed from the seasoning mix. As such, pat the fish dry after thawing, and only then should you apply the seasoning mix.
2. Use a well-oiled, hot skillet
   • The butter takes care of this, but it wouldn't hurt to put a small drizzle of flavor-neutral oil in the pan. Personally, I find that cast iron works best for any blackening recipe since it holds heat evenly, and since nothing achieves a sear better. That said, make sure the skillet is very hot before adding the fish to lock in the seasoning and achieve that charred crust.
3. Don't overcrowd
   • Whether you're using a skillet, griddle, or copper, you want to cook the fillets in batches, with at least an inch of space between each. Overcrowding drops the heat, traps steam, and this in turn leads to uneven cooking and a soggy crust. Not fun.
4. Adjust spice levels to taste
   • On its own, this recipe's spice rub isn't too heavy on the heat. For an extra kick, add a pinch or two of cayenne or some smoked paprika or both.
5. Handle the fish gently
   • Cod is delicate and can flake apart. Use a wide spatula and flip carefully so as to keep the fillets intact.
6. Toast the rolls
   • Lightly toasting the sandwich rolls adds texture and prevents them from becoming soggy once the fish and sauce are added.
7. Balance with fresh toppings
   • Get creative with the toppings. Lettuce, tomatoes, onions, or pickles all help to balance the richness of the seasoning and the sauce, giving the sandwich some nice texturing.
8. Serve immediately
   • Blackened fish is best enjoyed hot and fresh off the skillet. If preparing for a crowd, keep cooked fillets warm in a 200°F oven until ready to assemble.

Print

And that's our Blackened Cod Sandwich recipe courtesy of Miller's Banana Pepper Sauce. If you enjoyed today's recipe, or have any questions or suggestions, let us know in the comments below, we always love hearing from you.

Don't forget to find a retailer near you at Store Locator - Miller's Banana Pepper Sauce.

Happy Cooking!

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