WITH A PEPPERONCINI, SHALLOT AND LETTUCE SLAW

Spicy blackened fish topped on a buttery bun. Topped with a spicy and tangy pepperoncini, shallot, and lettuce slaw.

Servings: 4 | Total Time : 40 minutes

JUMP TO RECIPE

Yield: 4

Author: Mischa Rajendiran

Prep time: 20 MinCook time: 18 MinTotal time: 38 Min

Fish

1 tablespoon paprika
1 teaspoon cayenne pepper
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon onion powder
½ tsp salt
~1.5 lb white fish, cut into fillets (I base the size of the fillet on the size of my buns)
4 sandwich buns

Pepperoncini Slaw

Mix together 1 tbsp paprika, 1 tsp cayenne (or to taste), 1 tsp ground cumin, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp salt.
Heavily sprinkle the spice mixture onto each filet, using your fingers to press the spices onto the fish. The spices should remain in place without falling off when you pick up the fillet. Repeat on the other side. You will have used all/ almost all of the spice blend by the time you’re done.
Allow the fish to rest while you toast the buns in a clean skillet. Heat a knob of butter in a cast-iron skillet over medium-low heat. Toast the buns until golden brown, then transfer to a plate.
Increase the heat to a little over medium and heat 1 tbsp neutral oil in the same pan. When the oil begins to loosen and slightly ripple, add in the fish, pressing each fillet onto the pan. The pan will be very lightly smoking. Adjust the heat as needed.
Flip after 3-5 minutes (depending on the thickness of each fillet). Cook on the other side for just 1-2 minutes.
Transfer to a clean plate.
To make the slaw, in a large bowl, whisk together 2 tbsp mayonnaise and 1 tbsp champagne vinegar. Add in the lettuce, shallot, and chopped pepperonis. Gently toss to combine.
To assemble, place the fish on the bottom bun, then top with slaw, then the top bun. Eat hot!

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