Any white fish will work here–we used cod for the photos, but the method works great with halibut, catfish, or tilapia. We try to use sustainably sourced fish.
For the spice mix:
- 2 tsp paprika
- 1 1/2 tsp dried thyme
- 1 tsp pepper
- 1 tsp garlic powder
- 14–1/2 tsp cayenne pepper
- salt, to taste
For the sandwiches:
- 4 White fish fillets (cod, halibut, tilapia, etc.)
- spice mix (see above)
- Lettuce, tomato, buns
- tartar sauce (see below)
- 1/4 c mayonnaise
- 2–3 Tbsp minced dill pickle
- 1 tsp dill pickle juice
- 1 tsp dijon mustard (I prefer grainy dijon)
- 1/2 tsp dried dill
- salt and pepper, to taste
- Make the spice mix by combing the paprika, thyme, pepper, garlic powder, cayenne, and a pinch of salt (I like to be generous here). Whisk or shake until well combined.
- Pat the fish fillets dry. Sprinkle both sides of the fish with the spice mixture. (You may well have leftovers)
- Heat a drizzle of oil, butter, or ghee in a skillet over medium heat. Working in batches (so you don’t over crowd the pan), cook the fish fillets for about 4-5 minutes on the first side. Flip and cook an additional 2-3 minutes on the other, or until the fish is opaque and cooked completely.
- (Your actual cook time will vary based on the thickness of your fish fillet. Thinner fish cook faster, thicker fish cook longer).
- While the fish is cooking, whisk together the tartar sauce ingredients until smooth. Taste and add salt and pepper to your liking.
- When al the fish is cooked, assemble your sandwiches–use buns, lettuce, tartar sauce, tomato, etc. Whatever you like!