- Prep Time: 5 minutes
- Cook Time: 10 minutes
Cajun-Style Fish Sandwich with Smoked Paprika Mayo
Our Cajun style fish sandwich will give your patrons a real taste of the South! Barramundi fillets coated in spices and cooked on a griddle before stuffing into buns and serving with smoky paprika and lime mayo is a great alternative to the traditional fish burger/sandwich. To give this dish true Cajun status we use a spice mix that includes golden caster sugar - this helps blacken our fish fillet when put on the griddle. In our recipe we use Pacific West's Barramundi skinless fillets. Barramundi is ideal because it is a firm fish, a moderately sweet taste that holds up well to the rigours of bbq and griddle cooking. This dish is ideal as a dine in or takeaway meal option. Suitable for pubs and cafes. Tastes great, looks great - your patrons will love it!
Did you know: Cajun is a style of cooking named for the French-speaking Acadian people deported by the British from Acadia to the US region of Louisiana. Incorporating West African, Spanish and French cooking techniques, Cajun cuisine is sometimes referred to as a 'rustic cuisine', meaning that it is based on locally available ingredients and preparation is relatively simple.
- Pacific West Barramundi fillets
- 5 tbsp mayonnaise
- ½ garlic clove, crushed
- 1 tsp smoked paprika
- zest of 1 lime
- 1 tsp smoked paprika - blackened fish
- 1 tsp onion salt - blackened fish
- 1 tsp garlic salt - blackened fish
- 1 tsp golden caster sugar - blackened fish
- ½ tsp celery seed, finely ground - blackened fish
- large soft buns - to serve
- cos lettuce - to serve
- tomato 1 large, sliced - to serve
- red onion 1 medium, thinly sliced - to serve
Mix the mayonnaise, garlic, smoked paprika and lime zest in a small bowl. Crack some black pepper in and stir. For the fish, mix the spices and sugar then sprinkle this over all sides of the fish so that it’s completely covered. Heat the barbecue or griddle pan. Grill the fish on direct heat for 3-4 minutes each side.Spread a spoonful of the mayonnaise on the bottom half of each bun. Add the lettuce, tomatoes, and onions and a piece of fish. Top with the other half of the bun to serve.
For our Cajun-style fish sandwich we use Pacific West’s Barramundi skinless fillets – Wild caught individually wrapped fillets. Available in 100/200gm, 200/300gm or 300/500gm servings. Pack size 5kg.
Recipe and image courtesy Olive Magazine