Blackened Fish Sliders
These Blackened Fish Sliders are little bite-sized sandwiches with flaky fish, fresh lettuce and tomato, a soft bun and a zippy homemade sauce. The blackening technique creates a crispy texture and smoky crust, while keeping the fish buttery and moist. It's a great recipe for parties and feeding a crowd!
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This is a recipe I created while working as a private chef for a pescatarian party that only featured seafood.
These sliders were the star of the menu and a lot of fun to serve! Who doesn't love a mini sandwich?
Sliders always need a sauce, and I recommend taking a few minutes to make one from scratch.
My tangy homemade tartar sauce with lemon juice and capers is a classic, but my Creole remoulade sauce also makes an excellent pairing with the blackened fish.
Choose your own adventure!
What are Sliders?
Sliders are small sandwiches, usually served on soft rolls or buns, that originated as mini hamburgers but now come in many variations. Think of them as a snack-sized sandwich perfect for parties or casual gatherings.
Whether made with beef, fish patties or pulled pork, sliders are designed to be easy to eat and share!
How to Blacken Fish
Blackening is a technique made famous in Cajun and Creole cooking. Fish fillets are coated in butter or oil and a bold spice mixture, then seared in a very hot cast iron skillet until the outside forms a dark, flavorful crust.
The result is perfectly cooked, flaky fish inside with a smoky, charred crust on the outside. It's one of the easiest ways to cook fish with lots of flavor and is perfect for these crispy fish sliders!
Want more easy fish recipes? Try these seared tuna steaks, my simple Baked Fish with lemon and herbs, or a classic Flounder Francaise.
Why This Recipe Works
- Small sliders are fun, portable and easy to serve at parties.
- Blackening adds smoky flavor and a crispy texture without deep frying.
- The recipe uses basic ingredients and can be adapted to most white fish.
- Sliders can be customized with different sauces or toppings.
Ingredient Notes
White fish - Use any good quality firm white fish like barramundi, cod fillets, sea bass, halibut or grouper. Look for fresh fish filets that are sustainably sourced, firm and smell clean. Pat them dry with paper towels before cooking to ensure a good sear.
Slider buns - Sweet Hawaiian rolls or other soft small buns work perfectly for this slider recipe. Slice slider buns in half and toast until golden brown for the best flavor and texture.
Butter - Use melted butter for toasting the rolls before seasoning. You can also coat the fish with melted butter before coating to help the spices stick and promote browning.
Seasonings - A Cajun or Creole spice blend is traditional for blackening, but you can also use Old Bay. Try my homemade Old Bay Recipe for an even more interesting flavor! Use high-quality herbs and spices for the boldest flavor.
Lettuce and tomato - Crisp, fresh lettuce and juicy tomato slices add freshness and crunch to balance the smoky fish.
Sauce - A homemade tartar sauce or a spicy Creole remoulade sauce is essential. You can choose whichever you prefer or use your favorite store bought sauce.
*Find the full ingredient list in the recipe card below!
Helpful Equipment
- Cast iron skillet
- Large bowl
- Medium bowl
- Sheet pans or oven tray
- Spatula
- Sharp knife
- Parchment paper
- Toothpicks
How to Make Fish Sliders
- Melt butter in a large skillet over medium heat. Place the slider rolls cut side down and toast until golden brown, about 2 minutes. Remove to a serving platter and top each bottom bun with a small piece of fresh lettuce and a slice of tomato.
- Pat the fish fillets dry with paper towels. Coat each piece of fish with blackening seasoning.
- Heat vegetable oil in a cast iron skillet over medium-high heat. Add the fish and cook until blackened on one side, about 2 minutes. Flip and cook fish on the other side until opaque throughout, 1-2 minutes more.
Pro Tip: Use a well-seasoned cast iron skillet and don't overcrowd the pan. Cook fish in batches for even searing and to avoid steaming.
- Place a piece of fish on each bun, then spoon a generous amount of lemon tartar sauce or Creole remoulade over the top.
- Cover with the top bun, secure with a toothpick, and serve immediately.
Tips for Success
- Always pat fish dry with paper towels before seasoning.
- Coat the fish with a light layer of melted butter or oil before coating in the spice mixture for added browning.
- Use cast iron for the best crust and flavor.
- Lightly toast the tops of the buns and bottom buns for extra crunch and flavor.
- Keep a thin layer of oil in the skillet for a true blackened crust. Too much will smoke excessively, while too little can cause sticking.
- Serve immediately so the lettuce stays crisp, the bread doesn't get soggy and the fish stays juicy.
Variations
- Swap the lettuce and tomato for a tangy Vinegar Slaw on top.
- Use salmon next time for a heartier bite.
- Make a copycat filet-o-fish sandwich by adding American cheese and pickles.
- For a fried fish sandwich version, use my panko crusted fried fish recipe instead of the blackened fish.
Serving Suggestions
These sliders pair perfectly with a tangy Creole Remoulade Sauce, my classic Tartar Sauce or even a punchy Cocktail Sauce for the mayo haters.
Round out the meal with a side of Italian Potato Salad with green beans, a Warm Potato Salad with bacon or crispy oven Truffle Fries.
How to Store and Reheat
These sliders are best served fresh, but leftovers can be stored separately in an airtight container in the refrigerator for up to 2 days.
To reheat, warm the fish on a sheet pan in a 350°F oven until just heated through, then assemble with fresh buns and lettuce.
Avoid reheating or storing assembled sliders, as the lettuce and bread will lose their texture.
For a quick option, you can reheat the fish in an air fryer to restore a crispy texture.
FAQs
Yes, you can bake fish fillets on sheet pans at 400°F until the internal temperature reaches 145°F, but they won't have the same smoky crust.
Cod filets, barramundi, grouper, and halibut all work well. Just choose a firm white fish so it holds together.
You can cook the fish and toast the buns in advance, then assemble right before serving for the best results, but it won't be as good.
Yes, swap mayonnaise with Greek yogurt in the tartar sauce, and add lime juice for a fresh twist.
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Easy Blackened Fish Sliders
Ingredients
- 12 small slider rolls sliced in half lengthwise
- 2 tablespoons salted butter
- 12 small leaves little gem bibb, or other delicate lettuce
- 2 plum tomatoes cut into 12 even slices
- 1 pound boneless skinless fish fillets, any firm white fish, cut into 12 2-inch pieces
- 2 tablespoons blackening seasoning
- 1 tablespoon vegetable oil
- Homemade tartar sauce or remoulade sauce
- 12 toothpicks for serving
Instructions
- Melt butter in a large skillet over medium heat, then place the slider rolls in the pan cut side down.
- Cook until lightly browned and toasted, about 2 minutes. Remove to a serving platter and top each bottom roll with a small piece of lettuce and a slice of tomato.
- Pat the fish pieces dry, then coat them all over with blackening seasoning.
- Heat vegetable oil in a large skillet (cast iron works best) over medium-high heat.
- Cook the barramundi pieces until blackened on one side, about 2 minutes, then flip and cook on the other side until opaque throughout, about 1-2 minutes more.
- Place a piece of fish on each bun on top of the tomato, then spoon a generous amount of lemon tartar sauce or Creole remoulade sauce on top.
- Place the top bun over the sauce and secure with a toothpick. Serve immediately.
Notes
- Always pat fish dry with paper towels before seasoning.
- Coat the fish with a light layer of melted butter or oil before coating in the spice mixture for added browning.
- Use cast iron for the best crust and flavor.
- Lightly toast the tops of the buns and bottom buns for extra crunch and flavor.
- Keep a thin layer of oil in the skillet for a true blackened crust. Too much will smoke excessively, while too little can cause sticking.
- Serve immediately so the lettuce stays crisp and the fish stays juicy.
