Easy Blackened Fish Sliders

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These Blackened Fish Sliders are bite-sized sandwiches with flaky fish, fresh lettuce, and a zesty homemade tartar sauce or remoulade.

Prep Time: 15

Cook Time: 15

Total Time: 30

Servings: 12

Calories: 161kcal

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

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.

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.