Blackened Fish Sliders Recipe

Prepare for a flavor explosion with these Blackened Fish Sliders, a hand-held twist on a coastal favorite that’s as bold as it is bite-sized. Juicy, spice-rubbed fillets are charred to perfection and nestled into fluffy slider buns with a crunchy, tangy slaw and creamy, zesty sauce—creating a combo people will crave at everything from backyard barbecues to casual weeknight dinners. Whether you’re a seafood aficionado or a slider enthusiast, this recipe delivers big taste in an irresistibly small package.

Ingredients You’ll Need

The beauty of Blackened Fish Sliders lies in their simplicity—every ingredient is handpicked for maximum flavor, texture, and a burst of color. Don’t skip any of these building blocks; together, they create the ultimate slider experience.

• White fish fillets (1 lb): Choose flaky options like mahi-mahi, cod, or snapper for the perfect tender bite.
• Olive oil (2 tbsp): Helps the spices adhere and keeps the fish moist during searing.
• Paprika (1 tbsp): The backbone of the blackening spice, bringing smoky warmth and signature color.
• Garlic powder (1 tsp): Adds depth and a savory kick that complements the fish.
• Onion powder (1 tsp): A subtle sweetness to balance the boldness of the blackening mix.
• Dried thyme (1 tsp): Earthy, aromatic, and simply essential for a classic Cajun-inspired flavor.
• Dried oregano (1 tsp): Offers a punch of herby goodness that rounds out the spice mix.
• Cayenne pepper (1/2 tsp): The key to the heat; add more or less to suit your spice preference.
• Black pepper (1/2 tsp): Adds that familiar warmth and subtly spicy edge.
• Salt (1/2 tsp): Enhances every layer and ties the spices together.
• Butter (1 tbsp): Gives a gorgeous crust and fabulous flavor when searing the fish.
• Slider buns (8): Soft, pillowy perfection to cradle your blackened fish and toppings.
• Shredded cabbage (1 1/2 cups): Provides satisfying crunch in the slaw.
• Shredded carrots (1/2 cup): Bright color and gentle sweetness for the slaw.
• Mayonnaise (2 tbsp for slaw, plus 1/3 cup for sauce): Adds creaminess in both the slaw and sauce, tying everything together.
• Apple cider vinegar (1 tbsp): Gives the slaw brightness and balance.
• Salt and pepper (to taste for slaw): Simple seasoning that lets the vegetables shine.
• Dijon mustard (1 tbsp): Provides a tangy kick in the slider sauce.
• Lemon juice (1 tsp): Lifts all the flavors with its citrusy zing.
• Hot sauce (1 tsp, optional): Amp up the heat in the creamy sauce for a sassy finish.

How to Make Blackened Fish Sliders

Step 1: Mix the Blackening Spice

In a small bowl, whisk together the paprika, garlic powder, onion powder, dried thyme, dried oregano, cayenne pepper, black pepper, and salt. This aromatic blend is more than just seasoning—it’s the heart and soul of authentic Blackened Fish Sliders, packing flavor into every mouthful.

Step 2: Prep the Fish Fillets

Pat your fish fillets dry with paper towels to ensure an incredible crust. Drizzle olive oil over both sides, then sprinkle and massage the blackening spice all over the fillets. The oil helps everything stick, while the spices will create that crave-worthy, slightly charred crust.

Step 3: Sear the Fish

Preheat a large skillet (cast iron is ideal) over medium-high until it’s hot. Add the butter and swirl to coat the pan. Lay in the seasoned fish fillets and let them sear undisturbed for 2 to 3 minutes per side, until they’re blackened, a little crispy at the edges, and cooked through. Transfer to a plate and let them rest briefly—this keeps them tender for your Blackened Fish Sliders.

Step 4: Toss the Slaw

In a medium bowl, mix together the shredded cabbage, carrots, mayo, apple cider vinegar, salt, and pepper. Toss until the vegetables are lightly coated and glistening. The slaw’s crispness and tang are the perfect foil to the warm, spicy fish.

Step 5: Whip Up the Slider Sauce

Stir together the mayonnaise, Dijon mustard, lemon juice, and hot sauce (if using) in a small bowl. The result is luxuriously creamy and just a little bit zippy. Set it aside—you’ll want every last drop on your sliders!

Step 6: Toast the Slider Buns

Toast your slider buns in a dry skillet or under the broiler for just a minute or two until they’re lightly golden and gently crisp. This tiny step adds major flavor and prevents the buns from getting soggy.

Step 7: Assemble the Blackened Fish Sliders

Spread the prepared sauce on the bottoms of your toasted buns. Top with a generous piece of blackened fish, then pile on the vibrant slaw. Cap with the other half of the bun and repeat. Serve your Blackened Fish Sliders immediately for maximum enjoyment!

How to Serve Blackened Fish Sliders

Garnishes

Give your Blackened Fish Sliders a finishing touch with extra sliced green onions, a sprinkle of fresh chopped parsley, or thin slices of pickled jalapeño for a little extra punch. A wedge of lime for squeezing right before eating adds brightness and a special pop.

Side Dishes

These sliders pair like a dream with crispy sweet potato fries, simple corn on the cob, or a colorful fruit salad. If you’re feeling festive, a cold, crunchy cucumber salad or a light potato salad will round out a warm-weather feast perfectly.

Creative Ways to Present

For parties or game days, arrange Blackened Fish Sliders on a big platter with toothpicks and bowls of extra slaw and sauce on the side so guests can customize. Make a slider board with a variety of garnishes, or wrap sliders in parchment for the ultimate grab-and-go snack for picnics or tailgates.

Make Ahead and Storage

Storing Leftovers

If you have extras, keep the fish, slaw, and sauce in separate airtight containers in the fridge for up to two days. Assembled sliders are best enjoyed fresh, as the buns can get soggy if stored with fillings.

Freezing

The cooked fish holds up well in the freezer! Once cooled, wrap individual fillet portions tightly and freeze for up to one month. Thaw overnight in the refrigerator before reheating for future Blackened Fish Sliders whenever the craving strikes.

Reheating

To reheat the fish, place it in a hot skillet or on a baking sheet in a 350°F oven for several minutes until just warmed through. Avoid the microwave if possible, as it can dry out the fish and make the coating less crisp. Assemble with fresh buns and slaw for the best results.

FAQs

Can I use another type of fish for Blackened Fish Sliders?

Absolutely! Any firm white fish like tilapia, grouper, or even halibut works beautifully. Just make sure it’s boneless and cut into slider-sized pieces for easy eating.

Are Blackened Fish Sliders very spicy?

They have a gentle kick, mostly from the cayenne and optional hot sauce. If you prefer less heat, simply reduce the cayenne, or omit the hot sauce from the slider sauce for a milder version everyone can enjoy.

Can I make Blackened Fish Sliders gluten free?

Yes! Just opt for your favorite gluten free slider buns and double-check that your condiments are gluten free. The fish, seasoning, and slaw are naturally gluten free already.

What’s the best way to prep Blackened Fish Sliders for a crowd?

You can season and cook the fish in advance, prep the slaw and sauce earlier in the day, and toast buns right before assembling. Set everything out buffet-style for a build-your-own slider bar that lets guests make them exactly as they like.

Can these sliders be made ahead?

While assembled sliders are best fresh, you can absolutely make the components in advance and store them separately. This makes party-day assembly quick and stress-free.

Final Thoughts

If you’re searching for a crowd-pleasing recipe that packs a punch of flavor in every bite, these Blackened Fish Sliders are your answer. Don’t be surprised if they disappear fast—so go ahead and try them soon. Your friends and family will be begging for the recipe (and seconds)!

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