Blackened Fluke Sliders

Blackened redfish is an iconic seafood dish of the south, but it is a relatively new cooking technique. It was created in the early 1980s by Chef Paul Prudhomme at the restaurant Commander’s Palace in New Orleans. Blackening is a cooking technique where food is dipped in melted butter, dredged in a mixture of herbs and spices, then quickly seared in a very hot cast-iron skillet. This is a versatile recipe that can be used with a number of different fish species. For making sliders, I prefer thin fillets from fish like fluke, scup, sea bass, mahi, or even bluefish. Give it a try – you’ll thank me!

I’m usually not a big fan of pre-mixed spice blends, but this one is a staple in my kitchen.

Blackened Fish Sliders

  • Thin fish fillets cut into 3-ounce portions
  • 1 stick of unsalted butter, melted
  • Chef Prudhomme’s Blackened Redfish Magic, or:
  • 1 tablespoon paprika
  • 2 1/2 teaspoons kosher salt
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon cayenne
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • Finger rolls
  • Lettuce
  • American cheese
  • Spicy remoulade sauce
A well seasoned cast-iron skillet is a crucial tool for making blackened fish. Avoid using a non-stick pan, as they are not well suited for cooking at high temperatures.

Place a large cast-iron skillet on high heat until it’s super-hot, about 10 minutes. Be warned that things will get smoky, so crank up the exhaust fan and disable your smoke detectors!

Next, dip each fillet in the melted butter. Roll the filets in the spice mixture until well-coated on both sides.

When the skillet is heated, carefully place the fillets inside, being careful not to crowd them, and stand back! Now, top each fillet with a spoonful of melted butter, which will really get things cracking. Cook, uncovered, until the underside is blackened (but not burnt!), about 2 minutes. Flip the fillets and again add a bit more butter on top. Cook until done, about 2 minutes more. Transfer to warmed plates.

A pair of fish spatulas, like this one made by Dexter, is a big help when flipping delicate fillets like fluke.

If you’re cooking more than one batch, make sure to wipe out the pan before adding more fish.

Now it’s time to assemble some tasty sandwiches. I like to toast the rolls, cut side down, in a frying pan with a little butter until the bread is slightly toasted. Start with a layer of lettuce (this will help prevent the bottom bun from getting soggy), then the fish, and top it off with a piece of cheese, and a dollop of spicy remoulade sauce. So good!

Spicy Remoulade Sauce

This is my go-to sauce for pretty much any fish sandwich. It also makes a mighty fine dipping sauce for fried seafood.

  • 1 1/4 cups mayonnaise
  • 1/4 cup stone-ground mustard
  • 1 garlic clove, smashed
  • 1 tablespoon pickle juice
  • 1 teaspoon hot sauce
  • 1 teaspoon horseradish
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon paprika

Place all ingredients in a food processor and blend until smooth. Chill until ready to serve.

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4 on “Blackened Fluke Sliders

  1. Natalie Klimmer

    I made this recipe with eel the other night. It was delicious (if bony).

  2. Bud

    Don’t use your best skillet. I heat mine on a camping stove outside. First it warped and then it cracked.

  3. Suz

    Chef Prudhomme’s “Magic” blends are the only spice blends I purchase. Otherwise I create my own. But I keep every one of his Magic blends in my cupboard and they never fail. They’re so inexpensive (especially ordering from the site). I was turned onto them in the late 90’s when we got samples of Poultry & Vegetable Magic at a store I worked at. I was blown away at the best roast chicken I’d ever had. Been using em ever since. This fish looks fantastic as does the remoulade recipe. Thanks!

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