Blackened Tilapia Sandwich

Potato Wedges & Spicy Ketchup

30 MIN

+$2.99/serving 2 Servings

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with Shrimp

From the Test Kitchen

Flaky tilapia fillets—dusted with a blend of spices like paprika, ground mustard, and cayenne pepper—are sandwiched between crusty, oven-toasted rolls that get a layer of creamy mayonnaise mixed with dijon mustard and topped with pickle chips for a salty crunch. A side of roasted potato wedges served with spicy ketchup rounds out this meal.
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Nutrition

PER SERVING
Calories

750 Cals (est.)

View Full Nutrition

fresh

ingredients

10 oz Tail-On Shrimp (Peeled & Deveined)
1 Tbsp Cajun Spice Blend (Smoked Paprika, Ground Yellow Mustard, Onion Powder, Garlic Powder, Whole Dried Oregano, Whole Dried Thyme & Cayenne Pepper)
2 Tbsps Mayonnaise
2 Sandwich Rolls
1 Tbsp Dijonnaise
3 oz Pickle Chips
1 Tbsp Hot Sauce
1 Tbsp Ketchup
¾ lb Potatoes

step-by-step

instructions

Cook Along

1 Prepare the ingredients

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the potatoes; cut into 1-inch-wide wedges. Halve the rolls.

2 Roast the potatoes & toast the rolls

Line a sheet pan with foil. Place the potato wedges on the foil. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer on one side of the sheet pan Roast 14 minutes. Leaving the oven on, remove from the oven. Carefully place the halved rolls, cut side up, on the other side of the sheet pan. Drizzle with olive oil; season with salt and pepper. Return to the oven and roast 7 to 9 minutes, or until the rolls are lightly toasted and the potatoes are browned and tender when pierced with a fork. Remove from the oven.

3 Cook the shrimp

Meanwhile, pat the shrimp dry with paper towels; remove the tails. Place in a bowl. Season with salt, pepper, and enough of the spice blend to coat (you may have extra). Stir to coat. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp. Cook, stirring occasionally, 4 to 5 minutes, or until opaque and cooked through. Turn off the heat.

4 Make the sauces & serve your dish

In a bowl, combine the dijonnaise and mayonnaise; season with salt and pepper. Stir to combine. In a separate bowl, combine the ketchup and as much of the hot sauce as you'd like, depending on how spicy you'd like the dish to be. Assemble the sandwiches using the toasted rolls, dijon mayo, pickles, and cooked shrimp. Serve the sandwiches with the roasted potatoes and spicy ketchup on the side. Enjoy!