Quick & Flavorful Blackened Fish Burger & Sriracha Mayo Recipe

Blackened fish burgers bring sizzling, mouthwatering magic to seafood lovers seeking bold culinary adventures.

The technique enhances ordinary fillets into crispy, deeply seasoned delights with remarkable depth of flavor.

Spice blends create a robust, crackling exterior that seals in tender, succulent meat beneath charred edges.

Homemade sriracha mayo elevates this dish from simple meal to gourmet experience, adding creamy heat that perfectly complements the fish intense spice profile.

Professional chefs and home cooks alike appreciate how this method unlocks incredible taste potential through strategic seasoning and high-heat cooking.

Traditional Southern techniques merge with contemporary flavor combinations to produce an unforgettable sandwich that satisfies serious food enthusiasts.

With minimal ingredients and maximum impact, these burgers promise a quick, impressive meal that will have everyone asking for seconds.

Why Blackened Fish Burger with Sriracha Mayo Deserves a Spot on Your Plate

• Spice Up Your Seafood: The blackened rub transforms ordinary sea bass into a flavor explosion, combining cayenne, smoked paprika, and cumin for a bold, zesty kick that'll wake up your taste buds.
• Quick and Easy Gourmet: This recipe delivers restaurant-quality results in just 15-20 minutes, making it perfect for busy home cooks who want a delicious meal without spending hours in the kitchen.
• Texture Sensation: The crispy roasted cabbage, tender baked fish, and toasted brioche bun create a delightful contrast of textures that make every bite interesting and satisfying.
• Customizable Heat Level: The sriracha mayo allows you to control the spiciness, so whether you're a heat lover or prefer a milder taste, you can easily adjust the recipe to your personal preference.

Ingredients That Make Blackened Fish Burger & Sriracha Mayo So Bold

• Sea Bass: A delicate white fish with a buttery texture, great for blackening technique, best when fresh and skin-on.

• Cayenne Pepper, Black Pepper, Smoked Paprika, Kosher Salt, Garlic Powder, Onion Powder, Ground Oregano, Cumin: A robust spice mix creating a complex, smoky flavor profile with balanced heat and depth.

• Brioche Bun: A rich, slightly sweet bread with soft texture, perfect for holding delicate fish.
• Arugula: Peppery green adding fresh, crisp element to balance the rich fish and spicy mayo.

• Mayonnaise, Sriracha: Creamy, spicy condiment that adds tangy heat and moisture to the burger.
• Grapeseed Oil: Light, neutral oil for roasting cabbage with clean flavor.

• Purple Cabbage: Provides crunchy texture and vibrant color, roasted to bring out natural sweetness.

• Butter: Adds rich flavor and helps toast the bun to golden brown.

How to Assemble the Perfect Blackened Fish Burger with Sriracha Kick

Step 1: Prepare The Oven

Preheat oven to 450°F. Position the rack in the middle of the oven.

Step 2: Create Blackening Spice Blend

• Cayenne pepper
• Black pepper
• Smoked paprika
• Kosher salt
• Garlic powder
• Onion powder
• Ground oregano
• Cumin

Step 3: Season The Fish

Pat sea bass filet dry with paper towel, keeping skin intact. Sprinkle 1-of spice blend on top of filet.

Step 4: Prepare Purple Cabbage Slaw

• Chopped purple cabbage
• Grapeseed oil
• Kosher salt

Toss until evenly coated.

Step 5: Whip Up Sriracha Mayo

• Mayonnaise
• Sriracha sauce

Adjust spiciness to taste.

Step 6: Arrange Baking Sheet

Place sea bass skin-side down on foil-lined baking sheet. Position cabbage on one side.

Step 7: Bake Fish And Slaw

Bake fish for 4-6 minutes per 1/2 inch thickness. Roast cabbage simultaneously.

Step 8: Toast Brioche Bun

Butter brioche bun and toast on bottom oven rack for 2-3 minutes until golden brown.

Step 9: Remove And Prepare

Remove fish, cabbage, and bun from oven. Lift fish off skin using spatula.

Step 10: Assemble Burger

• Spread sriracha mayo on bottom bun
• Add roasted cabbage slaw
• Place fish filet
• Top with arugula
• Complete with top bun

Enjoy your spicy, flavor-packed sea bass burger!

Tips to Get Blackened Fish Burger & Sriracha Mayo Just Right

• Dry the Fish Thoroughly: Use paper towels to remove excess moisture from the sea bass, ensuring a perfect crispy exterior and preventing steaming.
• Customize Spice Levels: Adjust the cayenne and sriracha amounts to match your personal heat preference, creating a personalized flavor profile.
• Check Fish Doneness Carefully: Watch cooking time closely, as sea bass cooks quickly and can dry out if overdone. Aim for a flaky, translucent center.
• Prep Ingredients Ahead: Prepare the spice rub and sriracha mayo in advance to streamline the cooking process and reduce kitchen stress.
• Choose Fresh, Quality Fish: Select a fresh sea bass filet with firm flesh and minimal odor for the best-tasting burger experience.

Smart Ways to Store and Reheat Blackened Fish Burger & Sriracha Mayo

• Refrigeration: Store leftover blackened fish burger in an airtight container within 2 hours of cooking. Separate the bun and toppings to maintain crispness. Consume within 1-2 days for optimal taste and texture.
• Reheating: Warm the fish gently in a preheated 350°F oven for 5-7 minutes to prevent drying. Separately toast the bun and reheat toppings to maintain their original freshness. Avoid microwaving to preserve the fish's delicate texture and crispy edges.
• Fresh Serving: Reassemble the burger with fresh arugula and a new drizzle of sriracha mayo after reheating. This helps restore the burger's original vibrant flavors and prevents sogginess.

What to Serve with Blackened Fish Burger & Sriracha Mayo

• Crafting Crisp Craft Beer Companion: Pair this spicy blackened fish burger with a crisp, hoppy IPA or a light wheat beer to balance the bold, smoky flavors of the seasoned sea bass and cut through the sriracha mayo's heat.
• Elevate with Zesty White Wine: Choose a vibrant, citrusy sauvignon blanc or an aromatic pinot gris to complement the fish's delicate texture and provide a refreshing contrast to the spicy rub and sriracha mayo.
• Embrace Cool Cucumber Slaw Side: Prepare a tangy cucumber slaw with fresh dill, lime juice, and a touch of honey to add a cooling, crunchy element that perfectly offsets the burger's intense spices and rich flavors.
• Unleash Tropical Fruit Salsa: Create a quick mango or pineapple salsa with red onion, cilantro, and a splash of lime to bring a bright, sweet-tart dimension that harmonizes with the blackened seasoning and adds a tropical twist to the dish.

Flavor Upgrades for Your Blackened Fish Burger & Sriracha Mayo

• Spicy Salmon Sensation: Swap sea bass with salmon and add extra cayenne for a bolder kick. Keep the blackening rub and sriracha mayo for a zesty seafood experience.
• Mediterranean Halibut Harmony: Replace sea bass with halibut and incorporate dried herbs like thyme and oregano into the rub. Top with crumbled feta cheese and a dollop of tzatziki sauce.
• Crispy Cod Caribbean: Use cod instead of sea bass and enhance the rub with allspice and a pinch of brown sugar. Swap brioche for a toasted coconut roll and add mango salsa for tropical flair.
• Tuna Teriyaki Transformation: Substitute sea bass with seared ahi tuna, reduce blackening spices, and brush with teriyaki glaze. Serve on a sesame seed bun with pickled ginger and wasabi mayo.

Blackened Fish Burger & Sriracha Mayo Recipe

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4.6 from 16 reviews

• Total Time: 25 minutes
• Yield: 2 1x

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Description

Spicy Blackened Fish Burgers deliver Mediterranean coastal flavors with Cajun-style seasoned fish nestled in crisp buns. Zesty sriracha mayo adds a bold kick that elevates this seafood sandwich into a mouthwatering culinary adventure you’ll crave again and again.

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Ingredients

Scale 1x2x3x

Ingredients:

Main Ingredients:

• 4–6 ounces (113–170 grams) sea bass filet (or any firm white fish)
• 1 brioche bun (or any hamburger bun of choice)

Seasonings and Rub:

• 1 teaspoon kosher salt
• 2 teaspoons kosher salt
• ½ teaspoon ground black pepper
• 1 teaspoon smoked paprika
• ¼ teaspoon cayenne pepper
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon ground oregano
• ½ teaspoon cumin

Accompaniments and Sauce:

• ½ – ¾ cup (60–90 grams) chopped purple cabbage
• ¼ cup (15 grams) arugula
• 1 tablespoon (15 milliliters) grapeseed oil (or extra virgin olive oil)
• 3 tablespoons (45 milliliters) mayonnaise
• ½ tablespoon (7.5 milliliters) sriracha (adjust to taste)

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Instructions

1. Calibrate the oven to 450°F (230°C), positioning the rack centrally to ensure even heat distribution.
2. Create a robust spice rub by thoroughly blending cayenne pepper, black pepper, smoked paprika, kosher salt, garlic powder, onion powder, ground oregano, and cumin in a small mixing vessel.
3. Meticulously pat the sea bass filet with paper towels to eliminate excess moisture, keeping the skin intact. Generously dust 1-of the spice blend across the fish surface.
4. Prepare the purple cabbage by tossing it with grapeseed oil and kosher salt, ensuring each shred is evenly coated and glistening.
5. Craft the sriracha mayo by whisking mayonnaise and sriracha sauce, adjusting the heat level to personal preference.
6. Line a baking sheet with aluminum foil and carefully position the sea bass skin-side down. Strategically arrange the cabbage alongside the fish to maximize oven space.
7. Bake the fish for 4-6 minutes per 1/2 inch (1.27 centimeters) of thickness, monitoring for precise doneness. Roast the cabbage simultaneously or during the final cooking minutes.
8. Prepare the brioche bun by gently buttering the surface and toasting it on the bottom oven rack for 2-3 minutes until achieving a golden-brown complexion.
9. Extract the fish from the oven, delicately separating the filet from its crispy skin using a spatula.
10. Construct the burger by spreading a generous layer of sriracha mayo on the bottom bun, followed by roasted cabbage, the blackened fish filet, fresh arugula, and crowned with the top bun.

Notes

• Prep Like a Pro: Patting the sea bass dry ensures a perfect, crispy blackened exterior that locks in maximum flavor.
• Spice Mastery: The homemade rub combines bold spices that create a complex, smoky profile, transforming an ordinary fish into a restaurant-worthy dish.
• Heat Control: Adjust sriracha mayo’s spiciness by gradually adding more or less sauce to match your personal heat tolerance.
• Skin Trick: Baking the fish skin-side down helps it separate easily from the foil, creating a clean, professional plating technique.
• Multitasking Magic: Roasting cabbage and fish simultaneously saves time and adds a delicious caramelized texture to your side.
• Texture Symphony: Toasting the brioche bun adds a golden crunch that perfectly complements the tender, spiced fish and crisp arugula.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Lunch, Dinner, Appetizer
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 2
• Calories: 395 kcal
• Sugar: 3 g
• Sodium: 1280 mg
• Fat: 28 g
• Saturated Fat: 6 g
• Unsaturated Fat: 20 g
• Trans Fat: 0 g
• Carbohydrates: 20 g
• Fiber: 2 g
• Protein: 22 g
• Cholesterol: 55 mg