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Japanese Fried Cream Sandwiches

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4.4 from 27 reviews

This Blackened Grouper Sandwich recipe offers a deliciously seasoned and grilled grouper filet served on a toasted bun with fresh lettuce, tomatoes, and a zesty Creole tartar sauce. Perfect for seafood lovers looking for a flavorful and satisfying sandwich with a spicy, tangy kick.

Ingredients

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For the Grouper Sandwiches

  • 1–2 lbs. grouper filets, thawed
  • Lettuce for topping
  • Tomatoes for topping
  • Oil as needed (preferably spray or slather oil for grilling)
  • Buns as needed
  • 1 ½ teaspoon creole seasoning plus more to taste

For the Creole Tartar Sauce

  • 1 cup mayonnaise
  • ¼ cup dill pickles, minced
  • 2 tablespoons capers, finely chopped
  • 2 tablespoons Dijon mustard (substitute with creole or spicy brown mustard if available)
  • 3 teaspoons hot sauce
  • 1 tablespoon honey
  • ¼ lemon, juiced
  • 2 tablespoons green onions, finely chopped
  • 2 tablespoons parsley, finely chopped
  • 1 ½ teaspoon creole seasoning plus more to taste

Instructions

  1. Prepare the Creole Tartar Sauce: In a mixing bowl, combine 1 cup mayonnaise, minced dill pickles, chopped capers, Dijon mustard, hot sauce, honey, freshly squeezed lemon juice, chopped green onions, parsley, and 1 ½ teaspoon creole seasoning. Stir well until all ingredients are thoroughly incorporated. Taste and adjust seasoning with additional creole seasoning if needed. Transfer the sauce into a mason jar and either use immediately or refrigerate for up to 5-7 days.
  2. Preheat the Grill: Heat your grill to 400 degrees Fahrenheit (medium-high heat) to ensure it is ready for grilling the grouper.
  3. Prepare the Grouper Filets: Pat the thawed grouper filets dry using paper towels. Lightly coat the filets with oil spray or slather with oil to prevent sticking and enhance grilling. Season generously with 1 ½ teaspoons creole seasoning on all sides.
  4. Grill the Grouper: Place the seasoned grouper filets on the preheated grill. Cook for approximately 10 minutes, flipping the filets halfway through the grilling time to ensure even cooking. The internal temperature should reach 135 degrees Fahrenheit to be perfectly cooked and flaky.
  5. Toast the Buns: Just before finishing, place the buns cut side down on the grill grates to lightly toast them for a few minutes until golden and slightly crisp. Remove buns from heat.
  6. Assemble the Sandwiches: Spread a generous amount of the prepared Creole tartar sauce on the bottom half of each toasted bun. Add fresh lettuce and sliced tomatoes on top. Place a grilled blackened grouper filet over the toppings. Optionally, add more Creole tartar sauce over the fish, then top with the bun crown. Serve immediately and enjoy your flavorful Blackened Grouper Sandwich.

Notes

  • Adjust creole seasoning in both the tartar sauce and on the fish according to your preferred spice level.
  • Use fresh grouper filets for best flavor and texture. If unavailable, you may substitute with other firm white fish like black drum or snapper.
  • The internal cooking temperature of 135°F ensures the fish is safely cooked yet moist and flaky.
  • The Creole tartar sauce can be made ahead and stored in the fridge for several days to save prep time.
  • For a gluten-free option, substitute the buns with gluten-free bread or lettuce wraps.
  • If a grill is not available, you can use a stovetop skillet to blacken and cook the grouper instead.

Find it online: https://yumfoodusa.com/japanese-fried-cream-sandwiches/