One Fish, Two Fish, Red Fish, Hot Fish. We see your Nashville Hot Chicken Sandwich and raise you a Nashville Hot Fish Sandwich.
- 4 (5 to 6 oz.) skinless white fish fillets
- 2 cups buttermilk
- peanut oil (or vegetable oil), for frying
- 1 cup self-rising flour
- 1 tbsp. granulated sugar
- 1 tbsp. ground cayenne pepper
- 1 tsp. paprika
- 1/2 tsp. garlic powder
- 8 slices white bread
- 3/4 cup light mayonnaise
- 3/4 cup shredded lettuce
- 4 slices American cheese
- 1/2 cup bread and butter pickle slices
- 1/4 cup sliced onion
- Add fish and buttermilk to a bowl; let marinate for 20 minutes. In a large pot, heat 3 inches of peanut oil in a to 325 degrees.
- In a medium bowl combine flour and 2 teaspoons salt. Remove fish from buttermilk. Dredge fillets in flour mixture, shaking off excess. Cook in hot oil 5–6 minutes or until fish is golden brown, crispy and reaches an internal temperature of 145 degrees. Remove fish and drain on paper towels.
- Carefully remove 1/4 cup peanut oil from pot and place in a small bowl. Stir sugar, cayenne pepper, paprika and garlic powder into bowl; drizzle over top of fried fish.
- For sandwiches, coat one side of each bread slice with mayonnaise. Top half of the bread with lettuce, fish, cheese, pickles and onion, then top with remaining bread slices.
Skip steps 1–2. For step 3, swap the oil for melted butter. Ask us to season your fish with blackening seasoning and fry it in our spicy red breading.
821 CALORIES Per Serving
SATURATED FAT: 11G