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Buttermilk-Fried Nashville Hot Fish Sandwich
Ingredients
- 1/2 cup peanut oil
- 1 tablespoon granulated sugar
- 1 tablespoon cayenne pepper
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- Canola oil
- 4 skinless halibut fillets
5- to 6-oz.
- 2 cups whole buttermilk
- 1 cup self-rising flour
- 3 teaspoons kosher salt
- 4 kaiser rolls
- 1/2 cup dill pickle chips
plus more for serving
Directions
- 1
Heat peanut oil in a small saucepan over medium to 325°F. Stir together sugar, cayenne, paprika, and garlic powder in a heatproof bowl. Whisk in hot peanut oil. Set aside.
- 2
Pour canola oil to depth of 3 inches into a small Dutch oven; heat over medium to 325°F. Place halibut in a medium bowl, and pour buttermilk over halibut. Let stand 15 minutes.
- 3
Stir together flour and salt in a medium bowl. Remove halibut fillets from buttermilk, and discard buttermilk. Dredge fillets in flour mixture, shaking off any excess. Cook in hot canola oil until golden brown, crispy, and cooked through, 5 to 6 minutes. Remove fillets from oil, and gently toss in reserved sauce.
- 4
Place 1 fillet on each roll. Top evenly with pickle chips and Herbed Cream. Serve with additional pickles and Herbed Cream.
Buttermilk-Fried Nashville Hot Fish Sandwich
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About this Recipe
Craving that signature fiery kick and crispy crunch of Nashville hot chicken, but prefer a seafood twist? This Buttermilk-Fried Nashville Hot Fish Sandwich delivers all the intensity and flavor with a perfectly seasoned halibut fillet.
The secret to this sandwich's success lies in its dual-purpose spice strategy. First, the halibut is soaked in buttermilk for tenderness, then coated and fried to a golden crisp. Afterward, it’s drenched in a spicy oil, a technique directly inspired by Prince's Hot Chicken Shack, ensuring every bite is infused with bold heat that builds without overpowering the delicate fish.
Prepare yourself for an explosion of flavor and texture. You'll experience the satisfying crunch of the fried coating, giving way to the flaky, moist halibut within. The hot oil, a potent blend of cayenne pepper, paprika, and garlic powder in peanut oil, provides a deep, lingering heat that is perfectly balanced by the sweet granulated sugar. This fiery fillet is then nestled into a soft kaiser roll, with the cool, tangy crunch of dill pickle chips offering a refreshing contrast that cuts through the richness and spice. It’s a truly indulgent and satisfying experience for anyone who loves a good spicy sandwich.
Want to customize the heat? Feel free to adjust the amount of cayenne pepper in the hot oil to your preferred spice level. For a milder experience, start with less and add more if you dare. Don't have peanut oil? A neutral oil like canola can be used for the hot oil, though peanut oil offers a subtly richer flavor. And remember, you can always add extra dill pickle chips—their acidity and crunch are essential for balancing the rich, spicy fish.
This sandwich is perfect for a weekend treat, a casual dinner, or when you're looking to bring some serious heat to your plate. Serve it with plenty of extra dill pickle chips on the side for an authentic Nashville experience.