Nashville is famous for its hot fried chicken sandwiches, and now that hot sauce is making waves on fish sandwiches. If you like spicy and hot food, this fish is for you.
Tender fish fillets are fried in a classic beer batter until golden and crispy, and then bathed in a spicy hot sauce. Serve on a roll, and top with coleslaw and pickles.
INGREDIENTS
- 6 white fish fillets, about 5-6 oz each (snapper, Cod, Mahi Mahi, grouper)
Batter
- 1 egg
- 1 cup beer
- 1 cup all-purpose flour
- 2 tablespoon hot sauce
- 1 cup breadcrumbs
- oil for frying
Hot Sauce
- ½ cup butter, melted
- 1-2 tablespoons cayenne pepper
- 1 tablespoon brown sugar
- 2 teaspoon paprika
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
- ½ teaspoon salt
DIRECTIONS
- Pat dry the fish fillets and season both sides with salt and pepper. Whisk together the egg with beer, all-purpose flour, and hot sauce until well-combined. Add the fish fillets to the batter, coating evenly, and let sit for 10 minutes.
- In a large skillet, or deep-fryer, preheat oil to 375°F.
- Remove the fish from the batter and coat with breadcrumbs, making sure to evenly coat both sides. Carefully drop the fish into the hot oil and fry until golden brown, about 5-6 minutes. Remove the fillets from the oil and place them on a wire rack to drain off excess oil. TIP: Work in batches so the oil doesn’t cool resulting in a soggy, oil-saturated batter.
- Combine the melted butter with 1-2 tablespoons cayenne (dial it back if you don’t want your fish too spicy), brown sugar, paprika, chili powder, garlic powder, black pepper, and salt. Generously brush the hot sauce over the fried fish fillets.
- Serve immediately on buns and top with coleslaw, tartar sauce, and pickles, if desired.
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