Nashville Hot Fish and Chips

Nashville Hot Fish and Chips

This recipe is for the spicy fish and chips. You’ll want to serve it with a cool side like coleslaw or a tangy dipping sauce (like tartar sauce or a ranch/blue cheese blend) to balance the heat.

I. Ingredients

For the Fish (use a firm white fish like Snook or Mahi):

• 4 fillets (about 6 oz each) of white fish
• 1 cup All-Purpose Flour
• $1/2$ cup Rice Flour (or cornstarch, for crispiness)
• 1 tsp Baking Powder³
• 1 tsp Salt⁴
• $1/2$ tsp Black Pepper⁵
• 1 cup very cold Beer or Club Soda⁶
• Oil for deep frying (such as canola or vegetable)⁷

For the Nashville Hot Seasoning/Sauce:

• $1/2$ cup Hot Frying Oil (reserved from frying the fish, or a neutral oil like canola)⁸
• 3 Tbsp Cayenne Pepper (adjust to desired heat)⁹
• 1 Tbsp Light Brown Sugar¹⁰
• 1 tsp Black Pepper¹¹
• $3/4$ tsp Salt¹²
• $1/2$ tsp Paprika¹³
• $1/2$ tsp Garlic Powder¹⁴

For the Chips (Fries):

• 2 large Russet Potatoes, cut into thick-cut fries (chips)
• Oil for deep frying¹⁵
• Salt for seasoning

II. Instructions

1. Prepare the Chips (Fries):

• Cut the potatoes into thick fries.
• Optional (for crispier fries): Rinse the fries in cold water to remove excess starch and pat them completely dry.
• Heat your frying oil to 325 Degrees F
• Fry the chips in batches for about 5-7 minutes until they are soft but not brown. Remove and drain.
• Increase the oil temperature to 325 Degrees F.
• Fry the chips again until golden brown and crispy, about 2-3 minutes. Remove and season immediately with salt. Keep warm.

2. Prepare the Fish Batter and Fish:

• Pat the fish fillets very dry with paper towels. Season lightly with salt and pepper.
• In a large bowl, whisk together the all-purpose flour, rice flour, baking powder, salt, and black pepper.
• Slowly whisk in the very cold beer or club soda until just combined. Don’t overmix; a few lumps are fine.

3. Fry the Fish:

• Ensure the frying oil is at 325 Degrees F
• Dip one fish fillet into the batter, letting excess drip off.
• Carefully lower the fish into the hot oil. Do not overcrowd the fryer.
• Fry for about 6-8 minutes, flipping once, until the crust is golden brown and the fish is cooked through (flaky).
• Remove the fish and place on a wire rack over a baking sheet to drain.

4. Make the Nashville Hot Sauce:

• Carefully scoop out 1/2 cup of the hot frying oil into a small, heat-safe bowl.
• Whisk in the cayenne pepper, brown sugar, black pepper, salt, paprika, and garlic powder until well combined. The mixture should be a thin, oily paste.

5. Assemble the Nashville Hot Fish:

• Immediately after removing the fish from the oil, generously brush the Nashville Hot sauce over the top and sides of each hot, crispy fillet.

6. Serve:

• Serve the Nashville Hot Fish immediately alongside your crispy chips.
• It’s highly recommended to serve with cooling sides like coleslaw, dill pickle chips, and tartar sauce or a ranch dressing to cut the intense heat.