Nashville Hot Fish
Catfish or whitefish fillets fried crisp and brushed with the same fiery cayenne oil used on Nashville hot chicken.
- Prep
- 20 min
- Cook
- 15 min
- Total
- 35 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 560 kcal
Equipment
- •Deep fryer or heavy skillet
Nutrition
Per serving, approximate
- Calories
- 560 kcal
- fat
- 34
- carbs
- 24
- protein
- 34
- calories
- 560
Instructions
- 1
Soak the catfish fillets in buttermilk for 20 minutes.
- 2
Mix the cornmeal and flour together in a shallow dish.
- 3
Coat the fillets thoroughly in the cornmeal mixture. Press down gently so it sticks.
- 4
Heat oil to 350°F. Fry the fillets for about 3-4 minutes per side until golden and cooked through.
- 5
Stir the hot lard with cayenne pepper until it forms a spicy paste.
- 6
Brush the fried fillets generously with the hot cayenne paste while they are still hot.
- 7
Serve the fish on white bread with pickle slices.
Chef's tips
Use a cornmeal-based coating for extra crunch that stays crisp under the spicy oil. Fry the fish quickly because fillets cook much faster than chicken.
Storage
Best eaten fresh; does not store well once sauced.
Reheating
Reheat unsauced fish in a 375°F oven, then re-brush with fresh hot oil.
Common mistakes to avoid
- •Using fillets that are too thick, which cook unevenly
- •Waiting too long before brushing the fish with the hot paste
Serving suggestions
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