American · Lunch
Nashville hot fish sandwich
Cornmeal-crusted catfish fillet fried until crisp, brushed with a lard-based cayenne paste in the Nashville hot chicken tradition, and stacked on white bread with dill pickle chips. The paste's heat builds from cayenne, brown sugar and paprika, balanced against the fish's mild flake and the bread's softness.
$7
15 minsPrep
12 minsCook
27 minsTotal
MediumLevel
Nutrition per serving
810Calories
33.2gProtein
52.5gFat
52gCarbs
10.8gSugar
3.6gFiber
1147mgSodium
329mgChol
Instructions
1
Prep
Pat the catfish fillet dry and season both sides with salt. Whisk egg and buttermilk together in a shallow bowl.
2
Dredge
In a second bowl, combine cornmeal and flour. Dip fillet in buttermilk mixture, then press into cornmeal mixture until fully coated.
3
Rest
Let the coated fillet sit at room temperature for 10 minutes so the crust adheres properly.
4
Fry
Heat the vegetable oil in a heavy skillet over medium-high heat until it shimmers. Fry the fillet 4 to 5 minutes per side until golden brown and flaking easily.
5
Bloom
Whisk the melted lard, cayenne, paprika, brown sugar, and garlic powder together in a small bowl until the sugar dissolves and turns deep brick-red.
6
Glaze
Brush the hot fried fillet generously on both sides with the cayenne-lard paste, letting it soak in for 1 minute until glistening and dark red.
7
Plate
Lay the glazed fillet onto one slice of white bread, top with dill pickle slices, and close with the second slice. Cut diagonally in half and serve immediately while crisp.
Serves
1 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 6.3 oz180g catfish fillet
- 1/3 cup40g cornmeal
- 2 tbsp16g all-purpose flour
- 11 egg, beaten
- 1/4 cup60ml buttermilk
- 1/4 cup55g lard, melted
- 1 tbsp7g cayenne pepper
- 1 tsp2g paprika
- 1 tbsp12g brown sugar
- 1/2 tsp1/2 tsp garlic powder
- 1/4 tsp1/4 tsp salt, plus more for seasoning the fish
- 2 slices2 slices white bread
- 33 dill pickle slices (15g)
- 1/4 cup25g vegetable oil, for pan-frying