Nashville Fried Fish Sandwich

Adding some spice to the classic fish sandwich and transforming it into a Nashville fried fish sandwich! The spicy kick pairs perfectly with the tart cabbage slaw, homemade tartar sauce, and buttery brioche buns.

Watch how to make this

Ingredients

• Mayonnaise: A thick, creamy condiment used as the base for the tartar sauce. You can swap out the mayonnaise for vegan mayo if you prefer.
• Dill pickles: These specific pickles have a tangy and sour flavor. If you want a slightly sweeter tartar sauce, you can use sweet pickles instead.
• Green cabbage: You can use regular green cabbage, savoy cabbage, or even red cabbage for the slaw.
• Mustard seeds: The small, round seeds of the mustard plant add a subtle mustard flavor to the cabbage. You can omit it if you can't find the spice.
• Cod: The firm white fish has a mild flavor and flaky texture, making it ideal for fried fish.
• Rice flour: Ground flour made from rice. Do not use sweet rice flour, which is often used for recipes that require a sticky element such as mochi. If you can't find rice flour, you can use cornstarch instead but the texture will slightly differ.
• Beer: Use pale ales, lagers, or an IPA for the best results. Avoid using dark beers such as stouts which can discolor the batter and affect the overall flavor.
• Cayenne: The spicy chili pepper is what adds the heat. Adjust the amount according to how spicy you prefer.
• Brioche buns: The buttery, soft, slightly sweet rolls complement the spicy fish and briny cabbage. However, you can use regular burger buns if you prefer.

Substitutions and variations

• Non-spicy: Omit the cayenne.
• Gluten-free: Use your favorite gluten-free sandwich buns.
• Protein: You can substitute cod with snapper, tilapia, haddock, or any other firm white fish.

Step-by-step instructions

Step 1: Make condiments

This Nashville fried fish sandwich wouldn't be complete without the toppings. As delicious as the fish is, you need to balance the spicy sauce with a tangy element and fresh component. Here's where the tartar sauce and vinegary cabbage come in.

To make the tartar sauce, all you have to do is mix everything. It's best to let the sauce sit for at least 30 minutes to allow the flavors to meld. You can make the sauce the night before if you prefer.

For the cabbage, first, thinly slice the vegetable. I like to use my handy mandoline to get consistent cuts. Then, combine the boiling water with vinegar, salt, sugar, and mustard seeds, stirring until the sugar and salt dissolve. Pour the mixture over the cabbage and let it sit for 30 minutes.

Step 2: Prepare fish

Whenever I fry fish, I usually use a standard beer batter. I wanted to incorporate that same batter for this recipe but added an extra step of coating the fish in rice flour to ensure that the fish stays extra crispy.

After much trial and error, I discovered that frying a "wet" ingredient such as fish, you need to take an extra step of incorporating rice flour to yield a crispy batter. The rice flour helps soak up any moisture on the fish so that the batter won't be soggy.

Step 3: Fry and assemble sandwiches

Now it's time to make the beer batter. I personally prefer IPAs, light ales, or lagers so that the beer flavor isn't overpowering. You can also swap out the all-purpose flour for gluten-free for a gluten-free version.

To make the batter, simply whisk the ingredients just until combined. It's fine if there are some lumps. In fact, it's better to have a few lumps and avoid over-mixing. Make sure to mix the batter before using because it will thicken as it sits and the gluten begins to form. It's also important to use cold beer. This will help ensure a crispy batter.

Dip the fish in the batter, letting the excess drop off, then carefully drop the fish in the preheated frying oil. If you're frying the fish in batches, keep the batter in the fridge to make sure it stays chilled.

Continue to cook the fish for about 3-4 minutes or until golden brown. Then, remove the fish with a slotted spoon and drain the excess oil on a wire rack.

While the fish is resting, throw together the seasoned butter by combining melted warm butter with the spices. Adjust the amount of cayenne pepper according to your preference. Brush that heavenly butter on the fish, giving a generous slab of all the spices.

Assemble the sandwiches, topping buttery brioche buns with tartar sauce, fried fish, and vinegary cabbage. If you're feeling extra dangerous, drizzle a little extra butter on top.

In my head, I thought this Nashville fried fish sandwich was going to be a pretty good sandwich. In reality, it was amazing. It's got the best of both worlds, both the classic fish sandwich and Nashville sandwich combined into one. And it's glorious.

Make-ahead and storage

• Make-ahead: If you are preparing a large quantity, you can fry the fish at 350 degrees F for about 2 minutes, then re-fry them a second time at 400 degrees F for another 2 minutes or until golden brown.
• Store: Store any leftover fish, coleslaw, and buns separately in airtight containers in the refrigerator. When ready to eat, reheat the fish and assemble the sandwich.

Frequently asked questions

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Recipe

Print Recipe

Nashville Fried Fish Sandwich

Total Time1 hour hr 30 minutes mins

Course: Main Course

Cuisine: American

Keyword: sandwich

Servings: 4

Author: Christine Ma

Ingredients

Tartar sauce

• ½ cup mayo
• ½ cup finely chopped dill pickles
• 1 tablespoon chopped dill
• 1 teaspoon lemon juice
• ½ teaspoon granulated sugar

Vinegary cabbage

• 2 cups finely shredded green cabbage
• ½ cup white distilled vinegar
• ½ cup boiling water
• 1 teaspoon sugar
• ½ teaspoon salt
• ½ teaspoon mustard seeds

Nashville fried fish

• 4 cod fillets
• ½ cup rice flour divided
• ¾ cup all-purpose flour
• 1 ¼ teaspoons baking powder
• ¼ teaspoon salt
• 1 cup cold beer such as lagers or ipa
• oil for frying
• 2 cup butter melted
• 1-2 tablespoons cayenne
• 1 tablespoon brown sugar
• 2 teaspoons paprika
• 1 teaspoon chili powder
• ½ teaspoon garlic powder
• ½ teaspoon black pepper
• ½ teaspoon salt
• 4 brioche buns

Instructions

• Prepare the tartar sauce. Combine the mayonnaise with dill pickles, dill, lemon juice, and sugar. Let sit for at least 30 minutes or overnight.
• Make the vinegary cabbage. Combine the vinegar with boiling water, sugar, salt, and mustard seeds, stirring until the sugar and salt have dissolved. Pour the liquid over the cabbage and let sit for 30 minutes.
• Preheat frying oil to 350 degrees F.
• Pat dry the cod fillets and season both sides with salt and pepper. Place ¼ cup rice flour in a bowl and dredge cod in flour, shaking off excess.
• Make beer batter. Combine all-purpose flour, remaining ¼ cup rice flour, baking powder, and salt in a large bowl. Add beer, whisking just until combined. It's okay if there are some lumps in the batter.
• Dunk the fish in the batter, letting the excess drip off. Carefully drop fish into frying oil and fry until golden brown, about 3-4 minutes. Remove fish with a slotted spoon and place on wire rack.
• Combine the melted butter with 1-2 tablespoon cayenne (depending on how spicy you want your sandwich), brown sugar, paprika, chili powder, garlic powder, black pepper, and salt. Generously drizzle the chili butter over the fish.
• Assemble the sandwiches. Spread the tartar sauce on the bottom bun, top it with a fish filet, vinegary cabbage, and the remaining bun. Serve immediately.

Notes

The vinegary cabbage and tartar sauce can be prepared the day night. If preparing the cabbage the day before, drain the liquid after 30 minutes.

Pale ale, lagers, and IPA beers work best for the beer batter. Avoid using dark, heavily flavored beers such as stouts which will affect the flavor of the batter.