Nashville 
hot fish sandwich

This is crispy, spicy, buttery, and unapologetically good.


Our wild Pacific cod fried golden in a shatteringly crisp beer-battered panko crust, brushed with Nashville hot butter, and stacked on a toasted brioche bun with our house tartar, fresh lettuce, and a torched slice of cheddar. 

INGREDIENTS

For the Fish Batter:

  • 4 wild Pacific cod fillets (about 4–5 oz each)
  • Salt & black pepper
  • 1 cup rice flour (plus more for dredging)
  • 1 cup all-purpose flour
  • 2 tsp baking powder
  • 1–2 cans cold beer (start with one, add more if batter’s too thick)
  • Panko breadcrumbs (for coating)
  • Peanut oil, for frying

For the Nashville Hot Butter:

  • ½ cup melted butter (add more if needed)
  • 2–4 Tbsp cayenne pepper (adjust to your heat level)
  • 2 Tbsp brown sugar
  • 2 tsp smoked paprika
  • 1 tsp chili powder
  • ½ tsp garlic powder
  • ½ tsp black pepper
  • ½ tsp salt

For the Hook Point Tartar:

  • ½ cup mayonnaise
  • 2 Tbsp finely chopped dill pickles
  • 1 Tbsp chopped fresh dill
  • 1 Tbsp capers, chopped
  • 2 Tbsp chopped green onions
  • Salt & pepper to taste
  • If you’re a tartar lover, go ahead and double it — or just eyeball it like we usually do. We tend to toss in handfuls until it tastes right.

To Serve:

4 brioche buns, buttered and toasted in a pan

  • 4 slices cheddar cheese
  • Iceberg or bibb lettuce
  • Optional add-ons: pickled red onions, jalapeño slices, or a drizzle of hot sauce

DIRECTIONS

1. Make the tartar sauce.
Mix mayonnaise, pickles, dill, capers, and green onions in a bowl. Season with salt and pepper. Chill until ready to serve. 

 

2. Make the Nashville butter.
In a small bowl, whisk together melted butter, cayenne, brown sugar, smoked paprika, chili powder, garlic powder, black pepper, and salt until smooth.


If it looks too thick or clumpy, whisk in a little more melted butter until it loosens up. Keep warm — you’ll brush it on the fish right after frying.

 

3. Prepare the batter.
Whisk together rice flour, all-purpose flour, baking powder, and a pinch of salt. Gradually whisk in beer until smooth and light — thick enough to coat evenly, but not heavy.

 

4. Toast the buns.
Butter the brioche buns and toast them in a hot pan until golden brown. Keep warm and ready for assembly.

 

5. Batter and bread the fish.
Pat cod fillets dry; season with salt and pepper. Dredge in rice flour, dip into beer batter, let excess drip off, then coat evenly in panko breadcrumbs.

 

6. Fry the fish.
Heat peanut oil to 350°F. Fry 3–4 minutes per side, until golden and crisp. Transfer to a wire rack to drain.


Brush generously with the warm Nashville butter while the fish is still hot.

 

7. Build the sandwich.
Follow this order for the perfect bite every time:


Bottom bun → tartar sauce → lettuce → fish → slice of cheddar (we melt ours with a kitchen torch) → more tartar sauce → top bun.


Serve immediately while everything’s hot and crisp.