Congratulations! Your order qualifies for free shipping You are $150 away from free shipping.
Slide image
Shop all

Cart 0

Sorry, looks like we don't have enough of this product.

Pair with
Is this a gift?
Congratulations! Your order qualifies for free shipping You are $150 away from free shipping.

Use coupon code WELCOME10 for 10% off your first order.

Subtotal Free
Shipping, taxes, and discount codes are calculated at checkout

Your Cart is Empty

Nashville Hot Fish Sandwich

Hook Point Fisheries

Servings

4

This is crispy, spicy, buttery, and unapologetically good. Cod or halibut 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.
Nashville Hot Fish Sandwich

Ingredients

  • 4 Pacific cod fillets (about 4–5 oz each) -OR -

  • 4 halibut 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

  • 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

  • 4 brioche buns, , buttered and toasted in a pan

  • 4 slices cheddar cheese

  • Tartar sauce

  • Iceberg or bibb lettuce

  • Optional add-ons: pickled red onions, jalapeño slices, or a drizzle of hot sauce

Directions

  1. 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.

  2. 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.

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

  4. Batter and bread the fish: Pat fish 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.

  5. 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.

  6. 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.

  8. Serve immediately while everything’s hot and crisp.