Recipe

Nashville Hot Fish Sandwich

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.

Ingredients

4 Pacific cod fillets (about 4–5 oz each)Shop
OR 4 halibut fillets (about 4–5 oz each)Shop
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

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

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.
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.
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.

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Ingredients

4 Pacific cod fillets (about 4–5 oz each)Shop

OR 4 halibut fillets (about 4–5 oz each)Shop

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

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

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.
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.
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.

Back to recipes

Ingredients

4 Pacific cod fillets (about 4–5 oz each)Shop

OR 4 halibut fillets (about 4–5 oz each)Shop

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

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

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.
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.
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.

Back to recipes