Southern · main

Nashville Hot Fish Sandwich

Nashville Hot Fish Sandwich reads heat 4.6, richness 4.4 and salinity 4.0 on Palate's 0–10 flavor X-ray — a Southern main, about 40 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 4.9 / 10
• Sweet & Fruity — 2.9 / 10
• Sour & Bright — 4.0 / 10
• Bitter & Earthy — 1.5 / 10
• Rich & Fat — 4.8 / 10
• Aromatic & Spice — 5.1 / 10

The measured notes (of 18)

Heat 4.6 · Richness 4.4 · Salinity 4.0 · Sourness 3.7 · Marine & Briny 3.4 · Umami 3.4 · Allium 3.2 · Sweetness 2.8 · Warm Spice 2.7 · Funk & Ferment 2.2 · Earthy 1.4 · Nutty 1.3 · Citrus 0.9 · Bitterness 0.7 · Herbaceous 0.6 · Floral 0.6

What's in it (14)

• cod fillets — 680 g
• buttermilk — 237 g
• hot sauce — 15 g
• all-purpose flour — 121 g
• paprika — 10 g
• garlic — 5 g
• salt — 7 g
• black pepper — 3 g
• vegetable oil — 435 g
• cayenne pepper — 30 g
• brown sugar — 13 g
• whole wheat hamburger buns — 400 g
• mayonnaise — 109 g
• dill pickle — 237 g

Time & effort: about 40 min (25 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 236.7 kcal, 26.4 g protein, 6.4 g fat, 17.6 g carbs

Dietary: Contains meat · Contains seafood · Contains dairy — engine-derived; double-check anything allergy-critical.

How it's cooked (10 steps)

1. In a shallow dish, whisk together the buttermilk and hot sauce. Add the fish fillets, turn to coat, and let sit at room temperature for 15 minutes — this seasons the fish and keeps it moist through frying.
2. Meanwhile, in a second shallow dish, whisk together the flour, 1 teaspoon of the paprika, the garlic powder, 1 teaspoon of the salt, and the black pepper.
3. Pour the oil into a large heavy skillet (cast iron works well) and heat over medium-high until a deep-fry thermometer reads 350°F.
4. Lift each fillet from the buttermilk, letting the excess drip off, then dredge in the flour mixture, pressing to coat well; shake off any extra flour.
5. Fry the fillets in batches of two so the pan isn't crowded, until deep golden brown and the fish flakes easily and reaches 145°F in the center, 3-4 minutes per side.
6. Transfer the fried fillets to a wire rack; carefully ladle 1/3 cup of the hot frying oil into a heatproof bowl and set aside.
7. Whisk the cayenne pepper, brown sugar, the remaining 1 teaspoon paprika, and the remaining 1/2 teaspoon salt into the reserved hot oil until smooth — this is your Nashville hot sauce.
8. While the fish is still warm, brush the hot sauce generously over both sides of each fillet.
9. Toast the split buns, cut side down, in a dry skillet over medium heat until golden, 1-2 minutes.
10. Spread mayonnaise on the bun bottoms, add a fillet and a layer of pickle chips to each, close with the bun tops, and serve right away while the fish is hot and crisp.

Dishes with a similar flavor shape

• Fried Shrimp Po'Boy with Remoulade — Cajun/Creole · Creole
• Escovitch Fish — Jamaican
• Steamed Fish — Jamaican
• Kimchi-Brined Fried Chicken Sandwich Recipe — Korean
• Shrimp Creole — Cajun/Creole

Keep reading: what heat, richness, salinity mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.