Experience the fiery flavors of Nashville with our take on the iconic hot fish sandwich, inspired by the legendary Prince’s Hot Chicken Shack. This rendition features a zesty halibut fillet that’s crispy on the outside and tender on the inside. Adjust the heat to your liking with an extra dash of cayenne pepper or balance it out with a generous serving of our delectable herbed cream sauce. You’re in control, and we won’t judge your spice preferences.
Ingredients:
- 1/2 cup peanut oil
- 1 tablespoon granulated sugar
- 1 tablespoon cayenne pepper
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- Canola oil
- 4 (5- to 6-oz.) skinless halibut fillets
- 2 cups whole buttermilk
- 1 cup self-rising flour
- 3 teaspoons kosher salt
- 4 kaiser rolls
- 1/2 cup dill pickle chips, plus more for serving
Directions:
- Heat peanut oil in a small saucepan over medium heat to 325°F. Combine sugar, cayenne, paprika, and garlic powder in a heatproof bowl. Whisk in hot peanut oil. Set aside.
- Pour canola oil into a small Dutch oven, filling it to a depth of 3 inches. Heat over medium to 325°F. Place halibut in a medium bowl and pour buttermilk over it. Allow it to stand for 15 minutes.
- In a medium bowl, mix together flour and salt. Remove halibut fillets from buttermilk, discarding excess buttermilk. Dredge fillets in the flour mixture, shaking off any excess. Cook in hot canola oil until golden brown, crispy, and cooked through, approximately 5 to 6 minutes. Remove fillets from oil and gently toss them in the reserved sauce.
- Place one fillet on each roll. Top evenly with pickle chips and Herbed Cream. Serve with additional pickles and Herbed Cream.
This recipe is sure to delight your friends and family. Try this in your own kitchen and let us know how it turns out.
Image/Source: SouthernLiving
