Nashville Hot Fish And Chips
Nashville Hot Fish And Chips
Fish & chips meet Nashville-style fried chicken. It’s a spicy match and a fun summer dinner idea. It’s not light-your-mouth-on-fire hot, but you’ll appreciate having a beer on hand to wash it down with.
Ingreadient
- 3 large russet or Yukon Gold potatoes
- Vegetable or peanut oil, for frying
- Kosher salt
- 1 1/2 c. all-purpose flour
- 2 Tbsp. cornstarch
- 2 tsp. cayenne
- 1 tsp. garlic powder
- 1 tsp. hot paprika
- 1 tsp. kosher salt
- 1 (12-oz.) bottle light beer
- 1 large egg
- 2 Tbsp. hot sauce
- 2 lb. cod, cut into strips about 1 1/2" thick and 3" long
- Freshly ground black pepper
- 2 Tbsp. cayenne
- 2 tsp. hot paprika
- 1/2 tsp. garlic powder
- 1 Tbsp. honey
- Kosher salt
Direction
- Preheat oven to 200°. Slice potatoes lengthwise into 1/4"-thick pieces, then cut each piece into 1/4"-thick sticks. Transfer potatoes to a large, heavy pot fitted with a deep-fry thermometer and add enough oil to cover by 1/2". Heat over high heat and bring to a boil. Cook, undisturbed, 15 minutes, then break fries apart with tongs. Continue to cook until deeply golden, 5 to 10 minutes more.
- Using a slotted spoon, transfer fries to a large baking sheet; reserve oil in pot. Immediately season with salt. Transfer to oven to keep warm.
- In a large bowl, whisk flour, cornstarch, cayenne, garlic powder, paprika, and salt. Add beer, egg, and hot sauce and whisk until smooth. Let sit 10 minutes.
- Heat reserved oil over medium-high until thermometer registers 375°. Pat cod dry with paper towels; season with salt and black pepper. Dip a piece of cod into batter, letting excess drip off. Carefully add to oil and fry, adding more fish but being careful not to overcrowd pot and turning halfway through, until golden and fish is cooked through, 5 to 6 minutes.
- Transfer to a paper towel-lined baking sheet. Carefully scoop out 3/4 cup frying oil, straining if necessary to remove excess batter.
- In a medium heatproof bowl, whisk cayenne, paprika, and garlic powder. Add honey and reserved 3/4 cup oil and whisk to combine; season with salt.
- Brush oil all over fish. Serve fish and fries with remaining oil alongside, if desired.
