Nashville Hot Fish Bites
Everything you love about Nashville hot chicken, but this one's for the pescatarians!
1 hour cook
Serves 4
Ingredients
- 100mlbuttermilk
- 2 tbspmayo
- 1lemon, juice
- 1/2 tspgarlic powder
- 1/2 tsponion powder
- 1 tbspdill, finely chopped
- 1 tbspchives
- 2pickle spears, finely chopped
- Lemon wedge, finely chopped
- 2cod fillets, boneless and skinless
- 350mlbeer
- 120gplain flour
- 50gcornflour
- 1/4 tspsmoked paprika
- 1/2 tspcayenne
- 1 tspsalt
- 1egg
- 1 tspbaking powder
- 60gplain flour
- 2 tbspcayenne
- 1 tbspchilli powder
- 1 tspsmoked paprika
- 1 tspgarlic powder
- 1/2 tbspbrown sugar
- big pinchsalt
- 1/2 cupfrying oil
Tartare:
Cod:
Nashville oil:
Crispy fried cod bites, spicy Nashville oil, and a buttermilk ranch tartare sauce.
Method
Start by making the tartare. Combine the chopped gherkins, dill, chives, buttermilk, mayo, lemon, garlic powder, and salt. Set aside until ready to use.
Prepare the nashville oil spices
Prepare a seasoned flour, with plain flour, smoked paprika, and cayenne.
For the batter, combine all of the dry ingredients before cracking in an egg and whisking in the beer.
Dust the diced cod in the seasoned flour, then drop in the batter.
Heat the vegetable oil to 180 C, then fry the battered fish in batches. Once golden and crispy, remove from the oil and drain.
Take a ½ cup of the hot oil, then pour over the Nashville spices. Whisk.
Drizzle over the fried fish, then plate up with a lemon wedge and the tartare.
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