Nashville Hot Fish And Chips Recipe
Prep Time:
30 minutes
Cook Time:
50 minutes
Servings:
4 Servings
Ingredients
  • 4 large Russet potatoes
  • 2 tablespoons white vinegar
  • 3 tablespoons kosher salt, divided
  • 1 tablespoon finely chopped fresh dill
  • 2 quarts peanut oil, for frying
  • 2 cups white rice flour, divided
  • ½ cup cornstarch
  • 2 teaspoons baking powder
  • 1 ½ teaspoons sea salt
  • 1 (12-ounce) can lager beer
  • 1 ½ pounds thick-cut boneless, skinless cod filets, patted dry with paper towels
  • 3 tablespoons cayenne pepper
  • 1 tablespoon brown sugar
  • 1 tablespoon smoked paprika
  • 1 teaspoon garlic powder
  • ½ teaspoon kosher salt
Directions
  1. Peel the potatoes and submerge them in a bowl of cold water
  2. Cut each potato into ¼-inch batons, returning the batons to the water as they are cut.
  3. Drain and rinse the potato batons in a colander.
  4. Add the potatoes to a large heavy pot and cover with cold water about 1 inch above the batons.
  5. Stir in the vinegar and 1 tablespoon of the salt and bring the water to a boil over high heat.
  6. Par-cook for about 6 minutes, then carefully remove the fries to a wire rack set over kitchen towels. Allow to air-dry completely.
  7. Mix the remaining 2 tablespoons salt with the dill and set aside.
  8. Heat the oil in a fryer or Dutch oven to 325 F.
  9. Once the potatoes are dried, fry them in batches for about 5 minutes until they’re still pale but a skin has formed on the exterior.
  10. Transfer the fries back to the rack.
  11. Line a baking sheet with parchment and set a rack over the top.
  12. In a large bowl, whisk together 1 ½ cups of the rice flour, the cornstarch, baking powder, and sea salt.
  13. Slowly whisk in the beer until the batter is smooth.
  14. Increase the fryer heat to 375 F.
  15. Add the remaining rice flour to a plate and dredge the fish filets until coated on all sides.
  16. Dip one filet in the batter using tongs, lifting the filet up to allow excess batter to drip off.
  17. Slowly lower the battered filet into the hot oil, moving it through the oil with the tongs to set the batter.
  18. Repeat with the remaining filets.
  19. Cook the fish for about 5 minutes until golden brown.
  20. Remove the filets from the oil to the prepared rack.
  21. In a heat-safe bowl, mix together the cayenne, brown sugar, paprika, garlic powder, and salt.
  22. Carefully ladle in ½ cup of the hot fryer oil and whisk until smooth.
  23. Add the par-cooked chips back into the hot oil for about 2 minutes until golden brown.
  24. Remove the chips to a large heat-safe bowl and toss with the prepared dill salt.
  25. Finish the fish by using a pastry brush to carefully coat the crust with the Nashville hot glaze.
  26. Serve the fish immediately with the chips.