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Nashville Hot Fried Fish
40 portions
Ingredients
- 40 pcs. Catfish, tilapia or other mild fish
- ½ gallon milk
- 1 – 8 oz. pkg. RC Creamy Buttermilk and Herb Dressing Mix – dry
- 8 cups flour
- 1 – 8 oz. pkg. RC Ancho Chipotle Sandwich Sauce Mix – dry
- Vegetable or canola oil to deep fry the fish
- 64 oz. RC Creamy Buttermilk and Herb Dressing Mix – prepared
- bread and butter pickle chips
- 40 slices white or potato bread
- to make Nashville Seasoned Oil**
- dry oil seasoning mix
- 4 oz. RC Chipotle Chile Flavor Concentrate – dry
- 8 oz. dark brown sugar
- 2 oz. RC Ranchero Chile Flavor Concentrate – dry
- 1½ Tbsp. smoked paprika – dry
- Blend all of above ingredients together in a bowl and reserve.- 4 cups oil used to fry the fish
Instructions
- 1 To Marinate Fish – trim if necessary removing excess fat and sinew.
- 2 Combine milk and RC Creamy Buttermilk and Herb Dressing Mix together and pour over fish, refrigerate for at least 1 hour.
- 3 Combine flour and RC Ancho Chipotle Sandwich Sauce Mix together in a large bowl and dredge marinated fish into seasoned flour.
- 4 The double breading (marinate is used to dip the marinated fish in twice), is what gives this recipe its uniqueness.
- 5 Heat frying oil and fry the double breaded fish until internal temperature is at least 155°F.
- 6 Drain the fried fish on paper towels or a rack over a sheet pan.
- 7 When all of the fish is fried, add 4 cups of the hot frying oil in a pan.
- 8 Immediately add dry oil seasoning mix and whisk together.
- 9 Bring mixture back up to 180°F and add fried fish pieces a couple at a time, careful not to break them up.
- 10 Be sure to baste with seasoned oil mixture getting some of the seasoning mix on the fried fish, this is what makes Nashville Hot Fried Fish so unique.
- 11 Even with the double frying the fish does stay crispy.
- 12 Serve with prepared RC Buttermilk and Ranch Dressing on the side, bread and butter pickle chips on top of sliced bread.