Nashville Hot Fried Fish

Nashville Hot Fried Fish Serves: 40 portions


  • 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


  1. 1 To Marinate Fish – trim if necessary removing excess fat and sinew.
  2. 2 Combine milk and RC Creamy Buttermilk and Herb Dressing Mix together and pour over fish, refrigerate for at least 1 hour.
  3. 3 Combine flour and RC Ancho Chipotle Sandwich Sauce Mix together in a large bowl and dredge marinated fish into seasoned flour.
  4. 4 The double breading (marinate is used to dip the marinated fish in twice), is what gives this recipe its uniqueness.
  5. 5 Heat frying oil and fry the double breaded fish until internal temperature is at least 155°F.
  6. 6 Drain the fried fish on paper towels or a rack over a sheet pan.
  7. 7 When all of the fish is fried, add 4 cups of the hot frying oil in a pan.
  8. 8 Immediately add dry oil seasoning mix and whisk together.
  9. 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. 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. 11 Even with the double frying the fish does stay crispy.
  12. 12 Serve with prepared RC Buttermilk and Ranch Dressing on the side, bread and butter pickle chips on top of sliced bread.
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