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Nashville Hot Fried Fish

A fiery Southern classic featuring double-breaded catfish or tilapia fried crisp, then basted in hot frying oil infused with dark brown sugar, RC Chipotle Chile Flavor Concentrate, RC Ranchero Chile Flavor Concentrate, and smoked paprika. Served over sliced white bread with pickles and buttermilk dressing.

Yield / Servings

40 Portions

Category

Seafood Entrees / Fried Finfish

Filed Under: Seafood Entrees Creamy Dressing Mixes Sauce & Sandwich Mixes Flavor Concentrates

Ingredients

13 Components
Fish, Marinade & Breading:
Catfish or Tilapia Fillets Trimmed of fat & sinew 40 pcs.
Whole Milk ½ gallon
RC Creamy Buttermilk & Herb Dressing Mix Dry mix for marinade 1 – 8 oz. pkg.
All-Purpose Flour 8 cups
RC Ancho Chipotle Sandwich Sauce Mix Dry mix for seasoned flour 1 – 8 oz. pkg.
Vegetable or Canola Oil For deep frying
Nashville Seasoned Oil Mix:
RC Chipotle Chile Flavor Concentrate 4 oz.
Dark Brown Sugar 8 oz.
RC Ranchero Chile Flavor Concentrate 2 oz.
Smoked Paprika 1½ Tbsp.
Hot Frying Oil Reserved from deep fryer 4 cups
Plating & Service:
RC Creamy Buttermilk & Herb Dressing Prepared for serving on side 64 oz.
White or Potato Bread Slices 40 slices
Bread & Butter Pickle Chips As needed

Preparation Steps

1
Marinate the Fish

Trim catfish or tilapia fillets if necessary, removing excess fat and sinew. Combine ½ gallon milk with 1 package (8 oz.) dry RC Creamy Buttermilk and Herb Dressing Mix. Pour marinade over fish, cover, and refrigerate for at least 1 hour.

2
Prepare Seasoned Flour & Double Breading Mix

In a large bowl, whisk together 8 cups flour and 1 package (8 oz.) dry RC Ancho Chipotle Sandwich Sauce Mix. Dredge marinated fish into the flour, dip back into the liquid buttermilk marinade, and dredge once more in the flour for an ultra-crispy double-breading coat.

3
Deep Fry Fish Fillets

Heat frying oil to 350°F–360°F. Deep fry the double-breaded fish pieces until golden brown and internal temperature reaches at least 155°F. Drain fried fish on paper towels or wire racks set over sheet pans.

4
Prepare Nashville Seasoned Oil Base

Blend 4 oz. RC Chipotle Chile Flavor Concentrate, 8 oz. dark brown sugar, 2 oz. RC Ranchero Chile Flavor Concentrate, and 1½ Tbsp. smoked paprika in a heat-safe bowl. Ladle 4 cups of hot frying oil directly into the dry seasoning blend and whisk until smooth. Bring oil mixture back up to 180°F.

5
Dip, Baste & Plate

Add fried fish pieces a couple at a time into the hot seasoned oil. Baste thoroughly so the spice mixture coats every crevice of the crispy crust. Place basted fish onto a slice of white or potato bread, top with bread & butter pickle chips, and serve prepared RC Creamy Buttermilk and Herb Dressing on the side.

Chef Notes & Flavor Synergy

Double-Breading Technique: Returning the buttermilk-marinated fish to the seasoned flour twice builds an extra-craggy, resilient crust that holds its crunch even after being dipped into the hot spicy oil.

Balanced Fiery Heat: Combining smokey RC Chipotle Chile Flavor Concentrate with zesty RC Ranchero Chile Flavor Concentrate and dark brown sugar produces authentic Nashville hot heat with rich caramel undertones.

Dressing Contrast: Serving prepared RC Creamy Buttermilk & Herb Dressing alongside sweet pickle chips delivers essential cooling acidity that balances the spicy cayenne and chipotle oil.