I’ve always had a soft spot for comfort food, especially when it brings back fond memories of the places I’ve visited and the people I’ve met along the way. The first time I tasted a Nashville Fish Sandwich was during a road trip through the South with my best friend, who insisted we stop by this little-known diner just outside of Nashville. It was one of those unassuming places, the kind with faded signs and booths that have seen better days, but the food—oh, the food was pure magic.
As we sat down, the smell of something delicious wafted through the air. My friend, a Nashville native, recommended the fish sandwich without hesitation, and I, always eager to try local specialties, went along with it. When it arrived, I was immediately captivated by the golden, crispy fish fillet nestled between two soft brioche buns, topped with a tangy tartar sauce and a hint of heat from the Nashville hot sauce. That first bite was a revelation. The crunch of the perfectly fried fish, the creamy tartar sauce, the sharpness of the pickles, and the slight burn of the hot sauce all came together in perfect harmony. It was love at first bite.
Over the years, I’ve tried to recreate that sandwich at home, infusing my own twist while staying true to the flavors that made it unforgettable. My version starts with a homemade tartar sauce, packed with fresh dill, zesty lemon, and a touch of briny capers. It’s the perfect companion to the crispy, golden-brown cod fillets, which are seasoned with a blend of smoked paprika, garlic powder, and Old Bay—adding just the right amount of flavor to the fish. But what really makes this sandwich stand out is the Nashville hot sauce. Made with a mix of cayenne pepper, chili powder, and brown sugar, this sauce brings a fiery kick that’s balanced by a subtle sweetness, creating an irresistible combination.
I can still remember the look on my friend’s face as I took that first bite, and every time I make this sandwich, it takes me back to that day—sunshine streaming through the diner windows, the laughter of old friends, and the taste of a city that knows how to do comfort food right. This Nashville Fish Sandwich is more than just a meal; it’s a slice of nostalgia, a tribute to a city with a rich culinary heritage, and a way to bring a little Southern charm into your kitchen.
How to Make Nashville Fish Sandwich
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Ingredients
- 1 cup mayonnaise
- 1/2 shallot, finely minced
- 3 tablespoons chives, finely chopped
- 2 tablespoons capers, drained
- 3 tablespoons fresh dill, finely chopped
- 1/3 cup dill pickles, finely chopped
- Zest of 1 lemon and juice of half
- Salt and pepper to taste
- 3 cod fillets
- 2 teaspoons Old Bay seasoning
- 1 teaspoon ground black pepper
- 1 teaspoon kosher salt
- 1.5 cups all-purpose flour
- 2 teaspoons smoked paprika
- 2 teaspoons garlic powder
- 2 eggs, beaten
- 2 cups panko breadcrumbs
- Neutral oil for frying
- Sliced American cheese
- Brioche buns
- Dill pickle chips
- 1/2 cup frying oil
- 3 tablespoons light brown sugar
- 2 tablespoons cayenne pepper
- 2 teaspoons chili powder
- 2 tablespoons smoked paprika
- 1 teaspoon garlic powder
Directions
- In a mixing bowl, combine the mayonnaise, minced shallot, capers, chopped dill, chives, dill pickles, lemon zest, and lemon juice. Season with salt and pepper. Stir the mixture until it’s well-blended, then refrigerate the tartar sauce until needed.
- Cut the cod fillets into pieces slightly larger than your buns. Sprinkle both sides of the fish with Old Bay seasoning, salt, and pepper.
- Prepare three separate bowls: one with the flour mixed with smoked paprika, garlic powder, salt, and pepper; another with the beaten eggs; and a third with panko breadcrumbs.
- Coat each piece of cod in the seasoned flour, then dip it into the beaten eggs, and finally roll it in the panko breadcrumbs, ensuring an even coating.
- Heat oil in a pot over medium heat to 350°F. Fry the fish in batches, cooking each piece for about 3 minutes per side until golden brown and crispy. Remove and drain on paper towels.
- To make the Nashville sauce, mix the brown sugar, cayenne pepper, chili powder, smoked paprika, garlic powder, and hot oil in a small bowl until the sugar dissolves.
- Carefully brush the fried fish with the Nashville sauce.
- Lightly toast the brioche buns. Place a slice of American cheese on the bottom half, top with a piece of the hot fried fish, add dill pickle chips, and finish with a spoonful of tartar sauce. Place the top bun on and serve the sandwich immediately.
Storing Suggestion
Store any leftover fried fish in an airtight container in the refrigerator for up to 2 days. Reheat in a 375°F oven until crispy before serving. Tartar sauce can be stored in the fridge for up to 1 week.
Cooking Tips
For a lighter version, bake the breaded fish in a preheated 400°F oven on a wire rack for about 15-20 minutes, flipping halfway through. For added crunch, spritz the fish with cooking spray before baking.
Serving Suggestions
This sandwich pairs well with a side of coleslaw or crispy French fries. For a refreshing drink, serve with iced tea or a cold beer.
Ingredient Substitutions
If you can’t find cod, you can substitute it with haddock, tilapia, or any other white fish. For a spicier kick, add a few dashes of hot sauce to the tartar sauce.
Seasonal Variations
In the summer, try topping the sandwich with fresh tomatoes and lettuce. During the winter months, a slice of pickled red cabbage can add a nice tangy crunch.
FAQ:
What type of fish can I use if I don’t have cod?
You can use haddock, tilapia, or any other firm white fish as a substitute for cod in this recipe.
Can I bake the fish instead of frying it?
Yes, you can bake the breaded fish at 400°F for 15-20 minutes, flipping halfway through, for a healthier option.
How do I store leftover tartar sauce?
Leftover tartar sauce can be stored in an airtight container in the refrigerator for up to a week.
What can I use instead of brioche buns?
If you don’t have brioche buns, you can use regular hamburger buns or any soft rolls of your choice.
Can I make the Nashville sauce less spicy?
To reduce the spiciness, decrease the amount of cayenne pepper and chili powder in the sauce.
How long can I store the fried fish?
The fried fish can be stored in the refrigerator for up to 2 days. Reheat in a 375°F oven until crispy before serving.
Nashville Fish Sandwich
Ingredients
- 1 cup mayo
- 1/2 shallot finely minced
- 3 tablespoons chives finely chopped
- 2 tablespoons capers
- 3 tablespoons dill finely chopped
- 1/3 cup finely chopped dill pickles
- zest of 1 lemon and juice of half
- salt and pepper to taste
- 3 cod fillets
- 2 teaspoons Old Bay seasoning
- 1 teaspoon ground black pepper
- 1 teaspoon kosher salt
- 1.5 cups all-purpose flour
- 2 teaspoons smoked paprika
- 2 teaspoons garlic powder
- 2 eggs beaten
- 2 cups panko breadcrumbs
- neutral oil for frying
- sliced American cheese
- brioche buns
- dill pickle chips
- 1/2 cup frying oil
- 3 tablespoons light brown sugar
- 2 tablespoons cayenne pepper
- 2 teaspoons chili powder
- 2 tablespoons smoked paprika
- 1 teaspoon garlic powder
Instructions
- For the tartar sauce, combine the mayonnaise, shallot, capers, dill, chives, dill pickles, lemon zest, lemon juice, salt, and pepper in a bowl. Stir until fully mixed and refrigerate until needed.
- Slice the cod fillets into portions slightly larger than the buns. Season the fish with salt, pepper, and Old Bay seasoning.
- In one bowl, mix the flour with smoked paprika, garlic powder, salt, and black pepper. In a second bowl, place the beaten eggs. In a third bowl, add the panko breadcrumbs. Dredge each fish piece in the seasoned flour, dip it in the egg mixture, and then coat it with breadcrumbs.
- Heat a pot of oil over medium heat until it reaches 350ºF. Fry the fish pieces for about 3 minutes on each side or until they are golden brown and crispy.
- For the Nashville sauce, combine the brown sugar, cayenne pepper, chili powder, smoked paprika, garlic powder, and 1/2 cup of hot oil in a small bowl. Mix thoroughly until the sugar dissolves.
- Gently coat the fried fish with the Nashville sauce.
- Toast the brioche buns and place a slice of American cheese on the bottom bun. Add the hot fish, top with dill pickle chips, and finish with a generous spoonful of tartar sauce. Cap with the top bun and serve immediately. Enjoy!
