Nashville-Style Hot Fish Sandwich
by
Carla Hall
Inspired by old-school Nashville traditions, this crispy fried fish sandwich is a nostalgic, no-frills classic. Carla Hall brings her childhood favorite to life with a simple cornmeal crust and iconic toppings that deliver comfort, crunch, and community in every bite.
Prep Time:
15 minutes
Cook Time
10–15 minutes
Serves:
4 servings (based on 1 lb fish)
Level:
Beginner
Fish & Coating
1 cup fine yellow cornmeal
½ cup all-purpose flour
1 teaspoon baking powder
½ teaspoon garlic powder
½ teaspoon dry mustard
¼ teaspoon cayenne pepper
Kosher salt
Freshly ground black pepper
1 pound thin white fish fillets (catfish preferred in transcript)
Vegetable oil (for frying)
Sandwich Build
White bread
Yellow mustard
Hot sauce
Dill pickles
Thinly sliced white onions
Ingredients
Step 1:In a shallow dish, mix cornmeal, flour, baking powder, garlic powder, dry mustard, cayenne, salt, and pepper.
Step 2:Heat vegetable oil (about ½ inch deep) in a skillet over medium-high heat until hot (around 300°F or until cornmeal sizzles).
Step 3:Dredge fish fillets directly in the cornmeal mixture, coating evenly.
Step 4:Carefully place fish into hot oil, cooking in batches without overcrowding.
Step 5:Fry for 2–3 minutes per side, flipping occasionally to ensure even cooking, until golden brown.
Step 6:Transfer to a rack or paper towels to drain.
Step 7:Spread yellow mustard and hot sauce on white bread.
Step 8:Add fried fish, then top with pickles and sliced onions.
Instructions
Close sandwich with another slice of bread and serve immediately.