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Nashville Hot–Style Cod
Recipes
Nashville Hot–Style Cod
4 servings
50 minutes total

Ingredients

  • 1 cup all-purpose flour
  • 1 ½ cups buttermilk
  • 3 cups panko breadcrumbs
  • 4 (6 oz) cod fillets (about 1 ½ lb)
  • 1 ½ teaspoons Greek seasoning
  • ½ cup salted butter
  • 1 tablespoon ground red pepper
  • 2 tablespoons garlic stir-in paste
  • 2 tablespoons honey
  • ¼ cup hot sauce
  • 4 cups vegetable oil
  • 4 slices white bread
  • ½ cup bread and butter pickle chips

Steps

    1. Place flour in shallow bowl, pour buttermilk into second shallow bowl, and place breadcrumbs in third shallow bowl. Cut fish into 4- x 1-inch sticks, then coat with seasoning. Dredge fish in flour, coating all sides (shake off excess), dip in buttermilk (let excess drip off), and coat with breadcrumbs, pressing with fingers to adhere (wash hands). Cover and chill fish 20 minutes to set breading.
    2. Meanwhile, combine in small saucepan: butter, red pepper, garlic paste, honey, and hot sauce. Cook on low 5 minutes, whisking occasionally, or until smooth and combined; keep warm.
    3. Place oil in large cast-iron skillet (or heavy-bottom pot) and heat to 325°F. Fry fish sticks, in batches, 3–4 minutes on each side until coating is golden and centers are 145°F; drain on paper towels. Repeat with remaining fish.
    4. Brush fish with sauce and serve on bread with pickles.

    Chef's Tip: You can also cook this recipe in your air fryer. Coat breaded fish sticks with cooking spray and air-fry at 350°F for 12–14 minutes until coating is golden and centers are 145°F.

Always check fish for bones.

Wash hands, utensils, and surfaces with soap and water after any contact with raw meat, seafood, or eggs.
Do not reuse marinades.
Do not rinse raw meat.

If fruits and vegetables are part of this recipe, be sure to wash thoroughly.

Amount per ¼ recipe serving: Calories 870, Total Fat 38g, Sat Fat 16g, Trans Fat 0g, Chol 130mg, Sodium 1790mg, Total Carb 90g, Fiber 3g, Total Sugar 18g, (Incl. 16g Added Sugars), Protein 39g, Vitamin D 15%, Calc 25%, Iron 15%, Potassium 10%