Nashville style sandwiches are a big buzz lately but have you ever tried them with fish? This recipe will knock your fishing boots off and have you coming back for more!
Instructions:
- Dry brine protein with rock salt for 1-4 hours
- Optional: Process Flaming Hot Cheetos into dust - add smoked paprika, cayenne & garlic to taste
- If using chicken, tenderize before prep
- Coat all protein in corn starch
- Soak protein in slurry (recipe below) for 10-15 minutes
- Let excess slurry drip off and roll in seasoned flour
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- Season flour with salt, smoked paprika, garlic powder and black pepper
- Dip back into slurry and let drip again and roll for second time in flour
- Leave protein on drying rack for 10 minutes
- Fry for ~10 minutes
- Dunk protein in Nashville hot oil then let sit on separate drying rack
- Optional: Dust with Flaming Hot Cheeto Dust
- Construct as follows: toasted Brioche bun, comeback sauce, slaw, protein, Cheeto Dust, more slaw, pickles, top bun (add ice cold beer and Old Bay fries for maximum satisfaction)
- 1 cup canola oil
- Couple scoops of lard for flavor
- ¼ cup cayenne pepper
- Couple tablespoons Brown Sugar
- 1 tablespoon Smoked Paprika
- 1 tablespoon Garlic Powder
- 1 tablespoon Chili Powder
- Couple shakes Crushed Red Pepper flakes
- ½ cup Cornstarch
- ¼ cup All-Purpose Flour
- 1 teaspoon Chili Powder
- 1 teaspoon Garlic Powder
- 1 teaspoon Cayenne Pepper
- 2 teaspoons Baking Powder
- 2 teaspoons Salt
- 1 teaspoon Black Pepper
- ⅔ cup Buttermilk
- Optional: Frank’s Red Hot Sauce
- Additional water to thin out mixture
Coleslaw:
- A little over a quarter white cabbage
- A little over a quarter red cabbage
- ¼ brown onion
- De-seed jalapeno and julienne
- 1 cup mayo
- 3 tablespoons of sour cream
- 1 tablespoon apple cider vinegar
- ½ teaspoon salt (or to taste)
- 2 teaspoons sugar (or to taste)
- ⅛ teaspoon mustard powder
- Pinch of white pepper
- Mandolin (julienned) both heads of cabbage
- Grate the onion on large grate setting
- Add all veggies and ingredients to a big bowl and mix it up