Nashville Fish Sandwiches

  • 1 ½ lb. white fish fillets (I used white bass)
  • ¼ cup mayonnaise
  • 1 cup panko crumbs
  • 2 tsp. smoked paprika
  • 1 T. ground cayenne pepper
  • 4 tsp. kosher salt
  • 2 tsp. black pepper
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • Fat for frying (I used a combination of bacon fat and canola oil)
  • Pretzel rolls, sliced in half and toasted
  • Mayonnaise, chopped cabbage, Mike's Hot Honey, sliced pickles - for serving

Cut the fish into sandwich-sized pieces that fit the pretzel rolls; add the quarter cup of mayonnaise to the fish and coat well. Set aside.

Mix the panko crumbs, smoked paprika, cayenne, salt, pepper, garlic, and onion powder in a shallow dish (I like to use a pie plate). Dredge the fish pieces in the seasoned panko and set on a plate or wire rack to rest while you prepare the cast iron skillet.

Heat your fat for frying in a cast iron skillet. You should have about half an inch of fat in the bottom of the skillet. When the frying fat is hot, fry the pieces of fish until golden brown then place a paper towel-lined tray to blot away the excess oil. You can toast the pretzel rolls in the oven while the fish is frying.

Serve the fried fish on the pretzel rolls. Add mayonnaise to one half of the roll, add chopped cabbage, set a piece or two of fish to the sandwich, drizzle the top of the fish with Mike's Hot Honey or another spicy-sweet condiment of your choice, and add a few pickles to the top of the sandwich before placing the other half of the roll on top. Serve immediately with your favorite potato salad or salt and vinegar kettle chips.

  • Yields: 4 servings
  • Preparation Time: 30 minutes
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