Everything you love about Nashville hot chicken, but this one's for the pescatarians!
Done in 1 hour
Serves 4
100mlbuttermilk
2 tbspmayo
1lemon, juice
1/2 tspgarlic powder
1/2 tsponion powder
1 tbspdill, finely chopped
1 tbspchives
2pickle spears, finely chopped
Lemon wedge, finely chopped
2cod fillets, boneless and skinless
350mlbeer
120gplain flour
50gcornflour
1/4 tspsmoked paprika
1/2 tspcayenne
1 tspsalt
1egg
1 tspbaking powder
60gplain flour
2 tbspcayenne
1 tbspchilli powder
1 tspsmoked paprika
1 tspgarlic powder
1/2 tbspbrown sugar
big pinchsalt
1/2 cupfrying oil
Crispy fried cod bites, spicy Nashville oil, and a buttermilk ranch tartare sauce.
Start by making the tartare. Combine the chopped gherkins, dill, chives, buttermilk, mayo, lemon, garlic powder, and salt. Set aside until ready to use.Â
Prepare the nashville oil spicesÂ
Prepare a seasoned flour, with plain flour, smoked paprika, and cayenne.Â
For the batter, combine all of the dry ingredients before cracking in an egg and whisking in the beer.Â
Dust the diced cod in the seasoned flour, then drop in the batter.Â
Heat the vegetable oil to 180 C, then fry the battered fish in batches. Once golden and crispy, remove from the oil and drain.Â
Take a ½ cup of the hot oil, then pour over the Nashville spices. Whisk.Â
Drizzle over the fried fish, then plate up with a lemon wedge and the tartare.
Spencer has been cooking since she got her first Easy-Bake oven at four years old, and began recipe developing professionally whilst completing her Master’s degree in 2020. Born in Los Angeles, she has an inherent love for all things Mexican, Japanese, and Korean, but is also heavily influenced by her family's Louisiana heritage. Spencer loves bright flavours, spice and fusion food. If she were a food, she'd be kimchi - versatile, spicy and funky.
