Nashville Hot Fried Fish combines a light, airy tempura-style batter made with sparkling water and rice flour with a fiery Nashville hot oil glaze for maximum crunch and heat. This technique delivers restaurant-quality crispy fish at home.
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Portion the cod fillets and place them on a wire rack set over a baking sheet.
Season the cod generously with salt on all sides.
Place the salted cod in the refrigerator for 15-30 minutes to allow the salt to draw out moisture.
While the fish is resting, prepare the tempura batter. In a large mixing bowl, combine 1.5 cups of all-purpose flour, white rice flour, baking powder, and 2 tablespoons of Nashville hot seasoning.
Gradually whisk in the very cold sparkling water until you have a smooth, pancake-like batter. Do not overmix.
In a separate wide, heat-proof bowl, place 1/4 cup of Nashville hot seasoning for the glaze. Set aside.
Heat your frying oil in a deep fryer or large, heavy-bottomed pot to 350°F (175°C).
Remove the cod from the fridge and pat each piece completely dry with a paper towel. This is a crucial step to ensure the batter adheres.
Dredge each piece of dried cod in the remaining 1 cup of all-purpose flour, shaking off any excess.
Dip the floured cod into the wet tempura batter, allowing any excess to drip off.
Carefully lower the battered fish into the hot oil. Fry in batches to avoid overcrowding, until golden brown and crispy.
Once cooked, remove the fish from the oil and let it drain on a clean wire rack.
To make the glaze, carefully ladle about 1/2 cup of the hot frying oil into the bowl with the Nashville hot seasoning and stir to combine.
Dunk each piece of fried fish into the Nashville hot oil glaze, ensuring it's fully coated.
Serve immediately with your favorite dipping sauce and fries.
Store cooled fried fish in an airtight container in the refrigerator for up to 2 days. Reheat uncovered in a 375°F oven for 8–10 minutes to restore crispiness.
deep-fry or candy thermometer · heavy-bottomed pot or Dutch oven
Sparkling water creates carbonation that produces a lighter, fluffier, and crispier tempura batter. The bubbles separate the flour and create air pockets.
Yes. Halibut, haddock, or flounder work well. Use fillets of similar thickness (½ to ¾ inch) for even cooking.
Heat oil to 350–375°F. Test with a small piece of batter—it should sizzle immediately and rise to the surface within 1–2 seconds.
Batter seasoning (2 tbsp) flavors the crispy coating. The glaze seasoning (¼ cup mixed with oil) creates the spicy, glossy finish applied after frying.
Replace all-purpose flour with a 1:1 gluten-free flour blend. Use cornstarch (¼ cup) in place of rice flour for extra crispiness.
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