Nashville Hot Catfish Sandwich Recipe

Name: Nashville Hot Catfish Sandwich - Hangry In Love
Prep time: 2 h 15 min
Cook time: 30 min
Total time: 2 h 45 min
Yield: 5
Cuisine: Southern
Ingredients: 1 bundle collards (~2 heads); 1 medium yellow onion, diced; 5 cloves garlic, minced; 4 cups chicken stock; 1/2 cup apple cider vinegar; 3 ham hocks; 1 Tbsp crushed red pepper flakes; 2 Tbsp olive oil; 1 Tbsp honey; 1 Tbsp pepper; 2 tsp salt; 4 cups Mt. Olive Pickle Juicers; 2 Tbsp Louisiana-style hot sauce + more to taste; 1.5 lbs catfish fillets; 1 cup flour; 1/4 cup cornstarch; 1.25 tsp salt; 1 tsp garlic powder; 3/4 tsp black pepper; 1 cup buttermilk; 1/2 cup Kalamata olives, halved; Canola oil, for frying; Dredged catfish fillets; 1/2 cup reserved fry oil; 2 Tbsp cayenne pepper; 1 Tbsp light brown sugar; 1/2 Tbsp smoked paprika; 1 tsp garlic powder; 1/2 tsp chili powder; 1/2 tsp salt

Food Recipes | Italian | Sandwiches

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This Nashville Hot Catfish Sandwich is so gotdang good it’ll even calm down our neighbor who we hear yelling gotdangit at least 3 times a day. What’s he gotdangin’ about? We’ve got no clue, but all it’ll take is one bite into the crispy fry and heavy spices on this sandwich and he’ll get his gotdang mind right and start godblessin’ instead.

PREP TIME

2 hrs 15 mins

COOK TIME

30 mins

SERVINGS

5-6

Ingredients

Collards

1 bundle collards (~2 heads)
1 medium yellow onion, diced
5 cloves garlic, minced
4 cups chicken stock
1/2 cup apple cider vinegar
3 ham hocks
1 Tbsp crushed red pepper flakes
2 Tbsp olive oil
1 Tbsp honey
1 Tbsp pepper
2 tsp salt

Catfish Brining & Dredging

4 cups Mt. Olive Pickle Juicers
2 Tbsp Louisiana-style hot sauce + more to taste
1.5 lbs catfish fillets
1 cup flour
1/4 cup cornstarch
1.25 tsp salt
1 tsp garlic powder
3/4 tsp black pepper
1 cup buttermilk

Nashville Hot Catfish Sandwich: Frying & Serving

Canola oil, for frying
Dredged catfish fillets
1/2 cup reserved fry oil
2 Tbsp cayenne pepper
1 Tbsp light brown sugar
1/2 Tbsp smoked paprika
1 tsp garlic powder
1/2 tsp chili powder
1/2 tsp salt
1/2 tsp black pepper
3 Italian bread loaves
Garlic Aioli
Collards
Dill pickle chips

Garlic Aioli

2 cloves garlic, minced
3/4 cup mayonnaise
1 lemon, juiced
Salt
Pepper

Two Nashville Hot Catfish Sandwich sitting on a black wire baking rack with dill pickle slices next to them

COOKING INSTRUCTIONS:
Nashville Hot Catfish Sandwich

Collards

Combine all ingredients in Instant Pot and stir to combine. Turn pressure cooker on pressure cook for 30 mins. Let natural release for 30 mins. Strain collards from liquid and set aside.

Catfish Brining & Dredging

In a medium bowl, add Pickle Juicers and hot sauce to taste. If both liquids are not already refrigerated, then add ~1 pint of ice and whisk to chill. Place catfish in brine then cover and refrigerate for 1.5 – 2 hrs.
Remove catfish from brine and pat dry with paper towels. Discard brine. Dredge and fry immediately.
In a shallow bowl, whisk together flour, cornstarch, salt, garlic powder, and black pepper until well-combined. In a separate shallow bowl, whisk together buttermilk and hot sauce.
Set out a metal rack. Working 1 fillet at a time, coat fish in flour mixture, then buttermilk mixture, then flour mixture again. Place breaded fish on rack then repeat with remaining fillets.

Nashville Hot Catfish Sandwich: Frying & Serving

In a small bowl, add cayenne, brown sugar, smoked paprika, garlic powder, chili powder, salt, and black pepper. Set aside until all catfish have been fried.
In a large sauce pot, heat ~2” oil to 350ºF. Maintain this temperature throughout the entire fry.
Working in batches (without overcrowding the pot), fry fish for 4 mins total, or until desired doneness. Remove from oil and drain. Repeat with remaining fillets.
Once all fillets have been fried, place cayenne, brown sugar, smoked paprika, garlic powder, chili powder, salt, and black pepper in a small bowl. Ladle 1/2 cup reserved fryer oil (still hot) over spices then whisk to combine. Brush catfish fillets on both sides with spiced oil.
To build each sandwich: cut loaf in half and slice each half open to make sandwich buns. Slather each bun with Garlic Aioli, top with generous amount of collards, 1 catfish fillet, then pickle chips to taste. Serve immediately. Enjoy!

Garlic Aioli