Nashville Hot Catfish Po' Boy Recipe

Brine the fish

Pat catfish fillets dry with paper towel. In a shallow dish, whisk buttermilk with 1 tablespoon hot sauce and 1 teaspoon kosher salt. Submerge fillets, cover, and refrigerate for 30–45 minutes. The buttermilk tenderizes the fish and helps breading adhere.

Prepare breading

While the fish brines, combine 1 1/2 cups all-purpose flour, 1/2 cup cornmeal, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon smoked paprika, 1/2 teaspoon cayenne, and 1/2 teaspoon black pepper in a wide shallow bowl or tray. Mix thoroughly so the spices are even throughout.

Heat frying oil

Pour vegetable oil into a deep skillet or Dutch oven to a depth of about 1 1/2 inches (reserve remaining oil if using a large container). Heat over medium-high until oil registers 350°F (175°C) or a small pinch of flour sizzles and browns within a few seconds. Maintain temperature between 340–360°F while frying.

Dredge and fry

Remove one fillet from the buttermilk, allowing excess to drip off, then dredge thoroughly in the flour-cornmeal mixture, pressing to adhere. Shake off excess and carefully lower into hot oil. Fry 3–4 minutes per side (depending on thickness) until golden brown and internal temperature reaches about 145°F and flesh flakes easily. Fry in batches to avoid overcrowding; adjust heat to maintain oil temperature. Transfer fried fillets to a wire rack set over a sheet pan lined with paper towels to drain.

While the fish fries (or immediately after finishing a batch), prepare the Nashville hot oil. In a small saucepan over low heat, combine 1/2 cup neutral oil, 2 teaspoons cayenne pepper, 1 teaspoon smoked paprika, 1 teaspoon brown sugar, 1 teaspoon hot sauce (optional), 1/2 teaspoon Worcestershire sauce, and 1/4 teaspoon salt. Warm gently for 2–3 minutes, whisking until sugar dissolves and spices bloom. Do not boil; you only want to infuse the oil. Remove from heat.

To finish the fish with heat: place each fried fillet on the rack and brush or spoon 1–2 tablespoons of the prepared hot oil evenly over the top of each piece. For a stronger kick, repeat or let the fillets sit 1–2 minutes to absorb more oil.

Toast rolls: split the rolls and spread 1/2 teaspoon butter on each cut face. Heat a skillet or griddle over medium and toast rolls, cut side down, until lightly golden, about 1–2 minutes. Alternatively, warm in a 350°F oven for 5 minutes.

Assemble: Spread about 1 tablespoon yellow mustard on the bottom half of each roll and (optional) a thin smear on the top. Layer 1/2 cup torn local lettuce per sandwich, 2–3 tomato slices, and 2 dill pickle slices. Place one hot, brushed catfish fillet on top of the vegetables. If you like it extra spicy, spoon a little more Nashville hot oil onto the fillet before closing the roll. Close the sandwich and press gently.

Serve: Cut each sandwich in half if desired and serve immediately while fish is hot and crisp.

Cook fries according to package instructions or, if using fresh fries, spread on a baking sheet, toss with a thin coating of oil, and bake at 425°F (220°C) for 20–30 minutes until golden and crisp, turning once. If deep-frying, heat oil to 350°F and fry in batches until golden, then drain on paper towels.

Season: Immediately after cooking, sprinkle fries with 1 teaspoon salt and 1/4 teaspoon black pepper, toss lightly, and serve alongside the po' boy.