Nashville Hot Deep Fried Red Snapper Sandwich

Chef Christian Gill

Servings

4-6

Prep Time

20 minutes

Cook Time

10 minutes

Cuisine

American

Category

Moderate

Crunch into the ultimate Nashville Hot Snapper sandwich—crispy, spicy red snapper, sweet and smoky red sauce, and tartar sauce loaded with pickles. It’s a fish fry fantasy. Watch the recipe video below!


“If you’ve ever been to a fish fry, there’s typically hot sauce, tartar sauce, and that’s it. The white bread is a staple in the south, the pickle-laden tartar sauce is a must for this sammy, and the dip is a slam dunk. Don’t skip on anything. Prep the sauces the day before, and get your fish as fresh as possible.”


Nashville Hot Deep Fried Red Snapper Sandwich

Ingredients

  • 4 Red Snapper Filets

  • 1/8 cup Spiceology Nashville Hot Chicken Blend

  • 2 quarts Favorite Fish Fry Dredge

  • 2 heads Romaine Lettuce (finely shredded)

  • 8–16 slices Sourdough bread

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  • 2/3 cup Sweet and Hot Pickles (small dice)

  • 1 1/2 cup Duke’s Mayo

  • 2 lemons for Fresh Squeezed Lemon Juice

  • 1/2 cup shredded carrots (finely chopped)

  • 1/8 cup Flat Leaf Parsley (finely chopped)

  • 1/8 cup Spiceology X Derek Wolf Tennessee Smoke Blend

  • 2 Tbsp White Sugar

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  • 1/4 cup Spiceology X Derek Wolf Maple Bourbon Blend

  • 1 1/2 cup Real Maple Syrup

  • 1 cup Hot Sauce

Directions

  1. In a large Dutch oven or turkey fryer, bring oil to temp of 360 degrees F.

  2. In a medium mixing bowl, combine fish dredge and Spiceology Nashville Hot blend. Transfer to a shallow casserole dish or baking sheet.

  3. Pat snapper filets of excess moisture and coat in dredge. Set all of them aside afterwards to rest for 10 minutes.

  4. In a medium mixing bowl, combine Duke’s mayo, chopped carrots, pickles, lemon juice, parsley, sugar, and Spiceology Tennessee Smoke.

  5. Whisk till thoroughly combined, quart up, and set aside or refrigerate.

  6. In a small mixing bowl, combine Spiceology Maple Bourbon blend, real maple syrup, and hot sauce of your choice. Whisk thoroughly and set aside.

  7. Fry filets one or two at a time depending on your vessel and let drain on paper towel lined plate.

  8. Drench in Maple Nashville Dip sauce and build sandwich as you prefer or enjoy with white bread on the side to sop up the goodness.
Recipe Products
Blend

Derek Wolf | Maple Bourbon | BBQ Rub

Key Ingredients

Paprika, Cayenne Pepper, Nutritional Yeast Flakes, Maple Sugar, Mesquite Powder
Blend

Derek Wolf | Tennessee Smoke | BBQ Rub

Key Ingredients

Paprika, Maple Sugar, Molasses Granules, Orange Peel, Light Chili Powder
Blend

Nashville Hot Chicken Seasoning

Key Ingredients

Cayenne Pepper, Onion Granules, Paprika, Paprika, Light Chili Powder