NASHVILLE HOT FRIED FISH Apr 1 Written By Eleanor Debel https://www.youtube.com/shorts/hGpop6jPNT0PrintNASHVILLE HOT FRIED FISHYield 4Prep time30 MinCook time15 MinInactive time30 MinTotal time1 H & 15 MIngredients6-8 4oz cod fillets, rinsed, dried in the fridge for 30 min and patted dry with paper towels For the Batter2 cups flour, plus more flour for dusting the fish before frying 1 cup rice flour 1 tsp baking powder ¼ cup nashville hot seasoning powder, divided ⅔ cup club soda, very cold To Finish:Frying oil Ranch, blue cheese or whatever dipping sauce you prefer to serve with InstructionsTrim any skin off the fish filets and make sure they are very dry to begin. Season the fish with salt, and arrange the filets on a wire rack set into a sheet tray, then set aside into the fridge, uncovered, to dry out for 30 minutes. Combine the flour, rice flour, baking powder and 2 Tbsp of the Nashville hot seasoning into a large bowl and whisk to combine. Add the remaining 2 Tbsp of Nashville hot seasoning into a medium sized, heat proof shallow bowl and set aside. Whisk in the cold club soda to the flour mixture until you have a nice smooth batter. This batter should be runny but fall in ribbons, similar to the consistency of crepe batter. Add more club soda if it seems too thick, or a little flour if it needs some more body.Preheat your frying oil 350 F. To a new mixing bowl add a cup or so of flour. Remove the fish from the fridge and pat any moisture off the filets so they are completely dry. Dip the fish into the bowl of plain flour to coat and then into the wet batter. Fry until golden brown and cooked through, about 6-8 minutes. Remove to a tray and immediately season with salt. Carefully add a small amount of frying oil to the Nashville hot seasoning you set aside and stir to combine. Paint the hot seasoned oil all over the fried filets and serve immediately with your favorite dipping sauce. Did you make this recipe?Tag @thegoldenbalance on instagram and hashtag it #thegoldenbalance seafoodfriedtechnique Eleanor Debel
NASHVILLE HOT FRIED FISH Apr 1 Written By Eleanor Debel https://www.youtube.com/shorts/hGpop6jPNT0PrintNASHVILLE HOT FRIED FISHYield 4Prep time30 MinCook time15 MinInactive time30 MinTotal time1 H & 15 MIngredients6-8 4oz cod fillets, rinsed, dried in the fridge for 30 min and patted dry with paper towels For the Batter2 cups flour, plus more flour for dusting the fish before frying 1 cup rice flour 1 tsp baking powder ¼ cup nashville hot seasoning powder, divided ⅔ cup club soda, very cold To Finish:Frying oil Ranch, blue cheese or whatever dipping sauce you prefer to serve with InstructionsTrim any skin off the fish filets and make sure they are very dry to begin. Season the fish with salt, and arrange the filets on a wire rack set into a sheet tray, then set aside into the fridge, uncovered, to dry out for 30 minutes. Combine the flour, rice flour, baking powder and 2 Tbsp of the Nashville hot seasoning into a large bowl and whisk to combine. Add the remaining 2 Tbsp of Nashville hot seasoning into a medium sized, heat proof shallow bowl and set aside. Whisk in the cold club soda to the flour mixture until you have a nice smooth batter. This batter should be runny but fall in ribbons, similar to the consistency of crepe batter. Add more club soda if it seems too thick, or a little flour if it needs some more body.Preheat your frying oil 350 F. To a new mixing bowl add a cup or so of flour. Remove the fish from the fridge and pat any moisture off the filets so they are completely dry. Dip the fish into the bowl of plain flour to coat and then into the wet batter. Fry until golden brown and cooked through, about 6-8 minutes. Remove to a tray and immediately season with salt. Carefully add a small amount of frying oil to the Nashville hot seasoning you set aside and stir to combine. Paint the hot seasoned oil all over the fried filets and serve immediately with your favorite dipping sauce. Did you make this recipe?Tag @thegoldenbalance on instagram and hashtag it #thegoldenbalance seafoodfriedtechnique Eleanor Debel
