Food and Recipes Recipes Buttermilk-Fried Nashville Hot Fish Sandwich Be the first to rate & review! Nashville's spiciest export—originated at Prince's Hot Chicken Shack as a raging-hot revenge recipe turned spicy sensation—packs just as much punch with a seasoned halibut fillet. Bask in the heat from extra cayenne pepper or dial it down with a hearty dollop of our herbed cream sauce. Trust us, we won't judge. By Southern Living Test Kitchen Southern Living Test Kitchen The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama. Southern Living's editorial guidelines Published on June 17, 2020 Print Rate It Share Share Tweet Pin Email Photo: Stephen DeVries; Prop Styling: Thom Driver; Food Styling: Mary Claire Britton Active Time: 30 mins Total Time: 30 mins Yield: 4 serves Ingredients 1/2 cup peanut oil 1 tablespoon granulated sugar 1 tablespoon cayenne pepper 1 teaspoon paprika 1/2 teaspoon garlic powder Canola oil 4 (5- to 6-oz.) skinless halibut fillets 2 cups whole buttermilk 1 cup self-rising flour 3 teaspoons kosher salt 4 kaiser rolls 1/2 cup dill pickle chips, plus more for serving Directions Heat peanut oil in a small saucepan over medium to 325°F. Stir together sugar, cayenne, paprika, and garlic powder in a heatproof bowl. Whisk in hot peanut oil. Set aside. Pour canola oil to depth of 3 inches into a small Dutch oven; heat over medium to 325°F. Place halibut in a medium bowl, and pour buttermilk over halibut. Let stand 15 minutes. Stir together flour and salt in a medium bowl. Remove halibut fillets from buttermilk, and discard buttermilk. Dredge fillets in flour mixture, shaking off any excess. Cook in hot canola oil until golden brown, crispy, and cooked through, 5 to 6 minutes. Remove fillets from oil, and gently toss in reserved sauce. Place 1 fillet on each roll. Top evenly with pickle chips and Herbed Cream. Serve with additional pickles and Herbed Cream. Rate it Print