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.


Credit: Stephen DeVries; Prop Styling: Thom Driver; Food Styling: Mary Claire Britton

Recipe Summary

30 mins
30 mins
Serves 4


Ingredient Checklist


Instructions Checklist
  • 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.