Nashville Hot Halibut Sandwich Food

NASHVILLE HOT HALIBUT SANDWICH

Steps:

• In a large pot over high heat, combine 1 cup (240 ml) of the canola oil and the Scotch bonnet, bird's eye, and jalapeño chiles and cook until a deep-fry thermometer reaches 350°F (175°C). Turn off the heat and let steep for 30 minutes. Working in 2 batches, pour into a blender and blend until smooth. Pass through a fine chinois or strainer into a medium pot. Heat again, then add the butter, cayenne, and paprika and stir with a whisk. Set aside and keep warm.
• In a large Dutch oven, heat the remaining 4 cups (800 ml) canola oil over medium-low heat to 320°F (160°C).
• Mix the flour and salt in a medium bowl, whisk the eggs in another medium bowl, and put the panko in a third medium bowl. Dust a piece of fish in the flour, then dip in the eggs, then coat in the panko. Place on a wire rack set over a baking sheet. Repeat with the remaining halibut.
• Once the oil has come up to temperature, use a spider to carefully lower 2 pieces of the breaded halibut into the oil. Cook until golden and the internal temperature is 275°F (135°C), 4 to 6 minutes. Scoop out the fish and rest on a baking sheet with a rack set on it. Repeat with the remaining halibut and spoon the hot chile oil over it until the fish is covered and glossy.
• Build your sandwiches: Lay out the bottom bread, mayo, then pickles, the halibut, followed by the cheese and onion slices. Slather mayo on the top bread and squish the sando down.

NASHVILLE-STYLE HOT CHICKEN SANDWICH

Steps:

• In a large heat-resistant bowl, whisk together the cayenne, brown sugar, chile powder, granulated garlic, paprika, 1 tablespoon salt and 1 teaspoon black pepper. Sprinkle the spice mixture on all sides of the chicken. Transfer the chicken to a container and refrigerate at least 1 hour and up to 3 hours. Leave the remaining spice mixture in the bowl.
• In a large Dutch oven, heat the oil until a deep-fry thermometer inserted in the oil registers 350 degrees F. Position a wire rack on a baking sheet.
• Whisk together the buttermilk, hot sauce and eggs in a shallow bowl. Put the flour in a second bowl and season with salt and pepper. Dunk the chicken first in the buttermilk mixture, then dredge in the seasoned flour and coat thoroughly. Gently drop the chicken into the oil, in batches if necessary, and fry until golden brown, 10 to 12 minutes. Transfer the cooked chicken to the wire rack.
• Carefully add about 1 large ladleful (6 to 8 ounces) of the frying oil to the reserved spice mixture to let it bloom. Be careful, as it will bubble aggressively. Whisk until smooth. Brush the fried chicken with the bloomed spiced oil as desired.
• For the sandwich build: Meanwhile, halve the Hawaiian rolls, spread with butter and toast on a griddle. Put the hot chicken on the griddled buns, top with pickles, lettuce and a schmear of mayo.

GRILLED HALIBUT SANDWICHES

Steps:

• Preheat a nonstick skillet or well-seasoned cast iron grill pan over medium-high heat. Drizzle halibut with oil, season with Old Bay, salt and pepper, and grill on a hot pan, 4 or 5 minutes on each side.
• Place melted butter in a small dish and add juice of 1/2 lemon.
• Combine all ingredients for the tartar sauce in a small bowl: mayonnaise, sweet relish, chopped dill, onion, dill, chives, lemon, and pepper sauce. Stir to combine.
• Lightly toast buns on grill pan when you remove fish from heat.
• To assemble, brush bun bottoms and fish with lemon butter. Top fish with tomato and lettuce and slather the bun tops with tartar sauce, then serve. Serve with chips to complete meal.

GRILLED HALIBUT SANDWICH

Steps:

• Drizzle all ingredients with olive oil and lime juice.
• Sprinkle with garlic, salt, pepper and Italian seasoning to taste.
• Over direct grill all ingredients except for bread.
• Flip as they char just a couple minutes.
• Place bread on grill flipping when one side is toasted.
• Place bread on a platter when grilled to your likeness, layer ingredients as they cook to desired doneness on the bread. Be sure to remove the charred skin from the peppers and discard the skin. Remove toothpicks from onions and distribute along the sandwich.
• Drizzle olive oil or spread mayonnaise on bread if desired.
• Cut into 4 servings and enjoy!