American
👍 Beginner Friendly
1h 5measy
AmericanDinner
Recipe Story
origins & traditionsNashville Hot Catfish with Coleslaw is a contemporary twist on classic Southern fish fry traditions, combining the legendary Nashville hot spice treatment with tender catfish fillets. The fish is dredged in seasoned flour, fried to golden perfection, and then brushed with a cayenne-infused butter sauce that delivers the signature heat Nashville cuisine is famous for. The cooling coleslaw provides the perfect counterbalance with its crisp cabbage, tangy dressing, and subtle sweetness. This dish celebrates American comfort food while showcasing the bold, unapologetic flavors that define modern Southern cooking. Whether you are hosting a casual family dinner or looking to impress guests with restaurant-quality fried fish, this recipe delivers on both flavor and presentation. The contrast between the spicy, crispy exterior and the flaky, mild catfish creates an unforgettable eating experience that will have everyone coming back for seconds.
Instructions
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Pat catfish fillets dry with paper towels and season with salt and black pepper. Set aside.
In a shallow bowl, combine flour, paprika, cayenne pepper, and 1 teaspoon salt.
In a large deep skillet, heat vegetable oil to 350°F over medium-high heat (oil should be about 1 inch deep).
Dredge each catfish fillet in the seasoned flour mixture, coating both sides thoroughly. Shake off excess flour.
Carefully place catfish fillets in the hot oil, working in batches to avoid overcrowding. Fry for 4-5 minutes per side until golden brown and cooked through.
While fish is frying, prepare the Nashville hot sauce: In a small bowl, mix melted butter with cayenne pepper, paprika, and a pinch of salt.
Remove fried catfish to a wire rack placed over a sheet pan. Immediately brush generously with the hot sauce mixture on both sides.
For the coleslaw: In a large bowl, combine shredded cabbage and shredded carrots.
In a separate bowl, whisk together mayonnaise, vinegar (apple cider), honey, salt, and black pepper until smooth.
Pour dressing over cabbage mixture and toss until evenly coated. Refrigerate until ready to serve.
Serve hot catfish fillets alongside a generous portion of coleslaw.
Nashville Hot Catfish with Coleslaw
4.5 (43)
Crispy fried catfish fillets coated in a fiery Nashville-style hot sauce blend, served alongside a refreshing homemade coleslaw. This Southern-inspired dish brings bold flavors and satisfying crunch to your dinner table.
medium
45 min
4 servings
Ingredients
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Main
- 680 grams tuna, catfish fillets, fresh or thawed
Coating
- 1 1/2 cups flour, all-purpose
- 2 teaspoons paprika
Sauce
- 3 teaspoons cayenne
- 4 tablespoons butter, melted
Frying
- 2 cups vegetable-oil
Coleslaw
- 4 cups cabbage, shredded
- 2 pieces carrots, shredded
Coleslaw Dressing
- 1/2 cups mayonnaise
- 2 tablespoons vinegar-apple-cider
- 1 tablespoons honey
Seasoning
- 2 teaspoons salt
- 1 teaspoons black-pepper, freshly ground
Chef Tips
expert advice•For extra heat, increase the cayenne pepper in the hot sauce to your desired spice level.
•You can substitute catfish with tilapia or cod if preferred.
•The coleslaw can be made up to 4 hours ahead and kept refrigerated.
•For a milder version, reduce the cayenne and add more paprika for color.
•Make sure your oil stays at a consistent 350°F for the crispiest results.
•If you do not have a thermometer, test with a small piece of bread—it should brown in about 60 seconds.
•The hot sauce should be applied immediately after frying while the fish is still hot to help it adhere properly.
•Serve with pickle slices and white bread for an authentic Nashville hot experience.
•Leftover coleslaw makes a great sandwich topping the next day.
