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Air Fryer Nashville Hot n’ Crunchy Fish Sandwich

Reminiscent of a restaurant favorite, our homemade Nashville Hot n’ Crunchy Fish Sandwich is easy to make and just as satisfying. Air-fried fish fillets are coated in a sweet and spicy hot sauce and nestled between soft Brioche rolls with creamy mayo and tangy pickles. Treat your table to take-out flavors—no drive-through required! 

  • Total Time: 30 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 2 cups buttermilk
  • 4 (5-6 ounce) Wild Alaska pollock fillets (or other favorite firm white fish)
  • 2 large eggs
  • 1¼ cups vinegar-based hot sauce, divided
  • 1 cup flour
  • 1 cup panko breadcrumbs
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • ¼ teaspoon garlic powder
  • ¼ teaspoon plus dash of ground cayenne
  • 1 teaspoon melted butter
  • 1 Tablespoon brown sugar
  • Olive oil or avocado oil spray

For serving:

  • 4 kaiser or Brioche rolls
  • Dill pickle chips
  • Mayonnaise, mayonnaise-sriracha, horseradish or favorite prepared creamy spread (optional)

Instructions

  1. Prepare three low-rimmed bowls for dipping. Place buttermilk in the large bowl. Add fish to the buttermilk and let sit for 10 minutes.
  2. In one of the other two low-rimmed bowls, whisk together eggs and ¼ cup of the hot sauce. In last bowl, combine flour, panko, salt, black pepper, garlic powder and dash of cayenne pepper; use fork to mix well. 
  3. Preheat air fryer to 380 degrees for 5 minutes.
  4. After fish has soaked for 10 minutes, take each fillet and dip into egg mixture one at a time, coating well. Then dredge through flour-panko mixture, ensuring that fillets are coated well.
  5. Spray air fryer basket with olive or avocado oil. Place each fillet in air fryer, leaving space between each piece. (Pieces of fish should not touch. If all pieces don’t fit in basket, cook in two batches.) Spray tops of fillets with oil well and coat all over top of fish. Cook for 7 minutes on 380 degrees. Flip fillets, spray top of fish with oil and cook for 7 more minutes or until crispy and golden. Remove fish and let cool on cooling rack for 5 minutes. (Don’t skip the cooling step—this keeps the fish coating crunchy!)
  6. While fish is cooling, mix remaining 1 cup hot sauce and ¼ teaspoon cayenne pepper, melted butter and brown sugar. Microwave for 30-45 seconds, then mix again.
  7. Place fish on plate, pour half of the sauce evenly over top of fish. Using tongs or fork, gently flip fish and pour remaining sauce over fillets. Place fish on roll, top with mayo or other creamy spread and pickle slices.

Notes

Recommended utensils: Air fryer, 3 bowls, fork or tongs, plate, cooling rack

  • Author: Dish on Fish
  • Cuisine: White Fish

Find it online: https://dishonfish.com/hot-n-crunchy-fish-sandwich/