Nashville Hot Chicken/Cod Sandwich

This is a recipe from Salt Hank's cookbook / https://www.youtube.com/watch?v=Zsu0dIqhMqo

Ingredients

FOR THE WET BATTER - really only for FISH

2 cups all-purpose flour

1 cup rice flour

2 tablespoons baking powder

1 cup vodka

1 (11.2-ounce) bottle pilsner beer

1 tablespoon honey

FOR THE SIMPLE SLAW (other option here if you're lazy is just buy a salad kit for the slaw, also works equally as good)

1 cup thinly sliced white cabbage

1 cup thinly sliced red onion

3 tablespoons apple cider vinegar

FOR THE NASHVILLE HOT

5 teaspoons cayenne

1 teaspoon paprika

1 teaspoon sugar

1 teaspoon kosher salt

1 teaspoon garlic powder

1 teaspoon onion powder

FOR THE CHICKEN or FISH whatever you want

2 cups vegetable oil

2 boneless, skinless, chicken thighs, OR 2 (8-ounce) cod fillets

Kosher salt, for seasoning

Freshly ground black pepper, for seasoning

2 tablespoons unsalted butter

2 sandwich buns

Creole Remoulade, for garnish

Quick Dill Pickles, sliced for garnish

OPTIONAL - buttermilk brine

So I did this when I made it but I guess it's optional: Brine your chicken thighs 4 hours to overnight in a bowl with buttermilk, pickle juice, and seasonings if you want.

for FISH - make the wet batter: In a bowl, stir together the all-purpose flour, rice flour, and baking powder. Stir in the vodka, half of the beer, and the honey. Add more beer until you have the right consistency; it should come out like a loose pancake batter. Adjust by adding more or less beer. I generally find it comes to just a bit shy of a full bottle. Set the batter aside.

for Chicken - just make a dry flour with seasonings

MAKE THE SLAW: In a separate bowl, toss together the cabbage, red onion, and apple cider vinegar to make your slaw. Set aside.

MAKE THE NASHVILLE HOT: In a medium bowl, stir together the cayenne, paprika, sugar, salt, garlic powder, and onion powder. Set aside.

MAKE THE CHICKEN or FISH: In a pot or deep skillet heat your oil up to 350°F.

Season your cod fillets with salt and pepper (CHICKEN doesn't need this step)

For FISH - Carefully dip your cod in the wet batter, and without losing too much batter, gently add it straight into the oil. Drizzle some extra batter on top of the cod in the oil. Also make sure there is enough oil for the chicken/cod to be fully submerged. Move the cod around so it doesn’t stick to the bottom but don’t break the extra crispy chunks off the side. Fry until deep golden brown and crispy, about 3 minutes per side. Set aside on a paper towel−lined plate. Reserve the hot frying oil.

For Chicken - put your chicken from the buttermilk brine into the dry batter, coat it thoroughly, and gently add it straight into the oil. Also make sure there is enough oil for the chicken to be fully submerged. Move the chicken around so it doesn’t stick to the bottom but don’t break the extra crispy chunks off the side. Fry until deep golden brown and crispy, about 8 minutes total. Set aside on a paper towel−lined plate. Reserve the hot frying oil.

In a medium bowl, add 2 tablespoons of your Nashville Hot mix. Carefully ladle about ¼ cup of your hot frying oil into the bowl and mix.

Butter and toast your buns. Layer a large spoonful of the remoulade sauce on the bottom bun, and from there add the slaw, chicken/cod, and then paint on some of your Nashville Hot oil, layer the dill pickles, and finally add more remoulade sauce to your top bun to complete your sandwich. Enjoy!