Nashville Hot Fish Sandwich

Turn up the flavor with our Nashville Hot Fish Sandwich—a bold twist on a Southern classic. Featuring our fully cooked, MSC-certified wild-caught pollock square coated in a golden, crispy panko crust, this sandwich delivers premium convenience without sacrificing taste. Served on a toasted brioche bun, layered with tangy bread-and-butter pickles, a cool and creamy dill pickle slaw, and finished with a drizzle of spicy cayenne-infused oil, it’s the perfect balance of heat and crunch. Easy to execute, big on flavor, and built to impress—this is indulgence made simple.

Serves: 15

Prep time: 20-30 minutes

Cook time: 20-30 minutes

Ingredients

Preparation

15 ea Panko Breaded Pollock Square
15 ea Brioche Bun (lightly toasted)
30 ea Bread And Butter Pickles

Creamy Dill Pickle Slaw

1 lb Green Cabbage, sliced
3 oz Purple Cabbage, sliced thin
2.5 oz Carrots, shredded
8 oz Dill Pickles (grated)
4 fl-oz Mayo
1 tsp Sugar
5 tbsp Dill Pickle Juice
4 tsp Dill, chopped
1/4 tsp Celery Seed
1/4 tsp Garlic Powder
1/4 tsp Salt
1/4 tsp Pepper

Spicy Cayenne Infused Oil

8 oz Olive Oil
4 oz Crushed Red Pepper (flakes)
3 tbsp Cayenne
1 ea Pepper (Hot Pencil Pepper, cut in half)

Tips from the chef: Culinary Creativity- Think beyond the bun: Elevate the pollock square by using it as the centerpiece for global flavor profiles. Try a Korean-inspired build with gochujang aioli, kimchi slaw, and sesame brioche, or a Mediterranean twist with tzatziki, pickled red onions, and warm pita. Its mild flavor and crispy texture make it a versatile canvas for bold sauces and vibrant garnishes. Operational Convenience- Speed without sacrifice! Because the pollock square is fully cooked, you can go from freezer to plate in minutes—just bake or fry to achieve a golden crunch. This reduces labor, ensures consistent quality, and minimizes food safety concerns, making it ideal for high-volume kitchens or limited-staff operations during peak periods. Build craveable LTO's- Use the pollock square to create seasonal or regional limited-time offers that drive traffic and margin. Pair it with trending flavors like Nashville hot, citrusy harissa, or smoky chipotle to keep menus fresh and exciting. Its versatility allows you to innovate without adding complexity to your back-of-house.

Prepare the Panko Breaded Pollock Square according to the package instructions.
Combine the cabbage, carrots and grated pickles in a bowl. In a separate bowl, make the dressing by combining the mayo, sugar, pickle juice, dill, and other spices. Whisk well before adding the cabbage, carrots, and pickles, toss to combine. Cover and refrigerate at least 1 - 2 hours to allow the flavors to combine.
Add the oil, crushed red pepper, cayenne powder and cut hot pepper to a double boiler or a glass bowl set over a saucepan of simmering water. Gently warm the mixture over low heat. Do not let it boil, as this can negatively affect the oil's flavor. Heat the mixture for 20 - 30 minutes, occasionally stirring. Remove the oil from the heat and allow it to cool completely. Remove the cut hot pepper before storing in an airtight glass bottle or jar. The oil can last for several months in a cool, dark place.
On bottom bun add the fully cooked Pollock square, brush with spicy cayenne- infused oil, top with creamy dill pickle slaw, two bread and butter pickles and finish with the top bun.