Nashville Hot Fish and Chips

Instructions

1. 1Soak the cut fries in a large bowl of cold water for 15 minutes, then drain and pat completely dry.
2. 2Pour vegetable oil into a heavy Dutch oven to a depth of 3 inches and heat to 325 F. Fry the potatoes in 2 batches for 5 minutes until just tender but not browned. Transfer to a wire rack.
3. 3Raise the oil to 375 F. In a shallow dish, whisk the flour with 1 tablespoon cayenne, the smoked paprika, garlic powder, and 1 teaspoon kosher salt.
4. 4Dip the fish strips in buttermilk, let the excess drip off, then press them into the seasoned flour until fully coated.
5. 5Fry the fish in batches for 3 to 4 minutes until the crust is deep golden and the fish flakes easily. Drain on a clean rack and sprinkle with a pinch of salt.
6. 6Return the fries to the 375 F oil and cook 2 to 4 minutes until deeply crisp and golden. Drain and season with salt.
7. 7Melt the butter in a small saucepan over low heat. Whisk in the remaining 2 tablespoons cayenne and the brown sugar until smooth and glossy.
8. 8Brush the hot fish generously with the cayenne butter. Serve immediately with the chips.

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