This was honestly the best fish sandwich I’ve ever eaten.
Using a slightly modified take on the now-classic Nashville Hot Chicken recipe, I subbed in pike fillets (tasty and tender, yet firm), and put it all on a bun. I used sorrel instead of lettuce because I like the way the tartness cuts through the richness of the fried fish and sauce, much like the lemon or vinegar you get with fish and chips, but you can use regular iceberg or romaine lettuce instead. This isn’t a healthy recipe by any means, so make it a treat and go all in for the heavy oily goodness of the hot sauce that the fried pike gets smothered in!
About Adam Berkelmans:
Adam Berkelmans, also known as The Intrepid Eater, is a passionate ambassador for real food and a proponent of nose to tail eating. He spends his time between Ottawa and a cozy lake house north of Kingston, Ontario. When not cooking, he can be found hunting, fishing, foraging, gardening, reading, traveling, and discovering new ways to find and eat food.