Whole catfish or whiting fillets cornmeal-fried and basted in a heavy cayenne-and-lard slick, stacked on white bread with pickles. The North Nashville hot-fish answer to hot chicken.
Bolton Matthews opened Bolton's Spicy Chicken and Fish on Main Street in East Nashville in 1997 with his wife Dolly, using the family hot-chicken recipe of his late uncle Bolton Polk (who had cooked at Prince's). The hot fish is Dolly's branch innovation: the same cayenne-and-lard slick from the hot chicken poured over cornmeal-fried whiting or catfish, stacked on white bread with pickles and queued out the door at lunchtime.
Bolton Polk's Main Street hot chicken shop in East Nashville is the editor's pick on the hot-chicken map: smaller, cheaper and darker-fried than Hattie.
OrderHot chicken thigh sandwich with slaw, plus the hot whiting fish.
TipClosed Sundays and Mondays. Cash and card; tiny counter, takeaway is the move.
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