At Good Hot Fish, chef Ashleigh Shanti serves up a modern twist on Southern fish camp classics, highlighting fried catfish and nostalgic sides in a cozy spot that’s rich in culture and flavor.
"Operating from a tiny, hip counter-service space on the bustling South Slope, chef Ashleigh Shanti’s Good Hot Fish restaurant definitely isn’t your grandma’s fish camp. But it does deliver — on brightly colored plastic Frisbees, no less — a craveable, high-end yet decidedly unfancy take on Southern fish camp cuisine. The namesake sandwich of perfectly fried North Carolina catfish and buttermilk tartar sauce layered unceremoniously between two pieces of white bread sounds far too simple for its price tag. But the first steaming, melt-in-your-mouth bite has the power to mint new believers instantly. The Ranchovy bowl (an expertly gussied-up version of the classic iceberg lettuce salad) is another good bet as are many other sides, including the deeply satisfying Sea Island red peas and rich, gooey baked macaroni." - Gina Smith
"A newcomer to Asheville's restaurant scene, known for its fish-fry offerings. It played a key role in the hurricane relief efforts by hosting collaborative events with other chefs." - Kayleigh Ruller
"At Good Hot Fish, nestled in the Blue Ridge Mountains, the go-to move is the restaurant’s namesake: fried catfish dredged in local cornmeal served between thin slices of white bread with a generous dollop of tangy buttermilk tartar sauce. The sandwich — and the restaurant — are odes to the fish camps that once proliferated around Southern Appalachia as well as the “badass fish-frying women” of chef Ashleigh Shanti’s childhood in Virginia Beach. Shanti first garnered national attention for bringing Affrilachian flavors to the menu at Asheville’s Benne on Eagle. At Good Hot Fish, where she is both owner and chef, she’s telling more of her story. The dining room proudly displays her parents’ collection of Jet magazines, black-and-white photography of Black Asheville, and cheeky paintings illustrated by her wife. The menu, full of twists on Southern staples, pulls inspiration from Black Appalachia as well as a bit of Japan, where her father used to travel for work. Instead of cornbread, Shanti offers a sweet potato okonomiyaki, which is every bit as comforting. She turns local steelhead trout into a slice of lunch meat for a riff on the classic bologna sandwich, griddled with translucent white onions, slices of American cheese, and a hit of mustard. Finally cooking exactly how she likes, Shanti is also cooking for her chosen community of Asheville, who supported her pop-ups and queued up on day one of Good Hot Fish. And when Hurricane Helene devastated the region, she was among the first wave of chefs volunteering to provide meals to her displaced neighbors. Her restaurant wasn’t damaged by the storm, but without potable water, most of the area businesses remain closed. When the region’s systems and roads are restored, the establishments of Western North Carolina deserve our support, including a meal at Good Hot Fish. — Erin Perkins, Eater Carolinas editor" - Eater Staff
"The signature hot fish sandwich — lightly-breaded, golden-fried, flakey AF North Carolina catfish fillets tucked between two slices of white bread and smeared with tangy buttermilk tartar sauce — is the calling card to Ashleigh Shanti’s feverishly anticipated homage to fish camps and the bad-ass fish frying women in her family. But the trout bologna and cheese sandwich, Sea Island red peas, stewed greens, salt and vinegar pork rinds, and the sweet potato-cabbage pancake will call you back for more. There’s plenty of cold beer, including non-alcoholic, in the cooler case." - Kay West
"A new restaurant opened by Ashleigh Shanti, a James Beard semi-finalist who competed on Top Chef." - Travel + Leisure Editors
