Arby’s, founded in 1964, is the first nationally franchised sandwich restaurant brand with nearly 3,400 restaurants worldwide. The Arby’s brand purpose is to “inspire smiles through delicious experiences.” Arby’s delivers on its purpose by celebrating the art of Meatcraft with a variety of high quality proteins and innovative, craveable sides, such as Curly Fries and Jamocha shakes. Arby’s Fast Craft restaurant services feature a unique blend of quick serve speed combined with the quality and made for you care of fast casual. Arby’s Restaurant Group, Inc. is the franchisor of the Arby’s Brand and is headquartered in Atlanta, Ga.
It’s fish season at Arby’s, and that means wild-caught Alaskan pollock breaded and fried to perfection then served in sandwiches and flatbreads through early April. Never satisfied with the status quo, Arby’s has turned to a culinary spice trend to give guests a hot take on a familiar favorite.
Nashville Hot Fish is Arby’s twist on the Nashville hot chicken craze. The wild-caught Alaskan pollock fillet is fried and then coated with a spice blend of cayenne pepper, paprika, salt and garlic powder, then topped with dill pickles, shredded lettuce and Parmesan Peppercorn Ranch on a sesame seed bun. Arby’s Nashville Hot Fish fillet is also available wrapped in a warm flatbread, or as the King’s Hawaiian Nashville Hot Fish Deluxe with cheddar, dill pickle, tomato and shredded lettuce on a sweet King’s Hawaiian® bun.
In addition to Nashville Hot Fish, Arby’s popular fish lineup remains intact, including the Crispy Fish, Crispy Fish Flatbread and King’s Hawaiian Fish Deluxe. Guests can now enjoy any two Arby’s fish sandwiches for only $5.
NASHVILLE HOT FISHArby's Copycat Recipe
vegetable oil (for frying)
1 1/2 cups cornmeal (finely ground)
1 cup all-purpose flour (divided)
1 tablespoon cornstarch
2 teaspoons onion powder
1 teaspoon mustard powder
1 teaspoon cayenne pepper
1 teaspoon Kosher salt
1/2 teaspoon freshly cracked black pepper
2 cups cold seltzer
4 whitefish fillets (skinless)
In a large Dutch oven or cast iron pan, preheat about 2 inches of vegetable oil to 360 degrees.
Whisk the cornmeal, a 1/2 cup of all-purpose flour, cornstarch, onion powder, mustard powder, cayenne pepper, salt and pepper. Slowly whisk in seltzer until combined.
In a large shallow baking dish, add the remaining 1/2 cup of all-purpose flour. Season the fish fillets with salt and pepper on both sides. Dredge the fish in the flour, coating both sides of the fillet, then dredge in the cornmeal batter and gently place into the preheated oil. Fry until fish is cooked through and golden brown, about 4-5 minutes on each side. Remove to a paper towel-lined plate and allow to cool slightly. Repeat with remaining fish fillets.
Following a popular limited-time release of Bourbon BBQ Sandwiches last year, the lineup returns with a new crispy buttermilk chicken option to go along with brisket that has been hickory-smoked for 13-hours and USDA-choice Angus steak.
The proteins are topped with brown sugar bacon, crispy onion strings, natural cheddar cheese and a BBQ sauce made with oak barrel-aged Kentucky bourbon, cider vinegar, tomato paste, brown sugar, yellow mustard and Worcestershire sauce, all served on a star-top bun.
Guests can also order the three featured proteins – brisket, steak and buttermilk chicken – plus brown sugar bacon, crispy onion strings, natural cheddar cheese and Bourbon BBQ Sauce on a single sandwich called the Bourbon BBQ Triple Stack. The addition of chicken to the stack puts this massive sandwich in a league occupied by only one other: Arby’s famous Meat Mountain.
Also back by popular demand at Arby’s is the Orange Cream Shake. The creamy, orange-flavored shake is available for a limited time in 12-ounce, 16-ounce, 24-ounce and 32-ounce sizes
Chicago, Philadelphia and New York are big, bold American cities with famous sandwiches that call them home. Chicagoans love their Italian beef, while in Philadelphia the cheesesteak reigns supreme. In New York there are many famous eats, but when it comes to sandwiches, none as beloved as the Reuben. The only issue for sandwich lovers across the country is finding worthy versions of these classics outside of the big cities they were created in…until now.
Arby’s will pay homage to these urban icons by offering a new line of Big City Sandwiches to guests nationwide in March.
Sandwich builds for the Arby’s Big City Sandwiches include:
- Chicago-Style Beef Dip: thinly sliced roast beef with melted Swiss cheese, fire-roasted red and yellow peppers, Italian seasoning and banana peppers on a toasted sub roll. Served with a side of warm au jus for dipping.
- Fire-Roasted Philly: Angus steak with melted provolone cheese, fire-roasted red and yellow peppers, roasted garlic aioli and Italian seasoning on a toasted sub roll.
- New York Reuben: sliced corned beef with melted Swiss cheese, tangy sauerkraut and creamy Thousand Island dressing on toasted marble rye bread; also available as a New York Double Stack Reuben with twice the corned beef.
If good things come to those who wait, smoked meat aficionados across America are in for another treat from Arby’s. That’s because Arby’s returned to the same family owned smokehouse in Texas, that last year helped bring the now famous 13 hour Smokehouse Brisket Sandwich to life, to develop the next Smokehouse superstar: the Smokehouse Turkey Sandwich.
The new sandwich features sliced turkey that has been mesquite smoked in Texas for eight hours, topped with natural smoked cheddar cheese, crispy onions and white BBQ sauce on a specialty roll.
It joins Arby’s best selling new menu item in company history, the Smokehouse Brisket Sandwich, which offers layers of 13 hour hickory smoked brisket, garnished with smoked gouda, crispy onions, mayo and BBQ sauce on a toasted specialty roll.
This sandwich went viral last year. It cost $10.
Arby's Meat Mountain is a secret menu item featuring every single meat available from Arby's.
Let's break it down, bottoms up: bun, two breaded and deep fried chicken tenders, 1.5 ounces of roast turkey, 1.5 ounces of ham, one slice of big-eye Swiss cheese, 1.5 ounces of corned beef, 1.5 ounces of brisket, 1.5 ounces of Angus steak, one slice of natural cheddar cheese, 1.5 ounces of roast beef, three half slices of peppered bacon, bun.
HOT ROAST BEEF SANDWICHES
Makes 4 Sandwiches
1 (10.5 oz.) can Campbell's Condensed French Onion Soup
1 tablespoon Worcestershire sauce
3/4 pound thinly sliced deli roast beef
4 soft hoagie rolls
4 slices deli provolone cheese
Heat oven to 400 degrees. Heat soup and Worcestershire sauce in a 2 quart saucepan over medium high heat to a boil. Add the beef and heat through, stirring occasionally.
Divide the beef among the rolls. Top the beef with cheese and place the sandwiches on a baking sheet. Bake for 3 minutes or until the sandwiches are toasted and the cheese is melted. Spoon the soup mixture onto the sandwiches.