Hogfish & Chips Recipe

Prepare fish

Pat hogfish fillets dry with paper towels and cut into 1- to 1.5-inch wide strips or bite-size pieces. Keep chilled until ready to bread.

Set up breading station

Place flour, cornstarch, cornmeal, panko and dry seasonings (1 tsp salt, 1/2 tsp black pepper, paprika, garlic powder, onion powder, cayenne) in a shallow dish and whisk to combine. In a second shallow dish, whisk eggs with buttermilk until smooth.

Bread the hogfish

Dredge each hogfish piece first in the dry mixture, shaking off excess, then dip into the buttermilk-egg mixture, then press into the dry mixture again (double-dip) to form an even coating. Place breaded pieces on a wire rack to rest for 10 minutes; this helps the coating adhere.

Heat oil

Pour 6 cups of neutral oil into a deep heavy pot or fryer and heat to 350°F (175°C). If you don't have a thermometer, test by dropping a small breadcrumb — it should sizzle and float immediately with gentle bubbling.

Fry hogfish

Working in batches to avoid crowding, carefully lower breaded hogfish pieces into the hot oil. Fry for 2.5–4 minutes per batch, turning once if needed, until golden brown and the internal fish temperature reaches 145°F (63°C). Remove with a slotted spoon to a wire rack set over a sheet pan to drain. Keep warm in a 200°F (95°C) oven if frying remaining batches.

Prepare potatoes

Peel (optional) and cut russet potatoes into 1/3-inch sticks. Rinse in cold water until runoff is clear to remove surface starch. Soak the cut fries in a bowl of cold water for at least 30 minutes (or up to 2 hours) to improve crispness. Drain and pat completely dry with towels.

First fry (blanch)

Heat 3 cups vegetable oil in a heavy pot to 325°F (160°C). Fry potatoes in small batches for 3–4 minutes until just tender but not browned. Remove and drain on paper towels or a wire rack.

Second fry (crisp)

Increase oil temperature to 375°F (190°C). Fry blanched fries in batches for 2–3 minutes until golden and crisp. Drain on paper towels or a wire rack and immediately season with 1 tsp salt.

Make dressing

In a bowl, whisk together mayonnaise, apple cider vinegar, sugar, Dijon mustard, celery seed, 1/2 tsp salt and 1/4 tsp black pepper until smooth.

Toss slaw

Combine shredded green cabbage, shredded red cabbage and grated carrot in a large bowl. Pour dressing over the vegetables and toss to coat evenly. Chill for at least 15 minutes to let flavors meld; taste and adjust seasoning if needed.

Plate hogfish pieces with a generous portion of French fries and a scoop of coleslaw. Serve with lemon wedges and tartar sauce on the side. Squeeze lemon over fish just before eating.