Tripletail Fish & Chips Recipe
Dusted in our unique breading & deep fried. Served with our French fries & homemade coleslaw.
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Ingredients
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Trepiletail Fish (breading & fry)
French Fries
Homemade Coleslaw
Tartar Sauce & Garnish
Method
Trepiletail Fish (breading & fry)
Prepare fillets
Pat tripletail fillets dry with paper towels. Season both sides lightly with 1/2 teaspoon kosher salt and a pinch of black pepper; set on a tray in the refrigerator while you prepare the batter and oil.
Make dry mix
In a shallow bowl combine 1 cup all-purpose flour, 1/4 cup cornstarch, 1/2 cup fine breadcrumbs, 1/4 cup dry milk powder, 1 teaspoon baking powder, 1 1/2 teaspoons kosher salt (remaining), 1 teaspoon black pepper, 1 teaspoon paprika and 1/2 teaspoon garlic powder. Whisk until evenly combined.
Make batter
In a separate bowl whisk together 2 large eggs and 1 cup cold sparkling water or cold lager until frothy. Pour about half of this liquid into the dry mix and whisk lightly to make a thick, smooth batter. Adjust by adding a few tablespoons more liquid if too thick; it should coat the back of a spoon.
Heat oil
Pour 1.5 cups neutral oil into a heavy-bottomed skillet or deep fryer (enough for about 1–1.5" depth) and heat to 350°F (175°C). If you don't have a thermometer, test with a small drop of batter — it should sizzle and float immediately without burning.
Coat and fry fish
Working in batches of 1–2 fillets, lightly dust each fillet in a tablespoon of plain flour to help batter adhere, then dip into the batter, allowing excess to drip off. Carefully lower into hot oil and fry for 3–4 minutes per side (6–8 minutes total) until deeply golden and an instant-read thermometer in the thickest part reads 135–140°F (57–60°C). Avoid overcrowding. Transfer to a wire rack set over a sheet pan to drain and keep warm.
Finish
If the crust is not crisp enough after resting, return fillets to 375°F (190°C) oil for 30–45 seconds to finish crisping. Sprinkle lightly with flaky salt just before serving.
French Fries
Prep and soak
Cut 2 lbs russet potatoes into 1/2" fries. Place in a large bowl and cover with cold water. Soak for at least 30 minutes (or up to 3 hours) to remove surface starch. Drain and pat very dry with towels.
Par-fry (first fry)
Heat vegetable oil in a deep fryer or heavy pot to 300°F (150°C). Toss the dried potato sticks with 2 teaspoons cornstarch (this creates a light extra-crisp exterior). Working in batches, fry for 4–5 minutes until softened but not browned. Remove to a paper-lined tray or wire rack and let cool for 10–15 minutes.
Final fry & season
Increase oil temperature to 375°F (190°C). Fry par-fried potatoes in batches for 2–3 minutes until golden brown and crisp. Drain on paper or a rack, immediately season with 1 teaspoon salt, and keep warm in a low oven while finishing remaining fries.
Homemade Coleslaw
Make dressing
In a mixing bowl whisk together 1/2 cup mayonnaise, 1 tablespoon apple cider vinegar, 1 teaspoon sugar, 1 teaspoon Dijon mustard, 1/2 teaspoon celery seed (if using), 1/2 teaspoon salt and 1/4 teaspoon black pepper until smooth.
Toss slaw
Combine 3 cups shredded green cabbage, 1 cup shredded red cabbage and 1 grated carrot in a large bowl. Add dressing and toss until evenly coated. Taste and adjust seasoning. Chill for at least 15 minutes before serving to let flavors meld.
Tartar Sauce & Garnish
Make tartar sauce
Stir together 1/4 cup mayonnaise, 2 tablespoons finely chopped dill pickles, 1 teaspoon chopped capers and 1 tablespoon lemon juice. Taste and add a pinch of salt or more lemon if desired. Chill until serving.