Thanksgiving Turkey Alternatives: Potato Encrusted Tripletail

If the arrival of cool fall weather has you craving a hearty fall fish recipe that melts in your mouth, or you are looking for an alternative to turkey for thanksgiving, you’ll want to try this potato encrusted tripletail dish. This is one of the best fish recipes for fall because anglers often target and catch tripletail during the month of October by fishing along stone crab buoys in Florida nearshore waters.

This tasty fall fish dinner recipe is likely to be a favorite of family and friends once they try it. The tripletail fillets are pan-fried and then baked in the oven to ensure that the fish cooked through, which means it’s an easy fall fish recipe with a wonderful texture and flavor.

Fall Fish Recipe Ingredients

 
  • 4 tripletail fillets (6 to 8 ounces each)
  • 3 Russet potatoes (shredded)
  • ½ cup extra virgin olive oil
  • 1 cup flour
  • 4 eggs
  • 1 cup milk
  • 1 cup heavy cream
  • 2 Tablespoons butter
  • Salt and white pepper to taste
  • 2 Roma tomatoes
  • ½ finely chopped yellow onion
  • 2 tablespoons coarse-ground mustard
  • ½ cup finely chopped parsley

Cooking Preparation

This is a fall fish dinner recipe that is rich and flavorful for the cooler fall months. If you’re not sure how to cook fish, just follow these step-by-step instructions.

 

Step One

Peel and shred potatoes, rinse thoroughly with cold water and squeeze dry. Spread out on a sheet tray.

 

Step Two

Beat milk and eggs together in a bowl to create an egg wash. Preheat oven to 400 degrees.

 

Step Three

Season fish then dredge in the flour, then in the egg wash, then back into the flour.

 

Step Four

Coat all sides of the fish with an even layer of shredded potatoes.

 

Step Five

Heat the olive oil in a sauté pan. Place potato-coated fillets into the pan and brown the potatoes until golden.

 

Step Six

Place fish on a sheet pan and into the oven at 400 degrees for about 8 minutes (size and thickness of the filets may vary the cooking time slightly).

 

Step Seven

Prepare the mustard cream sauce by sautéing 2 tablespoons of butter with 1/2 of the onion (finely chopped) and stir until clear. Then add a pinch of salt and pepper and 1 cup heavy cream along with the 2 tablespoons of coarse mustard. Bring to a boil stirring frequently.

 

Step Eight

Plate fish and pour mustard cream sauce over the top. Garnish with the chopped Roma tomato and finely chopped parsley.

This potato encrusted tripletail dish is a special occasion treat for cool weather months. If you’re looking for something on the lighter side, you can make a healthy fall fish recipe like lemon pepper salmon or ceviche too.


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Debbie Hanson

Debbie Hanson

Debbie Hanson is an award-winning outdoor writer, women’s sport fishing advocate, IGFA world record holder, and freshwater guide living in Southwest Florida. Hanson’s written work has appeared in publications such as Florida Game & Fish Magazine, BoatUS Magazine, and USA Today Hunt & Fish. To learn more about her work, visit shefishes2.com or follow her on Instagram @shefishes2.

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