The White Fish Plate from Captain D's features tender, flaky white fish fillets lightly battered and fried to a golden crisp, served alongside crispy seasoned fries and tangy coleslaw, offering a classic seafood meal with a perfect blend of crunchy and creamy textures.
Equipments
- Deep fryer
- Fry baskets
- Fish fillet knife
- Cutting board
- Mixing bowls
- Tongs
- Serving plates
- Coleslaw mixing spoon
- Prep table
- Food thermometer
Ingredients
- 1 lb (450g) white fish fillets (such as cod, pollock, or haddock)
- 1 cup all-purpose flour
- 1 cup cornstarch
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup cold water
- Vegetable oil (for frying)
- 3 large russet potatoes
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried parsley
- 1/2 head green cabbage
- 1 large carrot
- 1/4 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon granulated sugar
- 1 teaspoon Dijon mustard
- Salt (to taste)
- Black pepper (to taste)
When selecting white fish fillets, opt for fresh cod, pollock, or haddock to achieve the tender, flaky texture characteristic of Captain D's White Fish Plate. Use cold water in the batter mixture along with all-purpose flour, cornstarch, and baking powder to ensure a light, crispy coating when fried. For the seasoned fries, russet potatoes seasoned with paprika, garlic powder, onion powder, and dried parsley deliver a flavorful, crunchy side. The coleslaw combines shredded green cabbage and carrot with mayonnaise, apple cider vinegar, sugar, and Dijon mustard for a tangy, creamy complement. Your homemade White Fish Plate from Captain D's copycat menu will bring the perfect balance of crunchy, flaky fish, seasoned fries, and creamy coleslaw to your table.
Instructions
- Preheat deep fryer to 350°F (175°C) with enough vegetable oil for frying.
- Slice white fish fillets into portions using fish fillet knife and cutting board.
- In a mixing bowl, whisk together flour, cornstarch, baking powder, 1 teaspoon salt, and 1/2 teaspoon black pepper.
- Add cold water to the dry mixture, whisking until a smooth batter forms.
- Slice russet potatoes into fries; place in cold water, then dry thoroughly.
- In a mixing bowl, toss fries with paprika, garlic powder, onion powder, dried parsley, salt, and pepper.
- Carefully lower fries into fryer basket and fry until golden and crispy; drain on prep table lined with paper towels.
- Dip fish fillets into batter, ensuring even coating.
- Fry battered fish fillets in deep fryer until cooked through and golden brown (internal temperature 145°F/63°C); drain.
- In a mixing bowl, finely shred cabbage and carrot.
- Add mayonnaise, apple cider vinegar, sugar, Dijon mustard, salt, and pepper to the bowl; mix to combine into coleslaw.
- Taste and adjust seasoning of coleslaw as needed.
- Arrange fried fish fillets, seasoned fries, and coleslaw on serving plates.
- Serve immediately.
Substitution
The White Fish Plate from Captain D's copycat menu replicates the tender, flaky white fish fillets lightly battered and fried to a golden crisp, paired with seasoned fries and tangy coleslaw for an authentic seafood experience. You can substitute cod with pollock or haddock depending on availability to maintain the flaky texture and mild flavor. If a deep fryer is unavailable, use a heavy skillet with enough oil for shallow frying, ensuring the fish cooks evenly and achieves a crisp exterior. For a gluten-free option, replace all-purpose flour and cornstarch with a gluten-free flour blend while maintaining the crispiness of the batter. Adjust coleslaw ingredients by adding more apple cider vinegar or sugar to balance tanginess according to your taste preferences.
Tips
Ensure the deep fryer oil is heated to the correct temperature, 350degF (175degC), to achieve crispy, golden fish and fries without excess oil absorption. You should thoroughly dry the sliced potatoes before seasoning and frying to prevent sogginess and ensure a crunchy texture. Use a food thermometer to confirm the fish reaches an internal temperature of 145degF (63degC) for safe consumption. When preparing the coleslaw, finely shred the cabbage and carrot to balance the creamy and tangy flavors effectively.
Nutritions
The White Fish Plate provides a rich source of protein from the white fish fillets, which are low in fat and contribute essential omega-3 fatty acids beneficial for heart health. The crispy fries add carbohydrates and dietary fiber, especially if the russet potatoes are prepared with the skins on, while the seasoning spices offer antioxidants. Coleslaw brings vitamins A and C from cabbage and carrots, along with probiotics if mayonnaise contains live cultures, supporting digestive health. You can enjoy this meal as a balanced option that combines protein, carbs, and vegetables, but be mindful of portion sizes to manage calorie intake due to frying.
Storage
Store leftover white fish fillets and fries in airtight containers and refrigerate promptly to maintain freshness; consume within 2 days for optimal taste and safety. Keep coleslaw chilled in a sealed container and use within 1 to 2 days to prevent spoilage. You can reheat fries and fish in an oven or air fryer at 350degF (175degC) to restore crispiness before serving.
Variation or Alternatives
You can vary the white fish fillets by using tilapia or catfish, which provide different textures and flavors while maintaining the classic flaky result. Swap russet potatoes for sweet potatoes to add a naturally sweeter and nutrient-rich twist to your fries. For the coleslaw, substitute mayonnaise with Greek yogurt to create a tangier and lower-fat dressing without compromising creaminess. Consider baking the fish fillets instead of frying for a healthier option that still delivers a tender and flavorful dish.
Allergies
The White Fish Plate contains fish, which is a common allergen that may cause reactions in individuals with seafood allergies. The batter includes wheat-based all-purpose flour, posing a risk for those with gluten intolerance or a wheat allergy. Your coleslaw contains mayonnaise, which includes eggs, a potential allergen to be mindful of.
Why this recipe?
The White Fish Plate from Captain D's restaurant is popular for its crispy, golden-brown battered fish fillets and tender, flaky white fish that delivers a satisfying texture and flavor. Its perfectly seasoned coating and fresh fish make every bite flavorful and indulgent. You will enjoy recreating this dish at home to capture its authentic taste while customizing seasoning and sides to your preference. Trying a copycat version brings the restaurant-quality experience to your kitchen, combining convenience with delicious, homemade freshness.