Crispy Captain Ds Batter-Dipped Fish (Copycat Recipe)
Get ready for crispy, golden-battered fish that rivals your favorite seafood joint! Tender, flaky fish fried to perfection with a flavorful, seasoned batter.
Equipment
- Mixing Bowls
- Whisk
- Frying pan or deep fryer
- Tongs
- Paper Towels
- Thermometer (optional)
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup cornstarch
- 1 tablespoon baking powder
- 2 teaspoons kosher salt
- 1/2 teaspoon cayenne pepper
- 1 1/2 cups water
- 2 pounds cod, hake, or another white fish
- vegetable oil for frying
Instructions
- Start by preparing your fish. Rinse the fish fillets under cold water and pat them dry with paper towels. Make sure the fish is cut into portion-sized pieces for even frying.
- In a large mixing bowl, combine the all-purpose flour, cornstarch, baking powder, kosher salt, and cayenne pepper. Whisk the dry ingredients together until they are well-mixed. Gradually add in the water, whisking until the batter is smooth and free of lumps. It should be thick enough to coat the back of a spoon.
- In a frying pan or deep fryer, pour in enough vegetable oil to submerge the fish pieces (about 2-3 inches deep). Heat the oil over medium-high heat until it reaches 350°F (175°C). You can test the oil by dropping a small amount of batter into it; if it sizzles and bubbles, the oil is ready.
- Dip each piece of fish into the batter, ensuring it is fully coated. Allow any excess batter to drip off before carefully placing the fish into the hot oil.
- Fry the fish in batches, making sure not to overcrowd the pan. Cook for about 4-5 minutes on each side or until the batter is golden brown and crispy. Use tongs to flip the fish halfway through cooking.
- Once cooked, remove the fish from the oil and place it on a plate lined with paper towels to drain any excess oil. Serve immediately with your favorite dipping sauces and sides.
Notes
- For a healthier option, bake the battered fish at 425°F (220°C) for 15-20 minutes, flipping halfway through.
- Make sure oil temperature is correct (350°F) to avoid soggy or burnt batter.
- Store leftovers in an airtight container in the fridge for up to 2 days; reheat in the oven to retain crispiness.