Description
This Captain D’s Batter Dipped Fish recipe offers a crispy, flavorful fried white fish fillet coated in a seasoned batter. Perfectly golden and crunchy, it mimics the classic restaurant-style fish fry using cod, haddock, or pollock. The batter is light and airy thanks to baking powder and sparkling water, making it an ideal homemade version for a delicious seafood meal.
Ingredients
Scale
Fish Fillets
- 4 white fish fillets (cod, haddock, or pollock)
Batter
- 1 cup all-purpose flour
- 1 tsp salt
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp paprika
- 1/2 tsp black pepper
- 1 tsp baking powder
- 1 egg (beaten)
- 1 cup cold water or sparkling water
For Frying & Serving
- 2 cups vegetable oil (for frying)
- Lemon wedges (optional, for serving)
- Fresh parsley (optional, for garnish)
Instructions
- Prepare the fish: Pat the fish fillets dry with paper towels to remove any excess moisture. This ensures the batter adheres properly and helps achieve a crispy coating.
- Make the batter: In a medium bowl, whisk together the all-purpose flour, salt, garlic powder, onion powder, paprika, black pepper, and baking powder. Add the beaten egg and cold water (or sparkling water for extra crispiness) gradually, stirring until the batter is smooth. Adjust consistency with additional water if needed, aiming for a thick but pourable batter.
- Heat the oil: Pour vegetable oil into a large skillet or deep fryer and heat over medium-high heat until it reaches 375°F (190°C). Test the oil temperature by dropping a small amount of batter into the oil; it should bubble and rise quickly.
- Dip and fry the fish: Coat each fish fillet thoroughly by dipping it into the batter. Carefully place the battered fillets into the hot oil in batches to avoid overcrowding. Fry for 4-5 minutes per side until the coating is golden brown and crispy. Remove the fish and drain on paper towels to remove excess oil.
- Serve: Serve the batter-dipped fish hot with lemon wedges on the side and garnish with fresh parsley if desired. This fried fish pairs beautifully with fries or coleslaw for a complete meal.
Notes
- Using sparkling water in the batter adds an extra lightness and crunch to the coating.
- Ensure the oil temperature stays around 375°F for best frying results and to avoid greasy fish.
- Do not overcrowd the pan as this will lower oil temperature and result in soggy batter.
- Patting the fish dry before battering helps the batter stick better.
- Leftover fried fish can be reheated in an oven to retain crispiness.
