Captain D's Crispy Batter-Dipped Fish (Copycat)
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
4
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Calories
538 kcal
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Course
Main Course
Captain D's Crispy Batter-Dipped Fish (Copycat)
Description
The preparation begins with heating vegetable oil to 350°F for deep frying. The dry ingredients—flour, cornstarch, baking powder, kosher salt, and cayenne pepper—are whisked together and then combined with water, creating a batter that becomes slightly foamy when mixed. The fish fillets are patted dry to remove moisture, which helps the batter adhere better and results in a crisper exterior.
Each fish piece is coated fully with batter and fried for 3 to 4 minutes until golden. To maintain even cooking and crispy texture, fish fillets can be fried separately or spaced apart. After frying, the fish is drained on a wire rack to remove excess oil, maintaining the crispness of the batter coating.
A technique mentioned involves dipping the fish briefly halfway into the oil to set the batter before full submersion, preventing batter from sticking to the fryer basket and improving coating adherence. Maintaining oil temperature between batches ensures consistent frying results.
Ingredients
- vegetable oil for frying
- 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 or hake or other white fish
Instructions
- Preheat the oil to 350°F in a deep fryer or a medium-sized saucepan.
- In a medium bowl, combine the flour, cornstarch, baking powder, salt, and cayenne pepper. Whisk in the water. The batter will get a little foamy. Continue to mix.
- Pat the fish dry with a paper towel to remove excess moisture. Dip the fish in the batter to fully coat each fillet.
- Deep-fry the fillets for 3 to 4 minutes until they are golden brown. If you choose to fry multiple pieces at once, you may want to separate the pieces when cooking.
- When the fish has finished cooking, let it drain on a wire rack.
Notes
- Dip fish halfway into the oil before fully submerging to help set the batter and prevent sticking.
- Maintain oil temperature at 350°F between batches for consistent crispiness.
- Drain fried fish on a wire rack to keep the coating crispy rather than soggy.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 538 kcal
% Daily Value*
| Calories | 538kcal | 27% |
| Carbohydrates | 51g | 17% |
| Protein | 45g | 90% |
| Fat | 15g | 23% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 97mg | 32% |
| Sodium | 1295mg | 54% |
| Potassium | 1289mg | 27% |
| Fiber | 1g | 4% |
| Sugar | 0g | 0% |
| Vitamin A | 195IU | 4% |
| Vitamin C | 2.3mg | 3% |
| Calcium | 176mg | 18% |
| Iron | 3.3mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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