Description
This Captain D’s Batter Dipped Fish Recipe delivers perfectly crispy and flavorful fried fish fillets with a seasoned batter coating. Using simple pantry staples and a quick batter made from flour, spices, egg, and cold water, the fish is fried to golden perfection, making it an easy and satisfying seafood dish ideal for family dinners or casual gatherings.
Ingredients
Scale
Fish
- 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 extra crispiness)
Frying
- 2 cups vegetable oil (for frying)
Optional Garnish
- Lemon wedges
- Fresh parsley
Instructions
- Prepare the fish: Pat the fish fillets dry thoroughly with paper towels to remove any excess moisture. This step ensures the batter sticks properly and helps achieve maximum crispiness when fried. Set the fillets aside while preparing the batter.
- Make the batter: In a medium bowl, whisk together the flour, salt, garlic powder, onion powder, paprika, black pepper, and baking powder until evenly combined. Add the beaten egg and the cold water or sparkling water to the dry ingredients and stir gently until a smooth batter forms. If the batter is too thick to coat the fish well, add a tablespoon of water at a time until the batter is thick yet pourable.
- Heat the oil: Using a large skillet or deep fryer, heat the vegetable oil over medium-high heat. The oil temperature should reach 375°F (190°C) for optimum frying conditions. To test if the oil is ready, drop a small amount of batter into the oil; it should bubble vigorously and float to the surface immediately.
- Dip and fry the fish: Fully coat each fish fillet in the batter, allowing excess to drip off slightly, then carefully place the fillet into the hot oil. Fry the fillets in batches as necessary to avoid overcrowding, frying each side for approximately 4-5 minutes until the coating turns golden brown and crispy. Remove the cooked fish with a slotted spoon and transfer to a paper towel-lined plate to drain excess oil.
- Serve: Serve the crispy batter-dipped fish fillets hot, with lemon wedges on the side for squeezing, and garnish with fresh parsley if desired. This dish pairs excellently with classic sides like fries or coleslaw for a complete meal.
Notes
- Using sparkling water in the batter adds extra crispiness due to carbonation.
- Ensure the oil is at the right temperature before frying to avoid greasy fish.
- Patting the fish dry thoroughly before battering is key for proper adhesion and crisp texture.
- Do not overcrowd the pan during frying as it lowers oil temperature and affects crispiness.
- The recipe yields 4 servings suitable for a small family meal.
