Captain D’s Batter Dipped Fish is a deliciously crispy and flavorful dish that seafood lovers will adore. This recipe recreates the signature taste of Captain D’s famous batter-dipped fish, making it perfect for a homemade fish fry. The fish is coated in a seasoned batter and deep-fried to golden perfection, ensuring a satisfying crunch with every bite. The recipe involves preparing a batter with flour, cornstarch, baking powder, salt, cayenne pepper, and water. The fish fillets are dipped in the batter and deep-fried until golden brown. Serve hot with classic sides like coleslaw, french fries, or hush puppies for a complete meal. Don't forget the lemon wedges and tartar sauce for an added touch of freshness.
Captain D’s Batter Dipped Fish is a deliciously crispy and flavorful dish that seafood lovers will adore. This recipe recreates the signature taste of Captain D’s famous batter-dipped fish, making it perfect for a homemade fish fry. The fish is coated in a seasoned batter and deep-fried to golden perfection, ensuring a satisfying crunch with every bite.
INGREDIENTS
- Vegetable Oil: For frying. Ensures a crispy and golden crust on the fish.
- All-Purpose Flour: 1 1/2 cups. Forms the base of the batter.
- Cornstarch: 1/2 cup. Adds lightness and crispiness to the batter.
- Baking Powder: 1 tablespoon. Helps the batter to puff up and become airy.
- Kosher Salt: 2 teaspoons. Enhances the overall flavor of the batter.
- Cayenne Pepper: 1/2 teaspoon. Adds a hint of heat to the batter.
- Water: 1 1/2 cups. Creates the liquid base for the batter.
- White Fish: 2 pounds of cod, hake, or other white fish. Provides a tender and flaky texture inside the crispy batter.
INSTRUCTIONS
- Step 1:
- Preheat the Oil: Preheat the oil to 350°F in a deep fryer or a medium-sized saucepan. This temperature is ideal for frying and ensures a crispy exterior without absorbing too much oil.
- Step 2:
- Prepare the Batter: In a medium bowl, combine 1 1/2 cups of all-purpose flour, 1/2 cup of cornstarch, 1 tablespoon of baking powder, 2 teaspoons of kosher salt, and 1/2 teaspoon of cayenne pepper. Whisk in 1 1/2 cups of water until smooth. The batter will get a little foamy as you mix.
- Step 3:
- Pat the Fish Dry: Pat the fish fillets dry with a paper towel to remove any excess moisture. This step is crucial for ensuring that the batter adheres properly to the fish.
- Step 4:
- Dip the Fish: Dip each fish fillet into the prepared batter, ensuring that it is fully coated.
- Step 5:
- Deep-Fry the Fish: Carefully place the battered fish fillets into the preheated oil. Deep-fry the fillets for 3 to 4 minutes until they are golden brown. If you are frying multiple pieces at once, ensure that they are not touching each other to prevent sticking.
- Step 6:
- Drain the Fish: When the fish has finished cooking, use a slotted spoon to remove the fillets from the oil. Let them drain on a wire rack to remove excess oil and maintain their crispiness.
Serving and Storage Tips
- Serve the batter-dipped fish hot, straight out of the fryer, for the best texture and flavor.
- Pair with classic sides like coleslaw, french fries, or hush puppies for a complete meal.
- For a touch of freshness, serve with lemon wedges and tartar sauce.
- Store any leftovers in an airtight container in the refrigerator for up to 2 days.
- To reheat, place the fish in a preheated oven at 350°F for about 10 minutes until heated through. Avoid microwaving to maintain the crispy texture.
Helpful Notes
- Ensure the oil is at the correct temperature before frying to achieve the best results. Using a thermometer can help maintain consistent heat.
- For extra crispiness, you can double-dip the fish in the batter before frying.
- Feel free to adjust the cayenne pepper amount to suit your heat preference.
- This batter recipe works well with other types of seafood, like shrimp or scallops.
Tips from Well-Known Chefs
- Chef Gordon Ramsay suggests adding a bit of beer to the batter for extra flavor and lightness.
- Chef Alton Brown recommends using peanut oil for frying due to its high smoke point and neutral flavor.
- Chef Jamie Oliver advises ensuring the fish is completely dry before dipping it in the batter to ensure it adheres properly.