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This homemade batter dipped fish recipe brings those crispy golden fillets you crave right to your kitchen My crew has been obsessed with Captain Ds for years and when I worked out this fish fry method the whole place smelled just like our favorite lunch spot
I still remember my daughter’s face the first time I made these at home She could not believe something this crunchy did not come from a fryer basket at the local shop Now it is our rainy day tradition
Ingredients
- Vegetable oil: Makes the fish super crispy and helps with even frying Choose a neutral oil with a high smoke point like canola or peanut oil
- All purpose flour: Gives the batter body and structure Use fresh flour for best results
- Cornstarch: Ensures the batter stays light and crunchy Check for any lumps in the container before measuring
- Baking powder: Lifts the batter for extra puffiness Always use fresh baking powder for maximum rise
- Kosher salt: Brings out all the flavors in the coating Choose coarse kosher salt for a better texture
- Cayenne pepper: Adds just a touch of background heat Use freshly ground for best flavor or omit if sensitive to spice
- Water: Forms the wet base of the batter Cold water helps the batter become extra crisp when fried
- Cod hake or other white fish: Mild flaky fish works best Look for firm fillets that are about the same thickness for even cooking
Instructions
- Preheat the Oil:
- Bring your deep fryer or medium saucepan filled with oil up to 350 degrees Fahrenheit Allow the oil to fully heat while you prep the rest so the batter crisps instantly
- Make the Batter:
- In a medium mixing bowl combine flour cornstarch baking powder salt and cayenne pepper Whisk in the water steadily The mixture will foam a bit which is what makes the coating light and airy Keep whisking until the batter is smooth with no dry pockets
- Prepare the Fish:
- Use paper towels to pat each fillet as dry as possible Removing moisture means the batter will stick and cook up perfectly Instead of soaking wet fish you want a clean dry surface
- Coat the Fish:
- Dip one fillet at a time into the batter Make sure every part is covered with a thick even layer Let any excess drip off just briefly so you get a nice crust
- Fry the Fillets:
- Carefully slide the coated fish into the hot oil Lay gently away from you so oil does not splash Fry each piece for three to four minutes until deeply golden and crisp If you are cooking more than one fillet at once make sure they are not sticking together in the oil or they will not cook evenly
- Drain and Rest:
- Once the fish is crisp and cooked through use tongs to transfer it to a wire rack This keeps the crust from getting soggy and allows excess oil to drain off perfectly Serve right away while piping hot
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There is something about a homemade fish fry that brings the whole family to the kitchen I especially love cod for its mild flavor and moist texture Recently my cousin declared this the best Friday night fish he has tasted since moving away from the coast Sometimes food really does carry you home
Storage Tips
Let any leftover fish cool completely before storing Place in a paper towel lined airtight container in the fridge for up to two days For best results reheat in a 350 degree oven on a wire rack until hot and crispy again Never microwave the leftovers or you risk a soggy coating
Ingredient Substitutions
If cod or hake are not available try tilapia pollock or even catfish You can use gluten free flour and cornstarch in the same ratio for a gluten free version If you like a punchier flavor try adding smoked paprika or a little onion powder to the batter
Serving Suggestions
Serve these golden fillets with lemon wedges coleslaw and thick cut fries for a classic meal Gathering everyone for a fish taco night also works I sometimes tuck this fish in a warm bun with tartar sauce for a simple sandwich Everyone can build their own plate which makes dinner feel special
Cultural Notes
Batter dipped fried fish is a beloved tradition for Friday dinners across the American South and Midwest This style is a cousin to the English fish and chips brought over by immigrants and local seafood houses perfected it with extra crispy batters and mild white fish Even our local fairs and carnivals celebrate with a good fry up
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The crunch, the flavor, and the golden color are sure to win everyone over Bring the restaurant feel home and make it a new tradition at your table