Crispy Captain D's Batter Dipped Fish (Print version)
Golden crispy battered fish with a light crunchy coating and tender flaky interior, just like the restaurant classic.
# Ingredients:
For the fish
01 -
2 lb (900 g) cod or pollock fillets, cut into 1 1/2-inch strips
02 -
1/2 teaspoon kosher salt
03 -
1/4 teaspoon black pepper
For the batter
04 -
1 1/2 cups (190 g) all-purpose flour
05 -
1/2 cup (65 g) cornstarch
06 -
1 tablespoon baking powder
07 -
1 teaspoon kosher salt
08 -
1/2 teaspoon paprika
09 -
1/4 teaspoon cayenne pepper
10 -
1 1/2 cups (355 ml) ice-cold water
For frying
11 -
Vegetable or canola oil, for deep frying
# Instructions:
01 -
Cut the fillets into strips about 1 1/2 inches wide. Pat very dry with paper towels and season lightly with salt and pepper.
02 -
In a large bowl, whisk together the flour, cornstarch, baking powder, salt, paprika, and cayenne until evenly combined.
03 -
Pour in the ice-cold water and whisk until smooth. The batter should be thin, similar to heavy cream. Add a splash more water if it feels thick.
04 -
Pour 2 to 3 inches of oil into a heavy pot or Dutch oven and heat to 350°F. Use a candy thermometer to monitor the temperature.
05 -
Working in batches, dip fish strips into the batter and let excess drip off. Carefully lower into the hot oil and fry for 3 to 4 minutes, turning once, until deep golden brown.
06 -
Transfer cooked fish to a wire rack set over a baking sheet. Sprinkle lightly with salt while hot. Serve immediately with lemon wedges and tartar sauce.
# Good to know:
01 -
Best served immediately while the coating is crisp.
02 -
Fish should reach an internal temperature of 145°F.