Indulge in a taste of the sea with this Copycat Captain D’s Crunchy Battered Fish recipe, bringing the beloved flavors of your favorite seafood restaurant right to your kitchen. Renowned for its crispy, golden coating and tender, flaky fish, this dish is a delight for seafood lovers. Whether you’re hosting a casual family dinner or simply craving a comforting meal, this recipe promises to deliver the same satisfying crunch and flavor that Captain D’s is famous for. Paired with tangy lemon wedges and your choice of dipping sauces, this homemade version of a classic is sure to become a staple in your culinary repertoire. Dive into a plate of this irresistible battered fish and savor the nostalgic taste of a seaside favorite, freshly made in the comfort of your home.
Ingredients:
- 4 white fish fillets (cod, haddock, or pollock)
- 1 cup all-purpose flour
- 1/4 cup cornstarch
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 cup cold soda water or club soda
- Vegetable oil for frying
- Lemon wedges (for serving)
Instructions:
- Prepare the Batter:
- In a large bowl, whisk together the flour, cornstarch, baking powder, baking soda, salt, pepper, paprika, garlic powder, and onion powder.
- Gradually add the cold soda water or club soda to the dry ingredients, whisking until you have a smooth batter. The batter should be thick enough to coat the back of a spoon. Adjust the consistency with more soda water if necessary.
- Heat the Oil:
- In a deep fryer or large, deep skillet, heat the vegetable oil to 350°F (175°C). You need enough oil to fully submerge the fish fillets.
- Coat the Fish:
- Pat the fish fillets dry with paper towels. This step is important to ensure the batter adheres well.
- Dip each fillet into the batter, allowing any excess to drip off.
- Fry the Fish:
- Carefully place the battered fish fillets into the hot oil. Fry in batches if necessary to avoid overcrowding the pan.
- Fry the fish for 3-4 minutes per side, or until the batter is golden brown and crispy, and the fish is cooked through. The internal temperature of the fish should reach 145°F (63°C).
- Drain and Serve:
- Remove the fish fillets from the oil using a slotted spoon and place them on a plate lined with paper towels to drain any excess oil.
- Serve immediately with lemon wedges and your favorite dipping sauces, such as tartar sauce or malt vinegar.
Enjoy your homemade Captain D’s crunchy battered fish!
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