If there’s one dish that brings back a flood of fond memories, it’s the crispy, golden-brown batter dipped fish from Captain D’s. Growing up, Friday nights were always fish fry nights in our household. My family would gather around the kitchen, eagerly anticipating the moment when the fish would emerge from the fryer, hot and crispy. That first bite, with its satisfying crunch followed by tender, flaky fish, was pure bliss.
On one particularly memorable summer trip to the coast, we stumbled upon a quaint seaside diner that served the most incredible batter-dipped fish. The secret, we discovered, was in the perfectly balanced batter—light, airy, and with just the right amount of seasoning. Inspired by that culinary experience, I decided to recreate that magic at home, and that’s how I came across this Captain D’s-inspired recipe.
This recipe for Captain D’s Batter Dipped Fish is a treasure trove of flavor and texture. It combines a few simple ingredients to create a batter that’s crisp on the outside and tender on the inside. The use of cornstarch and baking powder ensures a light, airy coating, while a hint of cayenne pepper adds a subtle kick. This recipe is versatile too; whether you use cod, hake, or another white fish, the results are consistently delicious.
One tip I’ve learned through my fish-frying adventures is to pat the fish fillets dry before dipping them into the batter. This little step makes a big difference, ensuring the batter adheres perfectly and fries up beautifully. Also, remember to keep your oil at a steady 350°F to achieve that ideal golden-brown crust.
So next time you’re in the mood for a nostalgic, comforting meal, give this Captain D’s Batter Dipped Fish a try. It’s a simple, quick recipe that brings the joy of a seaside fish fry right into your kitchen.
Making Captain D’s Batter Dipped Fish
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Ingredients
- vegetable oil for frying
- 1 1/2 cups water
- 1/2 teaspoon cayenne pepper
- 1 tablespoon baking powder
- 2 teaspoons kosher salt
- 1 1/2 cups all-purpose flour
- 1/2 cup cornstarch
- 2 pounds cod, hake, or other white fish
Directions
Preheat your oil to 350°F in a deep fryer or medium-sized saucepan.
In a medium bowl, combine the flour, cornstarch, baking powder, salt, and cayenne pepper. Whisk in the water until the batter is slightly foamy.
Pat the fish dry with a paper towel to remove any excess moisture. Dip each fish fillet into the batter, ensuring they are fully coated.
Deep-fry the fish fillets for 3 to 4 minutes until they are golden brown. If frying multiple pieces at once, separate them to avoid sticking.
Once cooked, let the fish drain on a wire rack.
FAQs:
What type of oil is best for frying the fish?
Vegetable oil is recommended for frying Captain D’s Batter Dipped Fish. It has a high smoke point, which ensures that the fish cooks evenly without burning. Additionally, vegetable oil is neutral in flavor, allowing the taste of the fish and batter to stand out.
Can I use a different type of fish for this recipe?
Yes, you can use various types of white fish for this recipe, such as cod, hake, haddock, or tilapia. The key is to select a mild-flavored, firm-fleshed fish that can hold up well during frying. Moreover, this allows you to customize the recipe based on your preferences or what is available locally.
How do I know when the oil is at the right temperature?
To ensure your oil is at the right temperature of 350°F, you can use a kitchen thermometer. If you don’t have one, you can test the oil by dropping a small amount of batter into it. If the batter sizzles and begins to turn golden quickly, the oil is ready. However, if it browns too fast, the oil may be too hot, and if it sinks without much bubbling, the oil needs more time to heat up.
Why is it important to pat the fish dry before battering?
Patting the fish dry before dipping it in the batter is crucial because excess moisture can cause the batter to become too thin and not adhere properly to the fish. Additionally, drying the fish helps achieve a crispier coating, as moisture can interfere with the frying process and result in a soggy texture.
How can I prevent the fish from sticking together while frying?
To prevent the fish from sticking together while frying, make sure to give each piece enough space in the oil. Fry them in batches if necessary, and avoid overcrowding the pan or deep fryer. Furthermore, gently move the pieces around with a slotted spoon or tongs shortly after adding them to the oil to ensure they don’t touch or stick together.
Captain D's Batter Dipped Fish
Ingredients
- vegetable oil for frying
- 1 1/2 cups all-purpose flour
- 1/2 cup cornstarch
- 1 tablespoon baking powder
- 2 teaspoons kosher salt
- 1/2 teaspoon cayenne pepper
- 1 1/2 cups water
- 2 pounds cod hake, or other white fish
Instructions
- Preheat your oil to 350°F in a deep fryer or medium-sized saucepan.
- In a medium bowl, mix the flour, cornstarch, baking powder, salt, and cayenne pepper. Whisk in the water until the batter becomes slightly foamy.
- Pat the fish dry with a paper towel to remove any excess moisture. Dip each fish fillet into the batter, ensuring they are fully coated.
- Deep-fry the fish fillets for 3 to 4 minutes until they turn golden brown. If frying multiple pieces at once, be sure to separate them to avoid sticking.
- Once cooked, let the fish drain on a wire rack.
