Ever craved that perfectly golden, crispy fish from Captain D’s but couldn’t get to a location? I discovered the secret to recreating their iconic batter-dipped fish at home, and it’s become my family’s favorite Friday night tradition. This copycat recipe captures that restaurant-quality crunch with a tender, flaky interior that will transport you straight to the seafood chain.
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Captain D’s Fried Fish
I have a confession to make: I love Captain Ds Batter Dipped Fish. They can’t be found everywhere, but for me, this is a guilty pleasure. If you are lucky enough to live near one, you may feel the same way.
Their battered dipped fish has to be some of the best fried fish around. All of Captain D’s food is freshly made to order. They have a diverse menu so that you can get a variety of seafood dishes. But for me, the battered dipped fish is my personal favorite.
What Makes Captain D’s Fish Batter So Good?
The magic of Captain D’s fish lies in its well-seasoned batter that creates an irresistibly crispy exterior while keeping the fish moist. The combination of all-purpose flour and cornstarch ensures the perfect texture, while a hint of cayenne adds just enough warmth without overpowering delicate fish flavor.
Ingredients
Here’s what you need for batter-dipped fried fish:
- All-purpose flour – Creates the foundation for our crispy batter
- Cornstarch – Adds crispiness and prevents the batter from becoming too dense
- Baking powder – Provides lift and lightness to the batter when it hits the hot oil
- Kosher salt – Enhances all the flavors in both the batter and fish
- Cayenne pepper – Adds a subtle warmth and depth of flavor
- Water – Binds the dry ingredients to create the perfect batter consistency
- White fish fillets – The star of the dish that becomes tender and flaky when cooked
- Vegetable oil – The frying medium that creates that golden, crispy exterior
How to Make Captain D’s Fish
- Preheat oil to 350°F in either a deep fryer or a medium-sized saucepan.
- In a medium bowl, mix the flour, cornstarch, baking powder, salt, and cayenne pepper.
- Whisk in the water.
- Pat the fish dry with a paper towel to remove excess moisture.
- Dip the fish in the batter and fully coat each fillet.
- Drop fish in the oil and deep-fry the fish for 3 to 4 minutes, until it is golden brown. Do not overcrowd the pan, you may have to fry the fish in batches.
- Drain fish on a wire rack.
Captain D’s Crispy Batter-Dipped Fish (Copycat)
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 the oil to 350°F in a deep fryer or a medium-sized saucepan.
- In a medium bowl, combine the flour, cornstarch, baking powder, salt, and cayenne pepper. Whisk in the water. The batter will get a little foamy. Continue to mix.
- Pat the fish dry with a paper towel to remove excess moisture. Dip the fish in the batter to fully coat each fillet.
- Deep-fry the fillets for 3 to 4 minutes until they are golden brown. If you choose to fry multiple pieces at once, you may want to separate the pieces when cooking.
- When the fish has finished cooking, let it drain on a wire rack.
Video
Notes
Nutrition
Deep-Fryer Recommendation
One of my favorite tools for frying is my T-fal FR8000 Oil Filtration Ultimate EZ Clean Easy to clean 3.5-Liter Fry Basket Stainless Steel Immersion Deep Fryer
. Why I like this fryer is that it enables you to filter the oil after usage, and then store the oil if desired.
Oil for frying often begins to burn because small particles of batter disperse into the oil and they eventually burn. If you use a fryer with a filter this will help you.
You could also run oil through a coffee filter when you are done, this will work as well. This fryer makes this task easy and safe. Years ago when I worked in a restaurant, straining the oil was the task I liked least. The oil was hot and you could burn yourself.
Tips for Frying Batter-Dipped fish
So there is a little technique when preparing the fish I want to share with you. I like to blot my fish with a paper towel to make it dry before I dip it into the batter. This way the batter will stick on better.
When placing the fish into the fryer I try to place it in carefully. So that I hold the fish carefully in the oil about halfway. By holding it for a second or two before dropping it into the hot oil you can enable the crust to cook a little so it won’t then get stuck to the bottom of the fryer basket. I find that if I simply put the fish in there, the batter can cook around the basket.
How to Store Leftovers
If you have leftover battered fish, you either need to wrap it in foil tightly, place it in a resealable bag, or put it in a container with a lid. Pat it with a paper towel first to get rid of any excess oil on the surface. Fried fish has the best taste and quality when you eat it within 2-3 days of initially cooking it.
What Is The Best Way to Reheat Fried Fish?
A fantastic way to reheat the battered dipped fried fish is in the air fryer or the oven. With both of these methods, it retains the fish’s crispiness. It should only take 10-15 minutes in a 350°F oven.
For the air fryer, use the same temperature and a slightly shorter cooking time, around 5 to 8 minutes.
Great Fried Fish Side Dishes
Best Fish Recipes
- Long John Silver Fish
- Shrimp Tempura
- Air Fry Shrimp Tempura
- Scallop Casserole
- Crab Bisque Recipe
- Seafood Gumbo Recipe
- Baked Salmon
- Easy Shrimp and Grits
- Red Lobster Shrimp Scampi
- Easy Clam Chowder Recipe
Be sure to check out my easy seafood recipes and the best fast food copycat recipes.
I have used this batter more times than I can count! The only seasoning I use is the salt and I add about 3 tsps more. It really does enhance the flavor without making it too salty. This is actually my go to for bang bang shrimp and chicken. I never comment, but this has turned into such a favorite in my house. I use it so much, I have the recipe memorized. lol thank you so much for this batter!
Just made this last night. Easiest recipe and it’s a keeper. The batter was crispy but the fish moist. Always breaded mine but not no more! Love it!
The best! I’ve tried many batters but this is definitely the best. It’s crispy and tasty -just like the real thing.
Hi Miss Stephanie,
I was a big fan of Captain D’s for years and their 2 for 1 Chipper Specials on Wednesday converted a number of friends and colleagues. A little over 30 years ago I moved to Asuncion, Paraguay and since then life in the kitchen is one big experiment in duplicating favorite flavors. I use carbonated water and believe that the carbonation, whether it’s soda water or beer is a plus. Also, adding a little onion powder and or garlic powder. is a plus. One of the other “copycat” recipes for the Captain uses paprika to get a darker texture. I can get frozen hake (known locally as “merluza”) and at times, frozen cod. As for hush puppies, the Captain got that right, as well. For more than 50 years I’ve used the recipe found in the classic cookbook set “Meta Given’s Encyclopedia of Cooking” from the 1940’s. Its secret ingredient is a cup of tomato juice along with the buttermilk. The Captain’s cole slaw is good and the vinegary texture blends with the fish. I personally prefer a sweet cole slaw similar to what’s popular in NC barbecue restaurants and “pig pickin’s”: 4 parts sweet milk, 3 tbs sugar, 2 tbs mayo. My brother uses condensed milt and mayo for a similar flavor. Thank you for your time and effort!