Captain D’s makes amazing batter-dipped fish. If you are wanting a great plate of Fish and Chips, this is the recipe for you! The crispy, seasoned crust on the outside and tender fish on the inside is sure to satisfy a craving.
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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 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, their battered dipped fish is my personal favorite.
One of my favorite things about preparing a copycat recipe at home is you can modify a recipe if you like. For example, Alaskan Pollock fish is used for their famous recipe. You could use cod or another hearty fish.
You can even use your leftover batter to create onion rings. It’s completely up to you.
There are many reasons why this fish is so tasty. What makes their batter so good is that the flour mixture is nicely seasoned. So often a battered isn’t seasoned quite right, and it may miss its mark on flavor, not here.
You may wonder what oil to fry the fish in, I use straight-up vegetable oil. They do not use peanut oil because that could create an allergy problem for people. I also try to use oil that is clean and fresh.
Ingredients
Here’s what you need for batter dipped fried fish:
- All-purpose flour
- Cornstarch
- Baking powder
- Kosher salt
- Cayenne pepper
- Water
- Cod, hake, or other white fish
- Vegetable oil for frying
How to Make Captain D’s Fish
- Preheat oil to 350 degrees in either a deep fryer or a medium-sized saucepan.
- In a medium bowl, mix together 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.
- Deep-fry the fish for 3 to 4 minutes, until it is golden brown.
- Drain fish on a wire rack.
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, 2.6-Pound, Silver
. 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 for you 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 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.
I hope you try this recipe for Captain Ds Batter Dipped Fish, it is one of my guilty pleasures.
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 more of my easy seafood recipes and the best fast food copycat recipes.
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 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.
John Ratcliff
I followed the recipe and it turned out great. The only difference I could tell between Captain D’s is that it wasn’t as salty, but that’s just a minor adjustment. I like how thick this fish batter was because the first recipe I tried wasn’t as good.
Marvin
This tastes more like Long John Silvers battered fish, not Captain D’s. Still looking for CaptainD’s, there is nothing quite like it.
LG
They likely use a beer batter and brine their fish. Trying to look for same.
Ray C
I think this is close, but it would use some tweaking. It tasted almost like Captain D’s but not quite. I was thinking the cayenne was a good touch because it seemed like I remember employees having pinkish-looking batter spilled on themselves, but when I was watching a video of a manager making it the other day, it came out bright yellow like yellow cake batter. Maybe they’ve changed it because I’ve noticed at times it’s more light than it used to be. It probably needs a little more salt to have the same taste. Captain D’s fish and the Cracklin are a little salty. I’m not sure if they sprinkle anything on it after frying. I’m not sure where the yellow flavor could be coming from. Powered eggs? Tumeric? Also, Captain’s has a slight “twang” to it. I’m not sure if baking soda is in there a little or maybe a dry vinegar-like substance, but I’m going to experiment with tweaking this. Also, I know they use ice, ice cold water. I went to Captain D’s the other day to do a side-by-side but the location I got it from did not have the normal flavor. So, I’ll try again. I’ll continue looking for employee videos on youtube as well as responding to comments from employees when I see them.
Ray C
Also, I will try to find out if they just batter the fish or fry it first. And like I said I thought I remember a pink color to the batter. That’s why I aways though the ones with Paprika or Cayenne were a good start
Glenn Benett
The batter is applied then fried. I do not remember the ingredients. Former Asst. Mgr. in Oklahoma
Hannah J
Highly recommend this!!! EVEN WITH TOFU!
So I followed the suggestions to use club soda instead of water, and yes! That was a great idea.
So as a vegetarian I am always looking for recipes that work with tofu and this is perfect! Still crisps up like it would on fish and honestly, it’s probably even better! I also season the batter with pepper, season salt, garlic powder, paprika, onion powder, and chili powder instead of cayenne pepper. AMAZING!!
Randy Gilmore
Used this recipe for Tilapia and chicken. I brined the tilapia to boost the flavor. OMG whole house load couldn’t believe how good it was! Thank you!
Michelle
Stephanie, this recipe is wonderful! I used Pollock fish adding black pepper the seasonings listed in the recipe. I did fry the fish in re-used oil, which gave me beautiful light brown results. Now I can make my Captain D’s fish at home – thank you!
Henry
How close is this to tv he real deal?
Randy Gilmore
Better!
Rhonda Alicea
I would really like to know how they cook there broccoli to perfection!
Rogerio Cozorte
I managed a Capt Ds. Country style fish coating is simply corn meal (not corn meal mix) salt, and pepper. Simply roll the cod fish in the coating and deep fry.
Stephanie
Thank you for your suggestion.
Dan McMichael
I was told they use pancake batter. Any truth to that?
Shirley
Dan, I wouldn’t unless you like a sweeter batter. I am not a fan of pancake batter some seem to be sweeter than others.
SherryT
I know this is an older post, but this is the recipe I use for tartar sauce..got this from a different recipe site years ago and has been my favorite ever since..
○ 1 cup mayonnaise
○ 1 tablespoon Dijon mustard
○ 1 1/2 teaspoons lemon juice (I use bottled)
○ 2 tablespoons finely-chopped dill pickle
○ 1 tablespoon finely-chopped capers
○ pinch of salt (TASTE FIRST…you may not need it depending on the mayo used)
○ pinch of freshly ground black pepper
Mix all ingredients well, store in container with tight fitting lid (I use a pint canning jar).
Barbara
I have a great recipe for tartar sauce, and you can make as much or as little as you need. Just combine one part minced onion with two parts each dill relish, sour cream and mayonnaise. Cover and put in the fridge for at least an hour for the flavors to meld.
Lucy
This is similar to the way my Mother made her tartar sauce, minus the sour cream. It was delicious & so easy, no fuss, no muss. The sour cream sounds good too, will have to try that! Thanks for the idea.
gimpy corbett
made this for new years lunch. enjoed it very much. Used cold club soada and have found its needed in these types of batters. Dryed the fish but batter didnt stick as well as I wanted. Dusted the fish with corn starch and then the batter stuck perfect. Love this dish. I think the taste and texture are very close to D’s. Wonder what you could ad to get the fish to turn that pretty color it has at the Captians.
BTW made hushpuppies and found butter in the mix insted of oil is the secret.
fish
you need to use old oil if you want a darker color.
Martha
Why are people asking you about carbonated water? That’s not in your recipe!
Stephanie
Some people add it to fish batter to make it extra fluffy. I do not add it.
Kevin
So, we’re saying 1.5 cups of carbonated water, rather than water, not in addition; right?
Loretta Foster
Now we need the recipe for their tarter sauce. Not the ones in the small take out containers, but the kind in the dining area you have to get out of the pump. There’s a big difference in taste between the 2. And I LOVE that stuff.. Lol
Loretta Foster
Oh, and I just had Capt. D’s yesterday.. Lol
RL Spriggs
I make my own tarter sauce for one: 2 Tbs Miracle Whip; 1 tsp yellow mustard; 1 1/2 – 2 Tbs sweet pickle relish; Smidgen of onion powder; A dash of garlic powder. Blend together well….Hmmm…hmmm!!!
John Bosler
My best guess would be mayonnaise dill pickles and the special ingredient that really makes the flavor malt vinegar
Cynthia
I’d LOVE to have the recipe for their hushpuppies! They are the absolute best.
Cindy
Me too! Sometimes I go there just for the hushpuppies!
Sandra Robinson, Calcasieu, Louisiana
Here is a great recipe for hush puppies our family has used for decades. It is wonderful!
Rena’s Hush Puppies
1 medium onion, white or yellow, finely diced
1 cup self -rising flour
1 cup corn meal, not corn meal mix
1 tsp. baking soda
1/2 cup sugar
1 egg
1 cup boiling water (important that it be boiling)
1 tsp. salt
Stir all ingredients together and drop by the spoonful into hot grease. When they float and are golden brown on all sides, remove from grease and drain on paper towels.
I can’t stand to get hush puppies from some catfish restaurants where they are little hard knots. These are nice and light and simply delicious.
Stephanie
Thanks for sharing.
Sandra Robinson, Calcasieu, Louisiana
You’re welcome! I hope you will try the recipe and let us know what you think about it.
John
The “country style” recipe is the best…. what’s the recipe for that?
Stephanie
To be honest, I have never tried that one, I will gave to give it a try.
Stephanie
To be honest, I have never tried that one, I will have to give it a try.
Baltisraui
1 1/2 cups of cold carbonated water really puffs up the batter for the final touch.
Stephanie
I bet that would take this recipe over the edge, I am not sure they do this here. You are so right, it can make the batter I don’t think they add the carbonated water to the mix. I could be wrong though.
Baltisraul
Steph, I made the recipe this past Friday for our ‘Fish on Friday’ tradition. I used catfish nuggets that were on hand and the carbonated water substitute. Reminded me of Arthur Treacher’s Fish and Chips from back in the day. Needless to say we will be repeating this from now on. Don’t forget the Malt Vinegar!!!!!!!!