Captain D’s Batter Dipped Fish

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.

Homemade Captain D's batter dipped fish and lemons on a wood platter

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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?

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, but not here.

Moreover, when you cook the fish, this batter turns out perfectly golden and crispy! Your mouth will water just from looking at the fried fish, and its flavor definitely lives up to the expectations set by the presentation. The perfect outer coating will remind you of the classic recipe from Captain D’s.

Why You’ll Love This Recipe

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 fish batter recipe. You could use cod fillets or another hearty fish. So, feel free to use your favorite type, as the batter tastes amazing either way!

Also, this batter fish recipe is incredibly convenient because of how quick and easy it is. It’s not time-consuming because it only takes 10 minutes to prepare the batter and fish, then you can get straight to frying.

You can also use any extra batter to create onion rings or other fried foods. So, the batter can be utilized in more than one way.

I hope you try this recipe for Captain D’s Batter Dipped Fish, it is one of my guilty pleasures.


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
Captain D's batter dipped fish ingredients

How to Make Captain D’s Fish

  1. Preheat oil to 350°F in either a deep fryer or a medium-sized saucepan.
  2. In a medium bowl, mix the flour, cornstarch, baking powder, salt, and cayenne pepper.
  3. Whisk in the water.
  4. Pat the fish dry with a paper towel to remove excess moisture.
  5. Dip the fish in the batter and fully coat each fillet.
  6. 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.
  7. 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. 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.

batter fried fish and lemon wedges on a wood platter

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Be sure to check out more of my easy seafood recipes and the best fast food copycat recipes.

Homemade Captain D's batter dipped fish and lemons on a wood platter

Captain D’s Batter Dipped Fish

Captain Ds makes some of the best batter dipped fish out there.
4.87 from 36 votes
Print Pin Rate Add to Collection
Course: Main Course
Cuisine: Seafood
Keyword: Captain Ds Batter Dipped Fish
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4
Calories: 538kcal


  • 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


  • 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.



Calories: 538kcal | Carbohydrates: 51g | Protein: 45g | Fat: 15g | Saturated Fat: 11g | Cholesterol: 97mg | Sodium: 1295mg | Potassium: 1289mg | Fiber: 1g | Sugar: 0g | Vitamin A: 195IU | Vitamin C: 2.3mg | Calcium: 176mg | Iron: 3.3mg

About Stephanie Manley

I recreate your favorite restaurant recipes, so you can prepare these dishes at home. I help you cook dinner, and serve up dishes you know your family will love. You can find most of the ingredients for all of the recipes in your local grocery store.

Stephanie is the author of's Dining Out in the Home, and's Dining Out in the Home 2.

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Reader Interactions


  1. Elena

    5 stars
    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!

  2. Michael Joyce

    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!

4.87 from 36 votes (24 ratings without comment)

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I'll show you how.