Battered Fish from Captain D's features tender, flaky white fish fillets coated in a crispy, golden-brown batter, delivering a delightful combination of light, crunchy texture and savory seafood flavor.
Equipments
- Deep fryer
- Mixing bowls
- Whisk
- Tongs
- Baking sheet or tray
- Paper towels
- Wire rack
- Slotted spoon
- Kitchen thermometer
Ingredients
- 1 lb (450g) white fish fillets (such as cod or pollock)
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup cold water
- 1 large egg
- Vegetable oil (for frying)
When selecting white fish fillets for your Battered Fish from Captain D's, opt for fresh or properly thawed cod or pollock to ensure a tender and flaky texture. Use cold water in the batter mixture to help create a light, crispy coating that crisps up perfectly during frying. Avoid over-seasoning the batter, allowing the natural seafood flavor to shine through while balancing salt and pepper carefully. Make sure to use vegetable oil with a high smoke point for frying, maintaining an optimal temperature around 350degF (175degC) to achieve a golden-brown finish without greasiness. Your homemade Battered Fish from Captain D's copycat recipe will deliver the same deliciously crunchy and savory experience as the original dish.
Instructions
- Pat fish fillets dry with paper towels.
- Preheat oil in deep fryer to 350°F (175°C).
- In a mixing bowl, combine flour, cornstarch, baking powder, salt, and black pepper; whisk to blend.
- In a separate bowl, whisk together cold water and egg.
- Add wet mixture to dry ingredients and whisk until just combined; do not overmix.
- Dredge fish fillets lightly in flour, shaking off excess.
- Dip each fillet into the batter, coating well.
- Carefully lower battered fillets into hot oil using tongs.
- Fry in batches for 4-6 minutes, turning once, until golden-brown and cooked through.
- Remove fish with slotted spoon and drain on paper towels or a wire rack set over a baking sheet.
- Serve immediately.
Substitution
Battered Fish from Captain D's copycat menu uses tender white fish fillets enveloped in a light, crispy batter that emphasizes a savory seafood taste. You can substitute cod or pollock with other firm white fish like haddock or tilapia if unavailable. Use cold water and keep the batter mixture chilled for a light, airy crispiness during frying. Maintain oil temperature around 350degF (175degC) with a kitchen thermometer to ensure even cooking and prevent sogginess. Draining the fried fillets on paper towels or a wire rack helps retain the batter's crunch.
Tips
Maintaining the oil temperature at 350degF (175degC) is crucial; too hot will burn the batter, too cool can cause soggy, greasy fish. Always pat your fish fillets dry before battering to ensure the coating adheres properly and results in a crisp outer layer. Avoid overmixing the batter to keep it light and airy, which helps achieve the ideal texture. When frying, use tongs for gentle handling and fry in small batches to maintain oil temperature and even cooking, ensuring your fish delivers that perfect golden-brown finish.
Nutritions
Battered Fish from Captain D's provides a good source of protein with each serving containing tender white fish fillets rich in essential omega-3 fatty acids that support heart and brain health. The batter, made from all-purpose flour and cornstarch, adds carbohydrates and calories, while frying in vegetable oil contributes to the total fat content, including unsaturated fats. Depending on portion size, your meal may contain moderate amounts of sodium from added salt and baked powder used in the batter. To balance your diet, consider pairing this crispy seafood dish with vegetables or a fresh salad for added vitamins and fiber.
Storage
To maintain the crispy texture and fresh flavor of your Captain D's Battered Fish, store any leftover pieces in an airtight container lined with paper towels to absorb excess moisture. Keep the container in the refrigerator for up to 2 days, and when ready to eat, reheat in an oven or air fryer at 350degF (175degC) for about 5-7 minutes to restore crispiness. Avoid microwaving, as it can cause the batter to become soggy and compromise the delightful crunch you enjoy.
Variation or Alternatives
You can experiment with substituting club soda or beer for cold water in the batter to achieve a lighter, airier texture. For a gluten-free option, try replacing all-purpose flour with rice flour or a gluten-free flour blend. Instead of deep frying, bake the battered fish at 425degF (220degC) on a wire rack set over a baking sheet for 15-20 minutes, flipping halfway through to get a crispy finish. Adding spices like paprika or cayenne pepper to the batter enhances the savory flavor and adds a mild heat.
Allergies
Battered Fish from Captain D's contains common allergens such as wheat (from the all-purpose flour) and eggs, which may trigger reactions in individuals with sensitivities to gluten or egg proteins. The fish fillets themselves can cause allergic responses in those with seafood or fish allergies. You should exercise caution and check ingredient labels carefully if you have any food allergies.
Why this recipe?
Captain D's Battered Fish menu is beloved for its crispy, golden-brown exterior and tender, flaky white fish inside, delivering a perfect balance of texture and flavor. The signature batter is seasoned with a blend of spices that provides a savory taste unique to Captain D's, making it a standout among fried fish dishes. Making a copycat version at home allows you to enjoy this restaurant-quality seafood meal tailored to your taste preferences while saving money. Your homemade battered fish can replicate the same satisfying crunch and delicate fish flavor, making it worth the effort to recreate.