Spicy Batter Dipped Fish from Captain D's features flaky white fish fillets coated in a zesty, crispy batter, delivering a flavorful kick with every crunchy bite.
Equipments
- Deep fryer
- Mixing bowls
- Whisk
- Tongs
- Baking tray or wire rack
- Measuring cups
- Measuring spoons
- Slotted spoon
- Paper towels
- Thermometer
Ingredients
- 1 lb (450g) white fish fillets (e.g., cod, pollock, or haddock)
- 1 cup all-purpose flour
- 1/4 cup cornstarch
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1 cup cold water (or club soda)
- 1 large egg
- Vegetable oil (for frying)
When selecting your white fish fillets, opt for flaky varieties such as cod, pollock, or haddock to achieve the ideal texture. Using a combination of all-purpose flour and cornstarch in the batter ensures a light and crispy coating. Cold water or club soda is essential to keep the batter airy and prevent it from becoming dense. Incorporating spices like paprika, cayenne pepper, garlic powder, and onion powder adds a balanced, zesty flavor without overwhelming the fish. Your Spicy Batter Dipped Fish from Captain D's copycat menu will have a perfect crunch and a flavorful kick every time.
Instructions
- Instructions:
- Pat fish fillets dry with paper towels and cut into portions if needed.
- In a mixing bowl, whisk together flour, cornstarch, baking powder, salt, paprika, cayenne pepper, garlic powder, onion powder, and black pepper.
- In a separate bowl, beat the egg and mix with cold water (or club soda).
- Gradually add the wet mixture to the dry ingredients, whisking until a smooth batter forms.
- Preheat vegetable oil in the deep fryer to 350°F (175°C).
- Dredge each fish fillet lightly in flour, shaking off excess.
- Dip dredged fish fillets into the spicy batter, ensuring they are well coated.
- Carefully lower battered fillets into the hot oil using tongs.
- Fry fish in batches for 4–6 minutes or until golden brown and crispy, flipping if needed.
- Remove fish with a slotted spoon and drain on a wire rack or paper towel-lined baking tray.
- Serve hot.
Substitution
Spicy Batter Dipped Fish from Captain D's copycat menu relies on a combination of all-purpose flour and cornstarch to achieve its signature crispy texture. If you don't have cornstarch, potato starch or rice flour can be used as a substitute to maintain the crunchiness of the batter. Using club soda instead of cold water adds lightness and extra bubbles for an airier crust, enhancing the fish's crispiness during frying. When deep frying, maintaining the oil temperature between 350degF to 375degF is essential to ensure your fish cooks evenly without absorbing excess oil. After frying, draining the fish on a wire rack instead of paper towels helps keep the coating from becoming soggy, preserving that delicious crunch for your enjoyment.
Tips
Ensure your fish fillets are thoroughly dried with paper towels to help the batter adhere properly and become crispy. Use cold water or club soda in the batter to create a light, airy texture that enhances crunchiness. Monitor the oil temperature closely with a thermometer, keeping it steady at 350degF (175degC) to prevent soggy or burnt coating. When frying your fish, avoid overcrowding the deep fryer to maintain consistent heat and ensure even cooking for a perfectly crispy finish.
Nutritions
Spicy Batter Dipped Fish from Captain D's offers a satisfying source of protein from flaky white fish fillets like cod, pollock, or haddock, which are low in fat and rich in essential nutrients. The batter, made from all-purpose flour, cornstarch, and spices, adds carbohydrates and flavor but also contributes to calorie content due to deep frying in vegetable oil. You can expect moderate amounts of sodium because of the added salt and seasoning blend, so it's wise to balance your meal accordingly. Enjoying this dish in moderation fits well into a balanced diet that includes vegetables and other nutrient-dense foods.
Storage
Store your Spicy Batter Dipped Fish in an airtight container lined with paper towels to absorb excess moisture and maintain crispiness. Refrigerate cooked fish for up to 2 days to preserve flavor and texture. Reheat in an oven or air fryer at 350degF (175degC) for 5-7 minutes to restore the crunchy batter without sogginess.
Variation or Alternatives
You can substitute club soda with beer or sparkling water to create an even lighter and crispier batter. For a gluten-free option, replace all-purpose flour with rice flour or a gluten-free flour blend without altering the proportions. Adding finely chopped fresh herbs like parsley or cilantro to the batter can enhance the flavor profile and freshness. To reduce oil absorption, chill the batter for 30 minutes before frying, which helps it adhere better to the fish.
Allergies
Your Spicy Batter Dipped Fish may trigger allergies due to common allergens like eggs, wheat (from all-purpose flour), and fish. Those sensitive to seafood or gluten should exercise caution when consuming this dish. Cross-contamination risks also exist if the frying oil is used for other allergenic foods.
Why this recipe?
The Spicy Batter Dipped Fish from Captain D's delivers a perfectly crispy texture combined with a bold, zesty flavor that appeals to seafood lovers craving a spicy kick. The carefully balanced seasoning enhances the natural taste of the fish, making each bite flavorful without overwhelming the palate. Many customers appreciate the dish's consistent quality and addictive spice level, setting it apart from typical fried fish options. Trying to make your own copycat version allows you to enjoy this signature taste at home while customizing the spice intensity to your preference.