Creating a homemade version of Captain D’s batter-dipped fish involves making a light and crispy batter, similar to what you’d find in their restaurants. Here’s a recipe to help you replicate this dish at home:
Captain D’s Style Batter Dipped Fish
Ingredients:
- For the fish:
- 1 lb white fish fillets (cod, haddock, or pollock)
- Salt and pepper to taste
- Oil for frying (vegetable or canola oil)
- For the batter:
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1 cup cold water (or club soda for extra crispiness)
- 1 large egg
Instructions:
- Prepare the fish:
- Pat the fish fillets dry with paper towels.
- Season the fish with salt and pepper on both sides.
- Prepare the batter:
- In a large mixing bowl, combine the flour, cornstarch, baking powder, salt, garlic powder, onion powder, and paprika. Mix well.
- In a separate bowl, whisk together the cold water (or club soda) and the egg until well combined.
- Gradually add the wet ingredients to the dry ingredients, whisking until you have a smooth batter. The batter should be slightly thick but still runny. If it’s too thick, add a little more water; if it’s too thin, add a bit more flour.
- Heat the oil:
- Pour enough oil into a deep fryer or a large, deep skillet to submerge the fish fillets. Heat the oil to 350°F (175°C).
- Fry the fish:
- Dip each fish fillet into the batter, ensuring it is well coated.
- Carefully place the battered fish into the hot oil. Do not overcrowd the pan; fry in batches if necessary.
- Fry the fish for about 4-6 minutes, turning occasionally, until the batter is golden brown and the fish is cooked through.
- Drain and serve:
- Use a slotted spoon or tongs to remove the fish from the oil and place it on a plate lined with paper towels to drain any excess oil.
- Serve the fish hot with your favorite sides like fries, coleslaw, or hush puppies.
Tips:
- Cold batter: Keeping the batter cold helps create a crispier coating.
- Club soda: Using club soda instead of water can make the batter lighter and more airy.
- Consistent temperature: Maintain the oil temperature around 350°F (175°C) to ensure even cooking.
Enjoy your homemade Captain D’s style batter-dipped fish!