Description
This Captain D’s Batter Dipped Fish Recipe delivers crispy, golden fried fish fillets with a flavorful, seasoned batter. Perfectly crunchy on the outside and tender inside, this easy-to-make fried fish pairs beautifully with lemon wedges and fresh parsley for garnish. Ideal for a quick weeknight dinner or a delicious seafood treat.
Ingredients
Scale
Fish
- 4 white fish fillets (cod, haddock, or pollock)
Batter
- 1 cup all-purpose flour
- 1 tsp salt
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp paprika
- 1/2 tsp black pepper
- 1 tsp baking powder
- 1 egg (beaten)
- 1 cup cold water or sparkling water (for extra crispiness)
For Frying & Serving
- 2 cups vegetable oil (for frying)
- Lemon wedges (optional, for serving)
- Fresh parsley (optional, for garnish)
Instructions
- Prepare the fish: Pat the fish fillets dry with paper towels to remove any excess moisture. This helps the batter adhere better and results in a crispier finish. Set the fillets aside on a plate.
- Make the batter: In a medium bowl, whisk together the flour, salt, garlic powder, onion powder, paprika, black pepper, and baking powder until well combined. Add the beaten egg and cold water or sparkling water to the dry ingredients. Stir until a smooth, thick but pourable batter forms. If the batter is too thick, add water one tablespoon at a time to achieve the right consistency.
- Heat the oil: In a large skillet or deep fryer, heat the vegetable oil over medium-high heat until it reaches about 375°F (190°C). Test by dropping a small amount of batter into the oil; if it bubbles and quickly rises to the surface, the oil is hot enough for frying.
- Dip and fry the fish: Dip each fish fillet completely into the batter, ensuring an even coating. Carefully place the battered fillets into the hot oil. Fry in batches to avoid overcrowding, cooking each side for about 4-5 minutes or until the coating is golden brown and crispy. Remove the fried fish with a slotted spoon or tongs and drain on a paper towel-lined plate to remove excess oil.
- Serve: Serve the crispy battered fish hot with lemon wedges on the side and garnish with fresh parsley if desired. This dish is excellent paired with fries, coleslaw, or your favorite seafood sides.
Notes
- For extra crispy batter, use sparkling water instead of still water.
- Maintain oil temperature at 375°F to ensure even frying and prevent greasiness.
- Do not overcrowd the pan; fry fish in batches for best results.
- Use fresh fish fillets for optimal taste and texture.
- Leftover fried fish can be reheated in a hot oven to retain crispiness.
