Crispy and crunchy this Copycat Capitan D’s Crunchy Battered Fish Recipe will be your new go-to fish obsession. Super delicious, flaky, and out of this world!
I’m in love with Captain’ D’s Battered Fish. It’s one of my biggest guilty pleasures, a huge pile of fried fish from Captain D’s! Ugh, it is just so glorious!
Crispy battered flaky white fish that is moist inside, I don’t know if it can get much better than this! Now, with today’s copycat recipe you can make one of my biggest guilty pleasures right in your own kitchen!
Living on the coast, you know that I’m a huge fish lover, but sometimes there are some pleasures that don’t quite come from that fresh-caught goodness we are used to.
This Crunchy Battered Fish Recipe is one of my favorites to make at home, and we make it more often than not. It literally is our go-to battered fish recipe.
Everything with this recipe just works so well together that you just can’t stop eating it! I’m one of those people where I have to have each bite perfectly put together.
A squeeze of lemon, dip in cocktail sauce and I’m in crunchy heaven! Trust me when I say that you will be too once you try this awesome recipe.
Some of our other favorite fish recipes we have on our site include: Beer Battered Fish (with pancake mix), Easy Chimichurri Fish Tacos and Teriyaki Salmon.
WHY THIS RECIPE WORKS:
- Super common ingredients are used in this recipe!
- Cod is the fish of choice, it is available everywhere.
- This has just the perfect amount of crunch that will satisfy each and every bite.
INGREDIENTS NEEDED (FULL RECIPE BELOW):
Cod fillets
Paprika
Garlic powder
Kosher salt
Black pepper
All-purpose flour
Baking powder
Baking soda
Ice cold water
Peanut oil for frying
HOW TO MAKE CAPTAIN D’S CRUNCHY BATTERED FISH RECIPE:
- Cut fish in 1 1/2 inch strips. Place the cut fish in a plastic bag and season with 1 teaspoon of the paprika, garlic powder, salt, and pepper. Close the bag and toss the fish until coated. Add in 2 tablespoons of flour and toss again.
- Make the batter by placing the flour, baking powder, baking soda, 1/2 tsp paprika, salt, and pepper into a large bowl and stir it together. Whisk in the water until it forms a batter similar to the consistency of pancake batter. If you need a little more water to get the right consistency, do so now.
- Heat the oil in a heavy bottom skillet over medium heat until it reaches 350°F, you can also use an electric deep fryer as well.
- Place the fish in the batter, mix to combine with hands until all pieces are coated while the oil is heating.
- When the oil is hot, add the fish piece by piece into the hot oil. Do not crowd the pan, you will have to do this in batches. Flipping halfway through the cooking process takes about 8-10 minutes total.
- When the fish has an internal temperature of 165°F and is golden brown, take out of the oil using tongs and place them on a wire rack over a sheet tray. Sprinkle with more kosher salt immediately out of the oil so it will stick to the fish.
- Keep cooking until all the fish is done. Serve with your favorite condiments like cocktail sauce or tartar sauce and lemon wedges.
WHAT KIND OF OIL IS BEST FOR FRYING FISH?
While we always love to use peanut oil as we feel it gives the best flavor you can also use, shortening, canola oil, and vegetable oil as well.
Whatever you choose will work. Peanut oil is more expensive but it really does in my opinion give the best flavor overall.
WHY IS MY FISH NOT CRISPY?
The two main reasons for this is the batter and the oil. You don’t want a thick batter so if it is thick, you might want to try thinning it out slightly with some more water.
Also, you want to get your oil preheated correctly. Do not fry your fish until the oil has come to temperature, it will either burn the outside or the fish will cook too slowly on the inside.
HOW TO STORE THIS CRUNCHY BATTERED FISH RECIPE:
This Crunchy Battered Fish Recipe can be kept in an airtight container in the refrigerator for up to 3 days. That is the maximum for this recipe.
You can reheat in the oven on a low setting until heated through so you don’t lose any crispiness and it will add a little crispiness to it. Sitting in the refrigerator will make it turn a little soggy over time.
TIPS AND TRICKS:
- Cod is our favorite choice of fish for this recipe but any other white flaky fish will works.
- Make sure you use ice-cold water in the batter.
- You do not want to overcrowd your frying pan, otherwise, the fish will not cook evenly.
- This is great served with all of your favorite dipping sauces.
- Having a fish fry? This can easily be doubled or tripled to serve more people.
If you love a good copycat recipe like I do and adore fish then you have to try my Captain D’s Crunchy Battered Fish Recipe!
If you like this Crunchy Battered Fish Recipe you might also like:
- Lobster Rolls
- Homemade French Fries (great for a side)
- Easy Homemade Tartar Sauce
If you’ve tried this CRUNCHY BATTERED FISH RECIPE let me know in the comments how it turned out! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!
Copycat Captain D’s Crunchy Battered Fish Recipe
Ingredients
- 2 pounds Cod fillets or any white flaky fish fresh is best!
- 1 1/2 teaspoon paprika divided
- 1 teaspoon garlic powder
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- 2 tablespoons all-purpose flour
For the batter:
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 cup ice cold water plus more if needed
- Peanut oil for frying
Instructions
- Cut fish in 1 1/2 inch strips. Place the cut fish in a plastic bag and season with 1 teaspoon of the paprika, garlic powder, salt, and pepper. Close the bag and toss the fish until coated. Add in 2 tablespoons of flour and toss again.
- Make the batter by placing the flour, baking powder, baking soda, 1/2 tsp paprika, salt, and pepper into a large bowl and stir it together. Whisk in the water until it forms a batter similar to the consistency of pancake batter. If you need a little more water to get the right consistency, do so now.
- Heat the oil in a heavy bottom skillet over medium heat until it reaches 350°F, you can also use an electric deep fryer as well.
- Place the fish in the batter, mix to combine with hands until all pieces are coated while the oil is heating.
- When the oil is hot, add the fish piece by piece into the hot oil. Do not crowd the pan, you will have to do this in batches. Flipping halfway through the cooking process takes about 8-10 minutes total.
- When the fish has an internal temperature of 165°F and is golden brown, take out of the oil using tongs and place them on a wire rack over a sheet tray. Sprinkle with more kosher salt immediately out of the oil so it will stick to the fish.
- Keep cooking until all the fish is done. Serve with your favorite condiments like cocktail sauce or tartar sauce and lemon wedges.
Nutrition
Comments & Reviews
J. Luna Scuro says
We tried your batter recipe on shrimp and oysters in our new air fryer. It came out exactly what I was looking for. Thank you so much…
Dana DeVolk says
YAY! I’m so glad, thanks for letting me know!
Kathleen Schmidt says
I am amazed you were able to do this in an air fryer-any special pans? I do use liners to help with clean-up in mine when I can see messy coming(BBQ Sauce, etc.). Do you just “lay” them down? I so need to know LOL- great recipe by the way!
Joanne Davies says
What tep was the oil please thank you
Dana DeVolk says
350°F
He says
I don’t know if I’m missing something, but I don’t see where it says how much flour to add for the batter.
Dana DeVolk says
Listed in the recipe it says 1 1/4 Cup + 2 Tablespoons all-purpose flour, thanks
Cola says
Hey Ken, how about sharing the recipe with me. I tried captain d’s right before I had to leave the country last month. And i would really like to make some I’m totally in love with Captian D’s.
Sarah says
I know this is an old post, but I see some have said they worked at Captain D’s. I lived in the South during the 70,s Captain D’s was my all time favorite place. A few decades later I had moved back for a few years and was disappointed they changed the recipe. In the 1970’s the fish was not batter dipped. It did have a crispy coating but I think bread crumbs or cornmeal? If anyone knows or remembers the old style they sold please post a recipe, I would really appreciate it. 🙂
terry says
What temperature is medium?
Ray C says
I think this is a good start. I was trying to figure it out too. I was thinking of adding paprika to mine because I also thought the batter looked pinkish, but after looking at some training videos it looks bright yellow. Not quite sure what good give it that effect. and I do kind of feel like I can smell garlic and the fish also being somewhat salty
Ray C says
When you worked there was the batter yellow or pink. I could have sworn I’ve seen something pinkish spilled on on employee clothes before. Did you flour it before battering it? Did you ever season the fish at any point?
Ray C says
Did you ever get any information?
Ray C says
Thanks for the info. I would love to know more. For some reason, I almost feel like I can smell garlic in my Captain D’s fish. I’d love to know more about the process. On videos I’ve seen, the batter comes out bright yellow. I always wondered where Captain D’s and Popeye’s get the yellow cake batter look from. Also, a few times when I’ve gone they’ve sprinkled paprika I assume, on either my fish or fish sandwich. i will try the cornstarch in mine. I’ve been using 2 TSBP of rice flour
Janie says
Do you have the recipe for Captain D’s salmon rub and cooking instructions? Thank you in advance. Have a blessed day!
Janie
Dana DeVolk says
I do not, so sorry!
Lisa says
I made this recipe for fish and chips night. The fish turned out perfectly. Thank you for this wonderful recipe!
Kiki says
Absolutely amazing fish recipe! All my kids devoured it and we all agreed it was some of the best fish for fish-n-chips ever. Many thanks for sharing!
Diane says
This batter is great for chicken tenters and chicken livers ! I use this batter recipe every time!
Yum and double yum !
Ddddd Fffff says
Was NOT anything like Captain D’s. Wasted $12.00 of cod. Color, texture & taste nothing similar. Threw most out to raccoons.We would’ve starved if I hadn’t made coleslaw & hushpups!