CopyCat Captain D’s Crunchy Battered Fish

I’m in love with Captain’ D’s battered fish. OMGeee, you guys! 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! Come on…. you know you love this too!

CopyCat Captain D’s Crunchy Battered Fish

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CopyCat Captain D's Crunchy Battered Fish, Crispy battered flaky white fish that is moist inside, make this guilty pleasure in your own kitchen!

Ugh, and I’m one of those people where I have to have each bite perfectly put together. Squeeze of lemon, dip in cocktail sauce and I’m in crunchy heaven! When we went to our local fish market to pick up fish for this recipe, I originally wanted Cod fillets but they were all out… bummer! But, I used Basa and it worked out great as well! If you can find Cod I recommend picking it up!

CopyCat Captain D's Crunchy Battered Fish, Crispy battered flaky white fish that is moist inside, make this guilty pleasure in your own kitchen!

CopyCat Captain D’s Crunchy Battered Fish

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Ingredients

  • 2 pounds Cod fillets or any white flaky fish, fresh is best!
  • 1 tsp garlic powder
  • 1 1/2 tsp paprika
  • 1 1/4 + 2 Tbls Cup all purpose flour
  • 1 - 1 1/2 Cup cold water
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • salt and pepper to taste
  • Vegetable Oil for frying

Instructions

  1. Cut fish in 1 1/2 inch strips. Place in a plastic bag and season with salt, pepper, garlic powder and 1 tsp of the paprika. Close the bag and toss the fish until coated. Add in 2 Tbls of flour and toss again.
  2. Make the batter by placing the flour, baking powder, baking soda, 1/2 tsp paprika, salt and pepper. Whisk in the water until it forms a batter similar to the consistency of pancake batter.
  3. Heat oil in a heavy bottom pan over medium heat. Place fish in the batter, mix to combine with hands until all pieces are coated and when the oil is hot, place piece by piece into hot oil. Do not crowd the pan, you will have to do this in batches. Flipping half way through the cooking process about 8-10 minutes.
  4. When the fish has an internal temperature of 165 degrees and is golden brown take out of the oil using a tongs and place on a wire rack over a pan. Sprinkle with salt immediately out of the oil so it will stick to the fish.
  5. Keep cooking until all the fish is done. Serve with your favorite condiments like cocktail sauce or tartar sauce and lemon wedges. Enjoy!

Things you might need for this recipe:

CopyCat Captain D's Crunchy Battered Fish, Crispy battered flaky white fish that is moist inside, make this guilty pleasure in your own kitchen!

Cut fish in 1 1/2 inch strips. Place in a plastic bag and season with salt, pepper, garlic powder and 1 tsp of the paprika. Close the bag and toss the fish until coated. Add in 2 Tbls of flour and toss again.

CopyCat Captain D's Crunchy Battered Fish, Crispy battered flaky white fish that is moist inside, make this guilty pleasure in your own kitchen!

Make the batter by placing the flour, baking powder, baking soda, 1/2 tsp paprika, salt and pepper. Whisk in the water until it forms a batter similar to the consistency of pancake batter.

CopyCat Captain D's Crunchy Battered Fish, Crispy battered flaky white fish that is moist inside, make this guilty pleasure in your own kitchen!

Heat oil in a heavy bottom pan over medium heat. Place fish in the batter, mix to combine with hands until all pieces are coated and

CopyCat Captain D's Crunchy Battered Fish, Crispy battered flaky white fish that is moist inside, make this guilty pleasure in your own kitchen!

when the oil is hot, place piece by piece into hot oil. Do not crowd the pan, you will have to do this in batches. Flipping half way through the cooking process about 8-10 minutes.

CopyCat Captain D's Crunchy Battered Fish, Crispy battered flaky white fish that is moist inside, make this guilty pleasure in your own kitchen!

When the fish has an internal temperature of 165 degrees and is golden brown take out of the oil using a tongs and place on a wire rack over a pan. Sprinkle with salt immediately out of the oil so it will stick to the fish.

CopyCat Captain D's Crunchy Battered Fish, Crispy battered flaky white fish that is moist inside, make this guilty pleasure in your own kitchen!

Keep cooking until all the fish is done. Serve with your favorite condiments like cocktail sauce or tartar sauce and lemon wedges. Enjoy!

This recipe makes A LOT but I still recommend making the same amount of batter if you want to make less. I really hope you enjoyed this recipe! What is your biggest guilty pleasure when eating out??

Dana's-Signature

Don’t forget, Parrish has her CopyCat recipe up! Check it out by clicking on the image below:

CopyCat_TacoBell_Mexican_Pizza

Past CopyCat recipes:

CopyCat Meximelts | Sweet Ginger Soy Ribs {CopyCat Chinese Take Out}

Copycat Chick-fil-a Nuggets | CopyCat Cracker Barrel Grilled Chicken Tenderloins

Hot Fudge Brownie Cheesecake | CopyCat Chili’s Chicken Enchilada Soup

Looking for more yummy inspiration? Follow my food board on Pinterest!


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40 Comments at CopyCat Captain D’s Crunchy Battered Fish

  1. This recipe looks great! Could you please attempt to replicate Captain D’s Chicken Tenders?! They were a guilty pleasure of mine…especially, with their Sweet and Sour sauce. I would love to get that recipe as well.

  2. I prefer the COUNTRY STYLE fish at Captain D’s for the fish breading, much tastier to me and its soft enough for older people to eat it (that may be missing teeth) without damaging their gums. It’s probably just corn meal but I’ve never asked. Do you have the recipe for it?

    1. Captain D’s sole shrimp fried in their fish batter for a short time, but they won’t bring it back. I’m definitely going to try it because I often get a similar shrimp from Long John’s Silvers.

  3. Can someone please tell about those experience actually trying this. I want to make this but I would like to know if it taste as good as it looks.

  4. Captain D’s is in my top 3 places to eat, so I will definitely try this out. The color of your batter looks similar to what I spied watching some employees one day.

  5. I worked for Captain D’s for a couple of years and there is no paprika in the batter I made this batter from scratch for the entire time I worked there, however, paprika does give it more flavor.

  6. I have never heard of captain D’s they don’t have them up north but I’d like to try this recipe what kind of salt did you sprinkle on the fish?

  7. I was a manager at Captain D’s and the batter comes in a plastic bag, with no ingredients listed. You just add ice cold water and mix. I’ve tried to replicate it myself and my recipe is almost identical. Mine has no garlic powder and uses also a tbsp of cornstarch, makes the batter much fluffier.

  8. Never had Captain D’s fish. Came to this site via a Google search for beer batter fish without the beer. I know, I know.
    Anyway, made the fish and loved it. Forget beer batter. Just forget about it! This is better by far.
    Two suggestions: I found the best fish to use was the grade A cod loin. Sometimes it’s called the Captain’s cut. Haddock loin was good, too. Trick there seems to be the firm, drier fish–not soft or mushy. We found that even the regular cod was too wet. Soft fish seems to make the fried batter less crisp, more oily. Using the firmer, drier fish ensured a coating so deliciously crisp and non-greasy that it’s useless to salt it after frying. Not one grain will stick to it. That’s how amazing it is. Don’t skip the salt in the recipe!
    Second suggestion: I substituted about a quarter cup of rice flour for some of the wheat flour in the batter (not the tablespoons saved back to toss with the seasoned fish right before frying). Wow. Batter was so crisp it seems impossible that it doesn’t shatter when you dig in–but it doesn’t! Never tried making this using all rice flour. We’re not gluten free–just used it cause we were short on wheat flour, and yeah, I was too lazy to go out.
    Great site you have here, lady. We’re going to be thanking you for this recipe for the rest of our days. Never thought I’d ever have been so grateful to be out of beer! Go figure.

  9. i really think captain d’s batter has yeast in it. i deep fried some sour dough bread balls, as an experiment with leftover dough, and it tasted like captain d’s fish without the fish. i defrosted some tilapia, because thats all i have, and thinned out the some of the dough with water. the batter was lumpy, but i cooked the fish with it anyway. i’ll get some whitefish and experiment using some of you ingredients. oh, and i’m using a deep fryer, not a pan.

  10. This is an amazing recipe. The fish is well seasoned, light and crispy. I didn’t change anything and will definitely be using this recipe again. Thank you.

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