Description

Enjoy a crispy and delicious homemade version of Captain D’s batter-dipped fish. This recipe features tender white fish fillets coated in a light, flavorful batter made with a combination of flour, cornstarch, baking powder, and soda water, then perfectly fried to golden brown perfection. Serve with tartar sauce and lemon wedges for a classic, satisfying seafood meal that’s easy to prepare at home.

Ingredients

Scale

Fish

1 lb white fish fillets (such as cod, pollock, or haddock)

Batter

1 cup all-purpose flour
1/4 cup cornstarch
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1/4 teaspoon black pepper
1 cup cold soda water or club soda

For Frying

Vegetable oil for frying

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Instructions

Prepare the Fish: Pat the fish fillets dry thoroughly using paper towels to remove any excess moisture. Set the fillets aside while you prepare the batter.
Make the Batter: In a large mixing bowl, whisk together the all-purpose flour, cornstarch, baking powder, baking soda, salt, garlic powder, paprika, and black pepper until evenly combined. Gradually pour in the cold soda water, whisking continuously until the batter is smooth and thick enough to coat the back of a spoon.
Heat the Oil: Pour vegetable oil into a deep fryer or large heavy-bottomed pot, enough to submerge the fish fillets fully. Heat the oil to 350°F (175°C), using a thermometer to ensure the correct temperature.
Batter and Fry the Fish: Dip each fish fillet into the batter, allowing any excess to drip off gently. Carefully place the battered fillets into the hot oil. Fry in batches to avoid overcrowding. Cook for 4 to 6 minutes, turning halfway through if needed, until the fish is golden brown and crispy.
Drain and Serve: Remove the fried fish with a slotted spoon and transfer to a plate lined with paper towels to drain excess oil. Serve immediately while hot, accompanied by tartar sauce, lemon wedges, and your choice of sides.

Notes

For an even crispier texture, refrigerate the battered fish for 10 minutes before frying.
You can substitute the soda water with cold beer to make a classic beer-battered version.
Ensure the oil temperature remains stable at 350°F for the best frying results and to avoid greasy fish.
Use fresh fish fillets for optimal flavor and texture.