Description

Enjoy the crispy, golden perfection of batter-dipped fish just like the ones served at Captain D’s. This homemade version is crunchy on the outside, tender and flaky on the inside, and packed with flavor. Perfect for a family dinner, a seafood feast, or even a quick weeknight meal, this recipe uses a simple batter that results in restaurant-style fish at home. Serve with fries, coleslaw, or tartar sauce for the ultimate seafood experience!

Ingredients

White fish fillets (such as cod, haddock, or tilapia)
All-purpose flour (for the batter and dredging)
Cornstarch (for extra crispiness)
Baking powder (to help the batter puff up)
Salt (to season the batter)
Black pepper (to taste)
Garlic powder (optional, for extra flavor)
Onion powder (optional, for extra flavor)
Beer (cold, for the batter – or use sparkling water for a non-alcoholic version)
Egg (to help bind the batter)
Vegetable oil (for frying)

Instructions

Prepare the Fish: Pat the fish fillets dry with paper towels to remove any excess moisture. This will help the batter stick to the fish better.
Make the Batter: In a large bowl, whisk together the flour, cornstarch, baking powder, salt, pepper, garlic powder, and onion powder. Slowly pour in the cold beer while whisking until the batter is smooth and thick. The batter should coat the back of a spoon but still be pourable. If the batter is too thick, add a little more beer or water.
Heat the Oil: Heat about 2-3 inches of vegetable oil in a large pot or deep fryer to 375°F (190°C). You can test if the oil is hot enough by dropping a small amount of batter into it – if it sizzles and rises to the top, the oil is ready.
Dredge the Fish: Lightly dredge the fish fillets in flour to ensure the batter sticks. Then, dip the fillets into the batter, making sure they’re fully coated.
Fry the Fish: Carefully lower the battered fish fillets into the hot oil. Fry for 4-5 minutes, or until the fish is golden brown and crispy. Make sure not to overcrowd the pan; fry in batches if necessary.
Drain and Serve: Use a slotted spoon to remove the fish from the oil and drain on paper towels. Serve immediately with your favorite sides like fries, coleslaw, and tartar sauce.

Notes

Don’t skip the cornstarch: It’s essential for making the batter extra crispy.
Use cold beer: The cold temperature helps the batter stay light and crispy while frying.
Fry in batches: This helps maintain the temperature of the oil and ensures that each fillet gets perfectly crispy.
Optional seasoning: Feel free to add a little paprika, cayenne pepper, or lemon zest to the batter for extra flavor.

Prep Time: 15 minutes
Cook Time: 15-20 minutes
Category: Main Course, Seafood
Method: Frying
Cuisine: American

Keywords: Crispy fried fish, Captain D’s batter dipped fish, homemade fried fish, crispy fish fillets, batter fried fish