Copycat Captain D’s Batter-Dipped Fish

Why You’ll Love This Recipe

• Light, craggy shell that stays crisp thanks to cornstarch, baking powder, and fizzy club soda.
• Mild seasoning lets the flaky whitefish shine—just like your favorite fast-seafood spot.
• Foolproof method with clear temperatures and timing for consistently golden results.
• Pantry-friendly ingredients and a quick 35-minute start-to-finish.

Grocery List

• Produce: 2 lemons, fresh parsley (optional for garnish)
• Dairy: None (tartar sauce if store-bought may contain egg)
• Pantry: All-purpose flour, cornstarch (cornflour), baking powder, paprika, garlic powder, onion powder, sugar, kosher or sea salt, pepper, neutral frying oil (peanut/canola/rice bran), club soda, vodka (optional)

Full Ingredients

Fish

• 1.5 lb (680 g) skinless whitefish fillets (cod, pollock, or haddock)
• 3/4 tsp kosher salt (for lightly seasoning fish)
• Lemon wedges, for serving

Dry Dredge

• 1/2 cup (65 g) all-purpose flour
• 1/4 cup (30 g) cornstarch (also called cornflour)
• 1/2 tsp fine sea salt
• 1/4 tsp ground white or black pepper

Bubbly Batter

• 1 cup (130 g) all-purpose flour
• 1/2 cup (70 g) cornstarch (cornflour)
• 2 tsp (8 g) double-acting baking powder
• 1 tsp granulated sugar
• 1 tsp fine sea salt (or 1.5 tsp kosher salt)
• 1/2 tsp paprika
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1/8 tsp ground white pepper (or black pepper)
• Pinch turmeric, optional (for a warm golden hue)
• 12 oz (355 ml) very cold club soda
• 1 tbsp (15 ml) vodka, optional (extra-light, crisp finish)

For Frying & Serving

• 1.5–2 qt (1.4–1.9 L) neutral oil with high smoke point (peanut, canola, or rice bran)
• Tartar sauce, hot sauce, or malt vinegar (optional)

Step-by-Step Instructions

Step 1: Prep and season the fish

Pat the fish very dry with paper towels. Cut into 8 even pieces about 4–5 inches long and 1.5–2 inches wide. Lightly season with 3/4 tsp kosher salt and set on a paper towel–lined plate or a rack. This quick seasoning draws a bit of moisture to the surface and gently flavors the fillets.

Step 2: Heat the oil and set up your station

Pour 2 inches of oil into a deep, heavy pot or Dutch oven. Clip on a thermometer and heat to 350°F (177°C) over medium-high heat. Place a wire rack over a rimmed sheet pan for draining, and preheat your oven to 200°F (95°C) to keep cooked pieces hot and crisp.

Step 3: Mix the dry dredge

In a shallow bowl, whisk together the all-purpose flour, cornstarch, salt, and pepper. Just before battering, toss the fish in this dredge to lightly coat, then shake off the excess. The thin flour layer helps the batter grab on and builds a craggier crust.

Step 4: Whisk the bubbly batter

In a medium bowl, whisk all batter dry ingredients: flour, cornstarch, baking powder, sugar, salt, paprika, garlic powder, onion powder, white pepper, and turmeric (if using). Pour in the very cold club soda (and vodka, if using). Whisk briefly just until combined. A few small lumps are fine—do not overmix. You want a thin, pourable batter that ribbons off the whisk and disappears in about 8–10 seconds. Keep the bowl over a bag of frozen peas or a bowl of ice to stay cold.

Step 5: Dip and fry the first batch

Working one piece at a time, dip the dredged fish into the batter, letting excess drip back into the bowl. Carefully lower into the 350°F (177°C) oil, releasing it away from you. Fry 3–6 minutes, turning once, until the crust is deep golden and audibly crisp. Thinner pollock may take 3–4 minutes; thicker cod 5–6 minutes. Aim to keep the oil between 325–350°F (163–177°C). The fish is done when it flakes easily and reaches 145°F (63°C) internal temperature.

Step 6: Drain, season, and hold

Transfer cooked fish to the rack to drain for 1–2 minutes. Immediately sprinkle with a pinch of fine salt to lock in flavor. Keep finished pieces in the warm oven while you fry the remaining batches so everything serves hot and crunchy.

Step 7: Serve

Serve right away with lemon wedges and your favorite tartar sauce or malt vinegar. The contrast of the bright, tangy lemon and the light, craggy shell makes every bite sing.

Pro Tips

• Keep it cold: Cold batter plus hot oil equals maximum crunch. Keep the club soda in the fridge and the batter bowl over ice.
• Don’t overmix: A few lumps are welcome. Overmixing develops gluten and can toughen the crust.
• Right thickness: Batter should be thin and bubbly—think light pancake batter. If it clings too heavily, whisk in a splash more club soda.
• Temperature control: Fry in small batches and allow the oil to recover between batches to stay in the 325–350°F sweet spot.
• Extra craggy edges: As each piece fries, drizzle a teaspoon of batter over the top; it will set into lacy, crispy ridges.

Variations

• Beer-Battered: Swap the club soda for a cold, light lager. Reduce baking powder to 1.5 tsp to balance the added carbonation.
• Cajun-Style: Add 1/2–1 tsp Cajun seasoning to the batter and a pinch of cayenne for gentle heat.
• Gluten-Free: Use a 1:1 gluten-free flour blend in place of all-purpose, plus the cornstarch; or try 100% rice flour + cornstarch for a very light, shattery shell.

Storage & Make-Ahead

Batter is best used immediately, but you can mix the dry ingredients up to 2 days ahead and store airtight. Keep fish cut and lightly salted up to 30 minutes ahead; blot dry before dredging. Hold cooked fish on a rack in a 200°F (95°C) oven for up to 20 minutes. For reheating leftovers, use a 425°F (220°C) oven or a 375°F (190°C) air fryer for 6–10 minutes until hot and crisp. For longer storage, cool completely and refrigerate up to 2 days. Freezing isn’t ideal for max crispness, but you can par-fry 2–3 minutes, cool, freeze on a sheet pan, then fry from frozen at 350°F (177°C) for 3–5 minutes to finish.

Nutrition (per serving)

Approx. 470 calories; 29 g protein; 20 g fat; 46 g carbohydrates; 1 g fiber; 780 mg sodium. Values are estimates and will vary with oil absorption and exact portion size.