Captain D’s Old Fashioned Batter Dipped Fish
Captain D’s has had over 40 years to perfect their recipe for success. Today we share several of their fish recipes as well as their tartar sauce, hushpuppies and cole slaw.
• 1 1/2 cups all-purpose flour
• 1/2 cup cornstarch
• 1 tablespoon baking powder
• 2 teaspoons kosher salt
• 1/2 teaspoon cayenne pepper
• 1 1/2 cups water
• 4 fish fillets (cod, hake, or other mild white fish)
• vegetable oil for frying
Preheat the oil to 350 degrees in either a deep fryer or a medium sized saucepan. In a medium bowl, mix together the flour, cornstarch, baking powder, salt, and cayenne pepper. Whisk in the water. The batter will get a little foamy, continue to mix.
Pat the fish dry with a paper towel to remove excess moister. Coat the fish in the batter, working to fully coat each fillet. Deep-fry the fish for 3 to 4 minutes. You want to cook the fish until it is golden brown. If you fry multiple pieces at once you may want to separate the pieces when cooking. Drain fish on a wire rack.
NOTE: Please note that when preparing fish for batter, it is best to paper towel dry each piece to allow the batter to stick better. Also, place battered pieces into the hot oil very carefully. If you hold the fish in the oil about half way for a second or two the crust won’t stick to the fry basket – it sticks to the fish.
Captain Ds Crunchy Battered Fish
• 2 pounds Cod fillets (or any white flaky fish, fresh is best!)
• 1 tsp garlic powder
• 1½ tsp paprika
• 1¼ + 2 Tbls Cup all purpose flour
• 1 - 1½ Cup cold water
• 1 tsp baking powder
• ½ tsp baking soda
• salt and pepper to taste
• Vegetable Oil for frying
1. Cut fish in 1½ 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, ½ 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!
Captain D’s Real English Fish & Chips
4 cod fish fillets or 4 haddock fillets
6 ounces plain flour
1 teaspoon bicarbonate of soda
1 (8 fluid ounce) bottle British beer
1/2 lemon, juice of
salt & pepper
extra flour
3 lbs potatoes, peeled & chipped
good quality cooking fat or oil
Heat fat up in a chip pan or automatic deep fat fryer – 350°F.
Peel the potatoes and cut into chunky sized chips. Rinse and dry thoroughly.
Fry chips for about 3 minutes until soft but NOT coloured. Drain and shake well and set to one side.
Put some flour onto a plate. Dredge the fish fillets in the flour thoroughly – this is VERY important, it stops the batter sliding off when fried! Leave the fish fillets in the flour whilst you make the batter.
Some people say you should make the batter at least one hour before – I have found little difference – so make it before if it is convenient or now!
Put flour, bicarbonate of soda, salt and pepper into a large roomy bowl. Add the beer gradually, stop when you have a thick coating type of batter. Drink any beer that is left! Whisk thoroughly until it is smooth and there are no lumps. Add the lemon juice OR a splash of malt vinegar if desired. Mix thoroughly again.
Have your plates, newspaper or whatever ready for eating! (English style)
Adjust deep fat fryer to fish frying temperature of 320°F.
Take one fillet of fish at a time and holding it by the tail or thin end (!) swirl it around the batter until well coated – plunge into hot fat immediately. As soon as it has crisped up and set, add your other fillets one at a time, taking out the first ones as they cook – about 6 to 10 minutes depending on the thickness. Place onto a tray and keep warm in the oven.
Turn up the heat setting to 350°F again and cook your chips until golden and crisp.
Serve on plates or newspaper with salt & vinegar!
This batter is great for small fish goujons, chicken goujons and also tempura vegetables too.
Goujons are breaded and gently fried strips of fish fillet (or chicken) commonly served as appetizers, or paired with vegetables as a light main course. This type of fish preparation is traditionally French, but is also very popular in Cajun-influenced areas of Louisiana, a southern U.S. state. In many Cajun dialects, the word “goujon” is a synonym for catfish, the type of fish most commonly eaten — and thus used in goujon dishes — in this region.
For those that would prefer to use a yeasted beer batter –
1 1/2 cups Flour
1 pkg. Dry yeast
1 Egg
1 cup Beer
1/2 cup Hot water
1/2 tsp. Salt
- Mix the yeast and flour together.
- In another bowl beat together the egg, hot water and salt.
- Add the beer to the egg mixture.
- Next beat in the flour and yeast.
- Drop fish into batter and cover thoroughly.
- Fry in hot oil.
- Drain on paper towels after removing from oil.
How about The Captain Sandwich?
Two classic batter-dipped fish filets on a toasty hoagie bun with cracklin’s, tangy tartar sauce, and shredded lettuce.
Captain D's Tartar sauce!
1 quart mayonnaise
1/4 cup lemon juice
1 cup diced onion
1 cup finely chopped dill pickle
In a stainless steel or glass mixing bowl, combine the mayonnaise, lemon juice, onion, and dill pickle. Mix thoroughly. Transfer to a glass or plastic container with a tight lid and refrigerate.
CAPTAIN D'S HUSHPUPPIES
1 Gallon of White Corn Meal MIX
1 Quart Yellow Corn Meal
1/2 cup of finely minced onion
12 eggs
enough buttermilk to moisten
This is a restaurant size recipe – feel free to cut it down to size for yourself – combine, deep fry until done, drain.
Captain D’s has had over 40 years to perfect their recipe for success. Today we share several of their fish recipes as well as their tartar sauce, hushpuppies and cole slaw.
• 1 1/2 cups all-purpose flour
• 1/2 cup cornstarch
• 1 tablespoon baking powder
• 2 teaspoons kosher salt
• 1/2 teaspoon cayenne pepper
• 1 1/2 cups water
• 4 fish fillets (cod, hake, or other mild white fish)
• vegetable oil for frying
Preheat the oil to 350 degrees in either a deep fryer or a medium sized saucepan. In a medium bowl, mix together the flour, cornstarch, baking powder, salt, and cayenne pepper. Whisk in the water. The batter will get a little foamy, continue to mix.
Pat the fish dry with a paper towel to remove excess moister. Coat the fish in the batter, working to fully coat each fillet. Deep-fry the fish for 3 to 4 minutes. You want to cook the fish until it is golden brown. If you fry multiple pieces at once you may want to separate the pieces when cooking. Drain fish on a wire rack.
NOTE: Please note that when preparing fish for batter, it is best to paper towel dry each piece to allow the batter to stick better. Also, place battered pieces into the hot oil very carefully. If you hold the fish in the oil about half way for a second or two the crust won’t stick to the fry basket – it sticks to the fish.
Captain Ds Crunchy Battered Fish
• 2 pounds Cod fillets (or any white flaky fish, fresh is best!)
• 1 tsp garlic powder
• 1½ tsp paprika
• 1¼ + 2 Tbls Cup all purpose flour
• 1 - 1½ Cup cold water
• 1 tsp baking powder
• ½ tsp baking soda
• salt and pepper to taste
• Vegetable Oil for frying
1. Cut fish in 1½ 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, ½ 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!
Captain D’s Real English Fish & Chips
4 cod fish fillets or 4 haddock fillets
6 ounces plain flour
1 teaspoon bicarbonate of soda
1 (8 fluid ounce) bottle British beer
1/2 lemon, juice of
salt & pepper
extra flour
3 lbs potatoes, peeled & chipped
good quality cooking fat or oil
Heat fat up in a chip pan or automatic deep fat fryer – 350°F.
Peel the potatoes and cut into chunky sized chips. Rinse and dry thoroughly.
Fry chips for about 3 minutes until soft but NOT coloured. Drain and shake well and set to one side.
Put some flour onto a plate. Dredge the fish fillets in the flour thoroughly – this is VERY important, it stops the batter sliding off when fried! Leave the fish fillets in the flour whilst you make the batter.
Some people say you should make the batter at least one hour before – I have found little difference – so make it before if it is convenient or now!
Put flour, bicarbonate of soda, salt and pepper into a large roomy bowl. Add the beer gradually, stop when you have a thick coating type of batter. Drink any beer that is left! Whisk thoroughly until it is smooth and there are no lumps. Add the lemon juice OR a splash of malt vinegar if desired. Mix thoroughly again.
Have your plates, newspaper or whatever ready for eating! (English style)
Adjust deep fat fryer to fish frying temperature of 320°F.
Take one fillet of fish at a time and holding it by the tail or thin end (!) swirl it around the batter until well coated – plunge into hot fat immediately. As soon as it has crisped up and set, add your other fillets one at a time, taking out the first ones as they cook – about 6 to 10 minutes depending on the thickness. Place onto a tray and keep warm in the oven.
Turn up the heat setting to 350°F again and cook your chips until golden and crisp.
Serve on plates or newspaper with salt & vinegar!
This batter is great for small fish goujons, chicken goujons and also tempura vegetables too.
Goujons are breaded and gently fried strips of fish fillet (or chicken) commonly served as appetizers, or paired with vegetables as a light main course. This type of fish preparation is traditionally French, but is also very popular in Cajun-influenced areas of Louisiana, a southern U.S. state. In many Cajun dialects, the word “goujon” is a synonym for catfish, the type of fish most commonly eaten — and thus used in goujon dishes — in this region.
For those that would prefer to use a yeasted beer batter –
1 1/2 cups Flour
1 pkg. Dry yeast
1 Egg
1 cup Beer
1/2 cup Hot water
1/2 tsp. Salt
- Mix the yeast and flour together.
- In another bowl beat together the egg, hot water and salt.
- Add the beer to the egg mixture.
- Next beat in the flour and yeast.
- Drop fish into batter and cover thoroughly.
- Fry in hot oil.
- Drain on paper towels after removing from oil.
How about The Captain Sandwich?
Two classic batter-dipped fish filets on a toasty hoagie bun with cracklin’s, tangy tartar sauce, and shredded lettuce.
Captain D's Tartar sauce!
1 quart mayonnaise
1/4 cup lemon juice
1 cup diced onion
1 cup finely chopped dill pickle
In a stainless steel or glass mixing bowl, combine the mayonnaise, lemon juice, onion, and dill pickle. Mix thoroughly. Transfer to a glass or plastic container with a tight lid and refrigerate.
CAPTAIN D'S HUSHPUPPIES
1 Gallon of White Corn Meal MIX
1 Quart Yellow Corn Meal
1/2 cup of finely minced onion
12 eggs
enough buttermilk to moisten
This is a restaurant size recipe – feel free to cut it down to size for yourself – combine, deep fry until done, drain.
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