Crispy, golden perfection with a savory Southern-seasoned batter
There’s nothing quite like the nostalgic taste of Captain D’s batter-dipped fish—crispy on the outside, flaky and tender on the inside, with just the right blend of seasoning. This homemade version brings that classic seafood experience to your own kitchen. Whether you’re craving a comforting fish and chips dinner or preparing for a Friday night fish fry, this recipe delivers restaurant-quality results with pantry-friendly ingredients.
Using a blend of flour and cornmeal for texture, and a fizzy cold beer or club soda for that light, airy crunch, this batter fries up beautifully golden and flavorful. Pair it with tartar sauce, lemon wedges, and your favorite sides for a meal that’s sure to satisfy.
Ingredients:
For the Fish:
- 4 white fish fillets (cod, haddock, pollock, or tilapia work well)
- Paper towels (for drying the fillets)
- Oil for frying (vegetable or canola oil)
For the Batter:
- 1 cup all-purpose flour
- 1/2 cup cornmeal (for crunch and texture)
- 1 teaspoon baking powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika (adds color and mild spice)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup cold beer or club soda (carbonation makes the batter light and crispy)
Equipment:
- Large mixing bowl
- Whisk
- Deep skillet, Dutch oven, or deep fryer
- Slotted spoon or frying spider
- Cooking thermometer (optional but recommended)
- Paper towel–lined plate or wire rack for draining
Instructions:
Step 1: Prepare the Batter
- In a large bowl, combine the flour, cornmeal, baking powder, garlic powder, onion powder, paprika, salt, and pepper. Mix well to evenly distribute the spices.
- Slowly pour in the cold beer or club soda, whisking continuously until the batter is smooth and slightly thick. It should coat the back of a spoon—thick enough to cling to the fish, but not overly heavy.
Tip: Cold liquid helps create a crispier batter. For best results, chill your beer or soda right before mixing.
Step 2: Heat the Oil
- In a deep skillet or fryer, heat 2 inches of oil to 350°F (175°C) over medium-high heat.
- Use a thermometer if possible to monitor temperature accurately.
- Test the oil by dropping in a tiny spoonful of batter—if it sizzles and floats to the top, it’s ready.
Note: Keeping the oil at a consistent temperature is key to getting a golden, non-greasy finish.
Step 3: Batter the Fish
- Pat the fish fillets dry with paper towels. This step helps the batter stick and prevents excess oil splatter.
- Dip each fillet into the batter, turning to coat completely. Let any excess batter drip off briefly before frying.
Step 4: Fry the Fish
- Gently place the battered fillets into the hot oil. Don’t overcrowd the pan—fry in batches if needed.
- Fry each fillet for about 4–5 minutes per side, or until deeply golden brown and crispy.
- Check that the internal temperature of the fish reaches 145°F (63°C) and that the flesh flakes easily with a fork.
Step 5: Drain and Serve
- Use a slotted spoon or tongs to carefully lift the fried fillets out of the oil.
- Place them on a paper towel–lined plate or cooling rack to drain excess oil and stay crisp.
Serving Suggestions:
- Classic sides: Fries, hush puppies, coleslaw, or creamy mac and cheese
- Dips: Tartar sauce, malt vinegar, lemon wedges, or even spicy remoulade
- Sandwich option: Serve the fish in a toasted bun with lettuce, tomato, and sauce for a delicious fish sandwich
Tips for Best Results:
- Use fresh oil for the best taste and crispiness.
- Keep the batter cold and the oil hot. This combination ensures a perfect crunch every time.
- Work in batches to maintain oil temperature—adding too many fillets at once can cool the oil too much.
- Don’t skip the drain—a resting period on paper towels or a wire rack keeps the fish from going soggy.
Storage and Reheating:
- Leftovers: Store cooled fish in an airtight container in the fridge for up to 2 days.
- To reheat: Place in a 375°F oven or air fryer for 8–10 minutes until hot and crispy again. Avoid microwaving—it’ll soften the crust.
