Copycat Captain D's Crunchy Battered Fish Recipe (2024)

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Crispy and crunchy this Copycat Capitan D’s Crunchy Battered Fish Recipe will be your new go-to fish obsession. Super delicious, flaky, and out of this world!

I’m in love with Captain’ D’s Battered Fish. It’s one of my biggest guilty pleasures, a huge pile of fried fish from Captain D’s! Ugh, it is just so glorious!

Crispy battered flaky white fish that is moist inside, I don’t know if it can get much better than this! Now, with today’s copycat recipe you can make one of my biggest guilty pleasures right in your own kitchen!

Living on the coast, you know that I’m a huge fish lover, but sometimes there are some pleasures that don’t quite come from that fresh-caught goodness we are used to.

This Crunchy Battered Fish Recipe is one of my favorites to make at home, and we make it more often than not. It literally is our go-to battered fish recipe.

Everything with this recipe just works so well together that you just can’t stop eating it! I’m one of those people where I have to have each bite perfectly put together.

A squeeze of lemon, dip in co*cktail sauce and I’m in crunchy heaven! Trust me when I say that you will be too once you try this awesome recipe.

Some of our other favorite fish recipes we have on our site include: Beer Battered Fish (with pancake mix), Easy Chimichurri Fish Tacos and Teriyaki Salmon.

WHY THIS RECIPE WORKS:

Super common ingredients are used in this recipe!
Cod is the fish of choice, it is available everywhere.
This has just the perfect amount of crunch that will satisfy each and every bite.

INGREDIENTS NEEDED (FULL RECIPE BELOW):

Cod fillets
Paprika
Garlic powder
Kosher salt
Black pepper
All-purpose flour
Baking powder
Baking soda
Ice cold water
Peanut oil for frying

HOW TO MAKE CAPTAIN D’S CRUNCHY BATTERED FISH RECIPE:

Cut fish in 1 1/2 inch strips. Place the cut fish in a plastic bag and season with 1 teaspoon of the paprika, garlic powder, salt, and pepper. Close the bag and toss the fish until coated. Add in 2 tablespoons of flour and toss again.
Make the batter by placing the flour, baking powder, baking soda, 1/2 tsp paprika, salt, and pepper into a large bowl and stir it together. Whisk in the water until it forms a batter similar to the consistency of pancake batter. If you need a little more water to get the right consistency, do so now.
Heat the oil in a heavy bottom skillet over medium heat until it reaches 350°F, you can also use an electric deep fryer as well.
Place the fish in the batter, mix to combine with hands until all pieces are coated while the oil is heating.
When the oil is hot, add the fish piece by piece into the hot oil. Do not crowd the pan, you will have to do this in batches. Flipping halfway through the cooking process takes about 8-10 minutes total.
When the fish has an internal temperature of 165°F and is golden brown, take out of the oil using tongs and place them on a wire rack over a sheet tray. Sprinkle with more kosher salt immediately out of the oil so it will stick to the fish.
Keep cooking until all the fish is done. Serve with your favorite condiments like co*cktail sauce or tartar sauce and lemon wedges.

WHAT KIND OF OIL IS BEST FOR FRYING FISH?

While we always love to use peanut oil as we feel it gives the best flavor you can also use, shortening, canola oil, and vegetable oil as well.

WHY IS MY FISH NOT CRISPY?

The two main reasons for this is the batter and the oil. You don’t want a thick batter so if it is thick, you might want to try thinning it out slightly with some more water.

Also, you want to get your oil preheated correctly. Do not fry your fish until the oil has come to temperature, it will either burn the outside or the fish will cook too slowly on the inside.

HOW TO STORE THIS CRUNCHY BATTERED FISH RECIPE:

This Crunchy Battered Fish Recipe can be kept in an airtight container in the refrigerator for up to 3 days. That is the maximum for this recipe.

You can reheat in the oven on a low setting until heated through so you don’t lose any crispiness and it will add a little crispiness to it. Sitting in the refrigerator will make it turn a little soggy over time.

TIPS AND TRICKS:

Cod is our favorite choice of fish for this recipe but any other white flaky fish will works.
Make sure you use ice-cold water in the batter.
You do not want to overcrowd your frying pan, otherwise, the fish will not cook evenly.
This is great served with all of your favorite dipping sauces.
Having a fish fry? This can easily be doubled or tripled to serve more people.

If you love a good copycat recipe like I do and adore fish then you have to try my Captain D’s Crunchy Battered Fish Recipe!

If you like this Crunchy Battered Fish Recipe you might also like:

Lobster Rolls
Homemade French Fries (great for a side)
Easy Homemade Tartar Sauce

If you’ve tried this CRUNCHY BATTERED FISH RECIPE let me know in the comments how it turned out! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!

Rate this Recipe

Copycat Captain D’s Crunchy Battered Fish Recipe

4.98 from 42 votes

Course Main Course

Servings 4

Crispy and crunchy this Copycat Capitan D's Crunchy Battered Fish Recipe will be your new go-to fish obsession. Super delicious, flaky and out of this world!

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Ingredients

▢ 2 pounds Cod fillets or any white flaky fish fresh is best!
▢ 1 1/2 teaspoon paprika divided
▢ 1 teaspoon garlic powder
▢ ¼ teaspoon kosher salt
▢ ¼ teaspoon black pepper
▢ 2 tablespoons all-purpose flour

For the batter:

▢ 1 1/4 cups all-purpose flour
▢ 1 teaspoon baking powder
▢ 1/2 teaspoon baking soda
▢ ¼ teaspoon kosher salt
▢ ¼ teaspoon black pepper
▢ 1 cup ice cold water plus more if needed
▢ Peanut oil for frying

Instructions

Cut fish in 1 1/2 inch strips. Place the cut fish in a plastic bag and season with 1 teaspoon of the paprika, garlic powder, salt, and pepper. Close the bag and toss the fish until coated. Add in 2 tablespoons of flour and toss again.
Make the batter by placing the flour, baking powder, baking soda, 1/2 tsp paprika, salt, and pepper into a large bowl and stir it together. Whisk in the water until it forms a batter similar to the consistency of pancake batter. If you need a little more water to get the right consistency, do so now.
Heat the oil in a heavy bottom skillet over medium heat until it reaches 350°F, you can also use an electric deep fryer as well.
Place the fish in the batter, mix to combine with hands until all pieces are coated while the oil is heating.
When the oil is hot, add the fish piece by piece into the hot oil. Do not crowd the pan, you will have to do this in batches. Flipping halfway through the cooking process takes about 8-10 minutes total.
When the fish has an internal temperature of 165°F and is golden brown, take out of the oil using tongs and place them on a wire rack over a sheet tray. Sprinkle with more kosher salt immediately out of the oil so it will stick to the fish.
Keep cooking until all the fish is done. Serve with your favorite condiments like co*cktail sauce or tartar sauce and lemon wedges.

Nutrition

Nutritional Disclaimer

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Copycat Captain D's Crunchy Battered Fish Recipe (2024)

FAQs

What kind of battered fish does Captain D's use? ›

Pollock. Our Pollock is wild-caught, one of the most popular kinds of seafood in the United States and one of the most plentiful species in the world. We batter dip our Pollock by hand in restaurant daily.

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What kind of fish does Long John Silver's use? ›

Long John Silver's wild-caught Cod and Pollack come from the icy waters of the North Pacific Ocean, one of the best-managed and most sustainable fisheries in the world. LJS fish is fresh-caught, and flash-frozen while still aboard the fishing boats to lock in the flavor.

Read On ›

Why is a thick batter needed when making battered fish? ›

Gary Rhodes is a firm advocate of thick batter, writing in Rhodes Around Britain that the only secret to great fried fish is to "make sure the batter is very thick, almost too thick" so as the fish cooks, it soufflés around it, keeping it light and crisp. "If it's too thin, it will stick to the fish and become heavy".

Keep Reading ›

What is the best fish to eat battered? ›

Best fish for frying

You can use virtually any white fish fillet such as: snapper, barramundi, cod, flathead, tilapia, hake, haddock, whiting and ling.

What makes batter more crispy? ›

Rice flour and cornstarch work particularly well because they fry up crispier than wheat flour. They also absorb less moisture and fat during the frying process, making the products less greasy. This is why rice flour is often used when making tempura because it produces a very thin and crispy, dry crust.

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What oil makes fish crispy? ›

Thanks to its neutral flavor, affordable price, and high smoke point, canola oil is the most popular oil for frying fish. Peanut, cottonseed, and coconut oil are also great fish frying oils.

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Why is my batter not getting crispy? ›

Keep the oil temperature up for crispy fried food

When it comes to battered foods, according to Bon Appétit, the lower the temperature, the longer your batter is sitting in the pot absorbing oil, which can lead to a dark, unappetizing oil-laden crust.

Read On ›

What was the old name of Long John Silver's? ›

Long John Silver's, formerly known as Long John Silver's Seafood Shoppes and sometimes abbreviated as LJS, is an American chain of fast-food restaurants that specializes in seafood. The brand's name is derived from the character of the same name from Robert Louis Stevenson's novel Treasure Island.

What was Long John Silver's original name? ›

Long John Silver's is a quick-service chain founded in 1969 that specializes in seafood. The chain was originally named Long John Silver's Seafood Shop but was later shortened to Long John Silver's, modeled after the pirate Long John Silver in the Robert Louis Stevenson novel Treasure Island.

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What kind of oil does Long John Silver's use to fry their fish? ›

Long John Silver's uses only 100 percent pure canola oil in all U.S. restaurants because we care about your faithful choices. Rest assured, Long John Silver's wild caught Alaskan fish, shrimp, fries and hushpuppies are Lent appropriate.

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Are Pollock and cod the same? ›

They do look similar, but there are are a few differences between the two. First, Pollock has a milder flavor than Cod. Second, Pollock can lose its shape a lot quicker if overcooked. Cod meat is a little firmer, but still flaky and tender when prepared correctly.

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What kind of fish is pollock? ›

Pollock is a member of the cod family. They can grow as long as 3 feet but typically reach lengths between 12 and 20 inches and weigh between 1 and 3 pounds. They have speckled coloring that helps them blend in with the seafloor to avoid predators.

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Is pollock fish good for you? ›

As far as the nutritional value of pollock, like salmon, tuna and cod, it's a good source of lean protein and is low in saturated fat. All of these fish are also a good source of vitamin B12, phosphorus and selenium. Salmon is the highest in omega 3 fat, which is one of the best reasons for eating fish.

What does a pollock fish look like? ›

Atlantic pollock are brownish-green on the back and slightly pale on the belly. They have a small chin barbel, like the whiskers on a catfish. They are a member of the cod family but can be distinguished by their greenish hue and darker flesh.

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