Copycat Captain D’s Batter Dipped Fish

I’m a big fan of battered fried fish. Add in some fries, a side of tartar sauce, and give me a bottle of malt vinegar and I’m one happy guy. This copycat of Captain D’s batter dipped fish checks all my boxes. Slightly crunchy. Tasty. Oh, and easy. Crazy easy. This is just like the great fish you can get at the restaurant.
Copycat Captain D's Batter Dipped Fish

I use a little FryDaddy when I cook my copycat Captain D’s batter dipped fish. It’s perfect for small pieces of fish and it heats the oil to the perfect temperature. But for larger pieces or when making dinner for more than just a few people, I use a Dutch oven or a bigger deep fryer.

No matter what you use to cook your fish, make sure that you don’t overcook it. The fish will dry out and not be good at all. Also make sure you get the oil temperature high enough. Low temperatures won’t cook the fish correctly. Low oil temperature will also saturate the fish with oil. That’s not good either.

Also try my copycat Long John Silver’s fish-and-chips!

Copycat Captain D's Batter Dipped Fish

Course Main
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Servings 4 servings
Author Mike

Ingredients

  • Vegetable oil or canola oil, for frying
  • 1 1/2 cups all-purpose flour
  • 1/2 cup cornstarch
  • 1 tablespoon baking powder
  • 2 teaspoons kosher salt plus more, for sprinkling
  • 1/2 teaspoon cayenne pepper
  • 1 1/2 cups water plus more, if needed
  • 2 pounds cod fillets cut into bite-sized chunks if desired

Instructions

  • Heat 3" of oil in a deep fryer or Dutch oven to 350 F.
  • In a large bowl add the flour, cornstarch, baking powder, salt and cayenne. Whisk to combine.
  • Slowly whisk in the water. You want a pancake-like batter. If it's too thick add a bit (a very small bit!) more water and whisk.
  • Rinse and pat the fish dry. I prefer to cut mine into bite-sized pieces.
  • Working in batches, add the fish to the batter and turn to coat completely. Transfer to the oil and deep fry 3-4 minutes, turning once, until golden brown. Remove to a paper towel-lined plate. If desired, sprinkle the fish with salt.

Notes

Note: If you like to cut your fish into bite-sized pieces before frying, you might need more batter to fully coat them. I usually double the batter ingredients just to make sure I have enough.

Copycat Long John Silver’s Fish-and-Chips

As a kid, my hands-down favorite fast food place was Long John Silver’s. And although I loved the fish and fries, I have to admit my favorite things were the little crunchies. You know, the little pieces of fried batter that would end up in your food basket. I loved them. I would even ask for ‘extra crunchies’ when I ordered.
Copycat Long John Silver's Fish-and-ChipsWell, now I can make my own copycat Long John’s Silver’s fish and chips. And if I want extra crunchies I just add a few drops of batter to the oil and in seconds… extra crunchies! And don’t forget the hush puppies! No Long John Silver’s copycat meal is complete without them.

For something a bit different, dip your fries in my malt vinegar aioli instead of good-ole ketchup.

Also try my copycat of Captain D’s batter dipped fish!

Copycat Long John Silver's Fish-and-Chips

Course Main
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4

Ingredients

For the batter

  • 3/4 cup all-purpose flour
  • 2 tablespoons cornstarch
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 3/4 cup water

For the fish

For the fries

  • 6 Russet potatoes sliced into thin strips
  • Kosher salt

Instructions

For the batter

  • Combine all ingredients. Whisk until smooth and there are no lumps.

For the fish

  • Heat a few inches of oil to 375 F in a Dutch oven or deep fryer.
  • Pat fish dry and coat well in the batter.
  • Working in batches, slowly lower the fish into the oil and fry on both sides until golden brown.
  • Remove to a paper towel-lined plate
  • Service with tartar sauce and malt vinegar.

For the fries

  • Reduce oil temperature to 325 F.
  • Fry potatoes until starting to turn golden brown. Remove to a paper towel-lined plate and pat dry.
  • Increase oil temperature to 375 F and add the fries back in. Fry until golden brown and crispy. Remove to paper towel-lined plate to drain, sprinkle with salt, then serve immediately.