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.
2poundscod fillets, cut into bite-sized chunks if desired
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.
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.