Have you tried Captain D’s batter-dipped fish? It’s definitely a sea pleasure. If you are having a craving, this crispy, seasoned crust on the outside and tender fish on the inside is what you need.
There are many reasons why this fish is so tasty. What makes their batter SO delicious is that the flour mixture is carefully seasoned. So often a battered isn’t seasoned quite right, and it may miss its flavor, but not here.
Deep-fryer advice: oil for frying often begins to burn because small particles of batter disperse into the oil and then burn. You can avoid this by using a fryer with a filter.
You could also run oil through a coffee filter when you are done, this will also work!
Advice for frying batter-dipped fish: blot the fish with a paper towel to make it dry before dipping it into the batter. This way the batter will adhere much better.
When placing the fish into the fryer, try to do it with care. By holding it for a second or two before dropping it into the hot oil you allow the crust to cook a little so it won’t then get stuck to the bottom of the fryer basket.
Main course - Seafood - Servings: 4 - Calories: 538 kcal
1 1/2 cups all-purpose flour
1/2 cup cornstarch
1 tablespoon baking powder
2 teaspoons salt
1/2 teaspoon cayenne pepper
1 1/2 cups water
2 pounds cod hake, or other white fish
vegetable oil for frying
Preheat oil to 350 degrees in a deep fryer/medium-sized saucepan.
In a medium bowl, mix together the flour, cornstarch, baking powder, salt, and cayenne pepper.
Whip in the water.
Pat the fish dry with a paper towel.
Dip the fish in the batter and fully coat each fillet.
Deep-fry the fish for 3 to 4 minutes, until it is golden brown.
Drain fish on a wire rack.