Captain D’s Batter Dipped Fish

Recreate the famous Captain D’s Batter Dipped Fish at home with this simple and delicious recipe. Known for its crispy exterior and tender, flavorful fish inside, this dish is a favorite for seafood lovers. Serve it with your choice of sides for a delightful meal.



  • 1 lb white fish fillets (cod, haddock, or pollock)
  • 1 cup all-purpose flour
  • 1 cup cornstarch
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon paprika
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon black pepper
  • 1 cup cold water
  • 1 cup cold club soda
  • Vegetable oil for frying
  • Lemon wedges (for serving)
  • Tartar sauce (for serving)



  1. Prepare the Fish:

    Pat the fish fillets dry with paper towels and cut them into desired portions, if necessary. Set aside.

  2. Make the Batter:

    In a large bowl, whisk together the flour, cornstarch, baking powder, salt, paprika, garlic powder, onion powder, and black pepper. Gradually add the cold water and cold club soda to the dry ingredients, whisking until the batter is smooth and free of lumps. The batter should be thick enough to coat the back of a spoon. If it’s too thick, add a bit more club soda.

  3. Heat the Oil:

    Pour vegetable oil into a deep fryer or large, deep skillet to a depth of about 2 inches. Heat the oil to 350°F (175°C).

  4. Dip and Fry the Fish:

    Working in batches, dip each fish fillet into the batter, allowing any excess to drip off. Carefully lower the battered fish into the hot oil. Fry the fish for 4-5 minutes, or until golden brown and crispy, turning occasionally to ensure even cooking. Use a slotted spoon or tongs to remove the fish from the oil and drain on a paper towel-lined plate.

  5. Serve:

    Serve the batter-dipped fish hot with lemon wedges and tartar sauce on the side. Pair it with your favorite sides such as French fries, coleslaw, or hush puppies.



  • Spicy Batter: Add a pinch of cayenne pepper or hot sauce to the batter for a spicy kick.
  • Beer Batter: Substitute the club soda with beer for a richer, more flavorful batter.



  • Cold Ingredients: Ensure the water and club soda are very cold to create a light and crispy batter.
  • Oil Temperature: Maintain the oil temperature at 350°F (175°C) for the best results. Use a thermometer to monitor the oil temperature.
  • Don’t Overcrowd: Fry the fish in small batches to prevent overcrowding, which can lower the oil temperature and result in soggy fish.


Captain D’s Batter Dipped Fish is a delightful dish that’s easy to make at home. With its crispy coating and tender fish inside, it’s sure to be a hit with family and friends. Enjoy the taste of restaurant-quality fish in the comfort of your own kitchen!

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