Captain D's Batter-Dipped Fish
This is a clone that should be pretty close to the fish you get at Captain D's. I listed two optional ingredients because I ran across a very similar recipe except with a little spice added
This is a clone that should be pretty close to the fish you get at Captain D's. I listed two optional ingredients because I ran across a very similar recipe except with a little spice added
- Carbohydrate 46.2593458351159 g
- Cholesterol 207.55445 mg
- Fat 221.603984890744 g
- Fiber 2.08878336187204 g
- Protein 52.312285500231 g
- Saturated Fat 34.8116248734848 g
- Serving Size 1 1 Serving (603g)
- Sodium 216.306866668675 mg
- Sugar 44.1705624732439 g
- Trans Fat 9.29304865610711 g
- Calories 2385 calories
Step-by-step
- Mix the yeast and flour together
- In another bowl beat together the egg, hot water and salt. (and peppers if used).
- Add the beer to the egg mixture
- Beat in the flour and yeast.
- Drop fish into batter and cover thoroughly.
- Fry in hot oil.
- Drain on paper towels.
What beverage cuts through a heavy coat of fried batter without washing away the savory notes of the fish beneath? Achieving balance on the plate requires careful selection of side dishes that provide sharp acid and crisp textures to contrast with the dense crust. Classic options like malt vinegar drizzled directly over the hot crust deliver the necessary acetic bite, while coleslaw made with a vinegar-forward dressing rather than a heavy mayonnaise base offers a crunchy, refreshing counterweight. Heavy, starchy sides should generally be avoided unless they feature high salt content to awaken the palate.
Maintaining the integrity of the coating demands rigorous attention to oil temperature, which should hover around 365 degrees Fahrenheit to ensure the exterior sets instantly while the interior steams gently. When working with fresh pollock fillets, pat the fish thoroughly dry with paper towels before dipping, because excess surface moisture prevents the yeast batter from adhering uniformly and creates steam pockets that rupture the crust during frying. While frozen fish can be substituted if thawed completely and pressed dry, fresh fillets yield a flakier texture and release significantly less water into the frying medium.
Incorporating optional black pepper and cayenne directly into the liquid mixture adds subtle background heat that amplifies the malt characteristics of the beer. Drain the fried portions on wire racks rather than flat paper towels to prevent the undersides from steaming in their own residual condensation.
