Why are air fryers flying off shelves? Combine the flour, cornflour, baking powder and turmeric in a large bowl, season, then spoon 1 tbsp onto a plate and set aside. Gradually pour the beer and water into the bowl, stirring with a wooden spoon until you have a smooth, lump-free batter. Leave to rest for 30 mins while you prepare fish batter mix chips.
Boil a large pan of water, then add the chipped potatoes and boil for 2-3 mins until the outsides are just tender but not soft. Gently toss together until all the potatoes are evenly coated and the flour is no longer dusty. Roast for 30 mins, turning occasionally, until the chips are golden and crisp. To cook the fish, heat the 1 litre oil in a deep saucepan until a drop of batter sizzles and crisps up straight away. Pat the fish dry with kitchen paper, then toss it in the reserved turmeric flour mix. Shake off any excess, then dip into the batter.
RECIPE TIPSMORE FAB FISH RECIPES Visit our new fish recipe collection for more seafood inspiration. And take a look at our how to batter fish video for more detail on the techniques involved. This website is published by Immediate Media Company Limited under licence from BBC Studios Distribution. Home Copycat Restaurant Recipes – Over 869 recipes and counting! Make the best crunchy batter dipped fried fish with this easy Captain Ds copycat recipe.
Captain D’s makes amazing batter-dipped fish. If you are wanting a great plate of Fish and Chips, this is the recipe for you! The crispy, seasoned crust on the outside and tender fish on the inside is sure to satisfy a craving. Learn the secret batter ingredient that makes it so light and crispy. Great for cod, hake, or other whitefish. A tasty seafood dinner for any night of the week. As an Amazon Associate, I earn from qualifying purchases.
I have a confession to make: I love Captain Ds Batter Dipped Fish. They can’t be found everywhere, but for me, this is a guilty pleasure. If you are lucky enough to live near one, you may feel the same way. Their battered dipped fish has to be some of the best fish around. All of Captain D’s food is freshly made to order.
They have a diverse menu so that you can get a variety of seafood dishes. But for me, their battered dipped fish is my personal favorite. One of my favorite things about preparing a copycat recipe at home is you can modify a recipe if you like. For example, Alaskan Pollock fish is used for their famous recipe. You could use cod or another hearty fish.
You can even use your leftover batter to create onion rings. There are many reasons why this fish is so tasty. What makes their batter so good is that the flour mixture is nicely seasoned. So often a battered isn’t seasoned quite right, and it may miss its mark on flavor, not here.
You may wonder what oil to fry the fish in, I use straight-up vegetable oil. They do not use peanut oil because that could create an allergy problem for people. I also try to use oil that is clean and fresh. Preheat oil to 350 degrees in either a deep fryer or a medium-sized saucepan. In a medium bowl, mix together the flour, cornstarch, baking powder, salt, and cayenne pepper. Pat the fish dry with a paper towel to remove excess moisture.
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. Deep-Fryer Recommendation One of my favorite tools for frying is my T-fal FR8000 Oil Filtration Ultimate EZ Clean Easy to clean 3. 5-Liter Fry Basket Stainless Steel Immersion Deep Fryer, 2. Oil for frying often begins to burn because small particles of batter disperse into the oil and they eventually burn.
If you use a fryer with a filter this will help you. You could also run oil through a coffee filter when you are done, this will work as well. This fryer makes this task for you easy and safe. Years ago when I worked in a restaurant, straining the oil was the task I liked least. The oil was hot and you could burn yourself.
So there is a little technique when preparing the fish I want to share with you. I like to blot my fish with a paper towel to make it dry before I dip it into the batter. This way the batter will stick on better. When placing the fish into the fryer I try to place it in carefully. So that I hold the fish carefully in the oil about halfway. By holding it for a second or two before dropping into the hot oil you can enable the crust to cook a little so it won’t then get stuck to the bottom of the fryer basket. I find that if I simply put the fish in there, the batter can cook around the basket.