Description
This recipe recreates the signature crispy, golden batter used by Long John Silver’s to coat their fish fillets. The batter is light, airy, and incredibly crunchy, making it perfect for fried seafood or other proteins like chicken and shrimp. The secret lies in the combination of flour, cornstarch, baking powder, and a carbonated liquid, which together create the ultimate crispy coating when fried to perfection. Follow these simple steps to bring the famous Long John Silver’s taste to your own kitchen.
Ingredients
Scale
- 1 1/2 cups all-purpose flour: Forms the base of the batter providing structure.
- 1/2 cup cornstarch: Adds crispiness to the batter.
- 1 1/4 teaspoons baking powder: Helps the batter rise creating a light, airy texture.
- 1 teaspoon salt: Enhances the flavor of the batter.
- 1/2 teaspoon sugar: Adds a subtle sweetness that balances the flavors.
- 1/4 teaspoon paprika optional: Adds a hint of spice and color to the batter.
- 1 1/2 cups cold water: Ensures the batter is smooth and coats the food evenly.
Instructions
- In a large mixing bowl, whisk together the flour, cornstarch, baking powder, salt, sugar, and paprika until well combined.
- Gradually add the cold water to the dry ingredients, whisking continuously until the batter is smooth and free of lumps.
- Heat oil in a deep fryer or large pot to 350°F (175°C).
- Dip your choice of fish, shrimp, or chicken into the batter, ensuring it is fully coated.
- Carefully lower the battered food into the hot oil and fry for 3-5 minutes, or until golden brown and crispy.
- Remove from oil and drain on paper towels to remove excess grease.
- Serve immediately with your favorite dipping sauce.
Notes
- Use Cold Ingredients:
It’s important to use cold club soda or beer and keep the batter cold before frying. This helps the batter adhere to the fish and creates a light, crispy texture when fried. - Oil Temperature:
Consistently maintain an oil temperature of 350°F to 375°F. If the oil is too hot, the batter will burn before the fish is cooked; too cold, and the fish will become greasy and soggy. - Light Coating:
For an extra-light and crispy coating, ensure the batter is thin enough to coat the fish without being too thick. You can thin it out with a little extra club soda or beer if needed. - Double Frying Option:
For even crispier results, you can use a double-frying method: fry the fish for 2-3 minutes, remove it from the oil, let it rest for a minute, and then fry it again for an additional 2 minutes until golden and extra crispy. - Protein Substitutions:
This batter works well with other proteins like shrimp or chicken strips. Vegetables like zucchini or onion rings can also be dipped and fried using this batter for a delicious twist on the original recipe.