*Introduction*
If you’ve ever dined at
Long John Silver’s*, you’re probably familiar with their iconic *crispy battered fish*. That golden, crunchy exterior combined with flaky, tender fish inside is what makes their fried dishes so popular. But what if we told you that you could recreate that *crispy, golden batter* at home? With the right ingredients and technique, you can make your own *Long John Silver’s batter* that will rival the famous restaurant’s dish!
In this article, we’ll guide you through the steps to make the perfect *batter for fried fish*, just like the one at *Long John Silver’s*. Whether you’re craving *fish and chips* or want to serve up some *fried fish fillets* at home, this *Long John Silver’s batter recipe* will deliver that signature crunch and flavor. We’ll also share tips for perfecting your batter, choosing the best fish, and serving it up with the perfect sides.
—
*What Makes Long John Silver’s Batter So Special?*
The *Long John Silver’s batter* is known for its crispiness and light, airy texture. Unlike thick, heavy batters that can weigh down the fish, the batter used at *Long John Silver’s* is light and crispy, providing a satisfying crunch without being too greasy. The batter is typically made with a combination of *flour*, *cornstarch*, *baking powder*, and *seasonings*, resulting in a crisp, golden coating that complements the delicate texture of the fish.
What sets it apart from other fried fish batters is the use of *carbonated water or beer*, which adds air to the batter, creating a lighter texture. The *baking powder* helps the batter rise and become even crispier during frying, while the *cornstarch* contributes to a crisp finish.
Ingredients:
Vegetable Oil (for frying): 8 cups
All-Purpose Flour: 2 cups
Cornstarch: 1/4 cup
Sugar: 2 teaspoons
Salt: 2 teaspoons
Baking Powder: 1/2 teaspoon
Baking Soda: 1/2 teaspoon
Onion Salt: 1/2 teaspoon
Paprika: 1/2 teaspoon
Ground Black Pepper: 1/4 teaspoon
Club Soda: 16 ounces
Cod or White Fish (cut into 3-ounce pieces): 2 pounds
Cooking Instructions:
Preheat 8 cups of vegetable oil to 350°F in a fryer or a heavy pot.
Mix flour, cornstarch, sugar, salt, baking powder, baking soda, onion salt, paprika, and black pepper in a bowl.
Gradually add club soda to the dry mixture, stirring continuously until the batter foams.
Dip the fish slices into the batter, ensuring an even coat.
Carefully lower the coated fish into the hot oil. Fry for 2-3 minutes until the batter turns golden and the fish floats.
Remove and drain the fish on a wire rack.