Long John Silvers Batter
This recipe replicates the iconic crispy batter of Long John Silver's, allowing you to enjoy restaurant-quality fried fish in the comfort of your home. The batter combines simple ingredients to achieve a light, crispy texture that perfectly complements white fish fillets.
Ingredients
- 2 pounds white fish fillets e.g., cod, cut into 3-ounce portions
- 2 cups all-purpose flour
- ¼ cup cornstarch
- 2 teaspoons granulated sugar
- 2 teaspoons salt
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon onion salt
- ½ teaspoon paprika
- ¼ teaspoon black pepper
- 16 ounces club soda
- 8 cups vegetable oil for frying
Instructions
- Prepare the Frying Oil: Heat the vegetable oil in a deep fryer or heavy-bottomed pot to 350°F (175°C).
- Mix Dry Ingredients: In a large bowl, combine all-purpose flour, cornstarch, sugar, salt, baking powder, baking soda, onion salt, paprika, and black pepper. Stir well to ensure even distribution.
- Add Wet Ingredient: Pour in the club soda gradually, whisking continuously until the batter is smooth and slightly thick.
- Coat the Fish: Pat the fish fillets dry with paper towels. Dip each piece into the batter, ensuring it is fully coated.
- Fry the Fish: Carefully place the battered fish into the preheated oil. Fry for 2 to 3 minutes, turning occasionally, until the batter is golden brown and the fish floats to the top.
- Drain and Serve: Remove the fish from the oil and place on a wire rack or paper towels to drain excess oil. Serve immediately.
Notes
- Alternative Liquids: For a different flavor profile, substitute club soda with light beer to create a beer-battered version.
- Additional Seasonings: Feel free to add other spices like garlic powder or cayenne pepper to the dry mix for extra flavor.
- Serving Suggestions: Pair the fried fish with tartar sauce, lemon wedges, and sides like coleslaw or fries for a complete meal.
- Storage Tips: For best results, consume immediately. Leftovers can be reheated in an oven to retain crispiness.