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Directions: How to Make Long John Silver’s Fish Batter
Step 1: Prepare the Fish
- Choose your fish: For the best results, select a mild white fish fillet like cod, haddock, or pollock. These fish have a firm texture that holds up well to frying.
- Cut into pieces: If the fillets are large, cut them into bite-sized pieces or strips, depending on your preference.
- Pat dry: Use paper towels to pat the fish dry. Removing excess moisture helps the batter adhere better and results in a crispier finish.
Step 2: Make the Fish Batter
- Whisk dry ingredients: In a large mixing bowl, combine the flour, cornstarch, baking powder, salt, garlic powder, onion powder, paprika, and cayenne pepper. Whisk together until evenly mixed.
- Add liquids: Slowly add the cold sparkling water and cold water to the dry ingredients, whisking continuously until you have a smooth batter. The carbonation from the sparkling water helps create a light, airy batter with extra crispness. If you prefer, you can substitute the sparkling water with cold beer for an extra burst of flavor.
- Add oil: Stir in the tablespoon of vegetable oil to help improve the texture of the batter and add extra crispness to the coating.
Step 3: Fry the Fish
- Heat oil: In a deep fryer or large pot, heat vegetable oil to 375°F (190°C). The oil should be deep enough to submerge the fish fillets for even frying.
- Coat the fish: Dip each fish fillet into the batter, ensuring it’s fully coated. Allow any excess batter to drip off before carefully lowering the fish into the hot oil.
- Fry the fish: Fry the fish fillets in batches to avoid overcrowding. Cook the fillets for about 3-4 minutes or until they are golden brown and crispy. The exact frying time will depend on the thickness of the fish, so keep an eye on them and test one piece to make sure it’s cooked through (the inside should be opaque and flake easily with a fork).
- Drain: Once the fish is golden and crispy, remove it from the oil and place it on a paper towel-lined plate to drain any excess oil.
Step 4: Serve and Enjoy
Serve the crispy battered fish immediately with your favorite sides, such as French fries, coleslaw, and tartar sauce. You can also squeeze a wedge of lemon over the fish for a zesty kick.
Tips for the Perfect Long John Silver’s-Style Fish Batter
- Use cold liquids: Cold sparkling water (or beer) is essential for achieving that light, crispy texture. The cold temperature prevents the batter from becoming too thick and ensures a crunchier finish.
- Don’t overmix the batter: When mixing the batter, be careful not to overmix. A few lumps are perfectly fine, as overmixing can lead to a dense batter that doesn’t crisp up as well.
- Fry in batches: Frying too many pieces of fish at once can lower the oil temperature, leading to soggy fish. Fry in small batches to ensure the oil stays hot and the fish cooks evenly.
- Drain the fish properly: Once the fish is done frying, place it on a paper towel-lined plate to absorb any excess oil. This helps maintain the crispiness.
- Make it a meal: Serve your crispy fried fish with classic sides like French fries, hush puppies, and coleslaw. Don’t forget the tartar sauce for dipping!
Why This Batter Works
The secret to Long John Silver’s crispy fish batter is a combination of a few simple ingredients that come together perfectly to create that coveted texture. The all-purpose flour provides structure, while the cornstarch adds a lightness that helps the batter crisp up during frying. Baking powder gives the batter a little lift, and the mix of seasonings adds a subtle depth of flavor without overpowering the fish.
The cold sparkling water or beer is the key to getting that airy, crunchy coating—something that’s essential to getting the iconic “fried fish” experience. When fried properly, this batter creates a light, crispy shell that gives way to a tender, flaky fish inside, just like you would find at Long John Silver’s.
Variations and Customizations
While this recipe is great for recreating the classic Long John Silver’s flavor, feel free to adjust the seasonings to suit your preferences:
- Add more spices: If you like a bit of heat, increase the cayenne pepper or add a pinch of chili powder for extra kick.
- Herbs: Try adding a pinch of dried herbs like parsley, thyme, or dill to the batter for added flavor.
- Beer batter: If you prefer a traditional beer batter, swap the sparkling water for cold beer. The maltiness of the beer adds an extra layer of flavor that pairs perfectly with fried fish.
Conclusion
Long John Silver’s fish batter is a beloved recipe that’s easy to replicate at home. With just a few pantry ingredients and some hot oil, you can create a batch of crispy, golden fish fillets that rival the fast-food favorite. Whether you’re feeding a family, hosting a seafood night, or simply craving the perfect fried fish, this recipe will help you achieve that crunchy, tender goodness every time.
So grab your favorite fish fillets, heat up the oil, and get ready to enjoy a homemade version of Long John Silver’s that’s just as crispy and delicious as the one you remember!
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