Long John Silver’s Batter Recipe
Introduction
This Long John Silver’s batter recipe creates a light, crispy coating perfect for fried fish or chicken. It’s easy to make and delivers that classic golden crunch you love from your favorite seafood chain.
Ingredients
- 2 tbsp cornstarch
- ¾ cup water
- ¼ tsp baking soda
- ¼ tsp salt
- ¼ tsp baking powder
- ¾ cup flour
Instructions
- Step 1: Sift the cornstarch, flour, baking soda, baking powder, and salt into a bowl to remove any lumps and mix evenly.
- Step 2: Gradually add the water while whisking continuously until you have a smooth, lump-free batter.
- Step 3: Dip your fish or chicken filets into the batter, ensuring each piece is fully coated with an even layer.
- Step 4: Heat oil to 350°F (175°C). Carefully lower the coated pieces into the hot oil without overcrowding the pan.
- Step 5: Fry until the batter turns a rich golden brown and the fish or chicken is cooked through, about 3–5 minutes depending on thickness.
- Step 6: Remove the fried pieces with tongs and place them on a paper towel-lined plate to drain excess oil.
- Step 7: Serve hot and enjoy your crispy, homemade Long John Silver’s style fried fish or chicken.
Tips & Variations
- For extra crispiness, chill the batter for 30 minutes before dipping your fish or chicken.
- Try adding a pinch of paprika or garlic powder to the batter for more flavor.
- If you prefer a lighter batter, substitute half of the water with beer for a subtle depth and bubbles.
Storage
Store any leftover cooked fish or chicken in an airtight container in the refrigerator for up to 2 days. To reheat, bake in a preheated oven at 350°F (175°C) for about 10 minutes to restore some crispness. Avoid microwaving, as it can make the batter soggy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use this batter for other proteins?
Yes, this batter works great with shrimp, chicken strips, or even vegetables like onion rings and zucchini slices.
What oil is best for frying?
Use a neutral oil with a high smoke point, such as vegetable, canola, or peanut oil, to ensure even frying and a clean flavor.
Print
Long John Silver’s Batter Recipe
- Total Time: 16 minutes
- Yield: 4 servings 1x
Description
This Long John Silver’s inspired batter recipe creates a light, crispy coating perfect for frying fish or chicken. The batter combines simple pantry ingredients to achieve a golden, crunchy exterior that locks in moisture and flavor, delivering a deliciously satisfying fried dish every time.
Ingredients
Batter Ingredients
- 2 tbsp cornstarch
- ¾ cup water
- ¼ tsp baking soda
- ¼ tsp salt
- ¼ tsp baking powder
- ¾ cup all-purpose flour
Instructions
- Prepare Dry Ingredients: Sift the cornstarch, flour, baking soda, baking powder, and salt into a mixing bowl to remove lumps and ensure all ingredients are evenly distributed.
- Make the Batter: Gradually add ¾ cup water into the sifted dry ingredients while stirring continuously. Use a whisk to blend the mixture until it becomes a smooth, lump-free batter with a slightly thick consistency ideal for coating.
- Coat the Protein: Dip clean fish or chicken filets into the batter, making sure they are fully coated with an even layer for optimal crunch and flavor retention.
- Heat the Oil: Heat cooking oil in a deep fryer or heavy skillet to 350°F (175°C). Ensure there is enough oil to submerge the battered pieces without crowding, which allows even cooking and prevents sticking.
- Fry the Battered Pieces: Carefully lower the coated fish or chicken into the hot oil. Fry them until the exterior is a rich golden brown and the inside is cooked through, which typically takes about 4-6 minutes depending on thickness.
- Drain Excess Oil: Remove the fried pieces with tongs and place them on a paper towel-lined plate to drain excess oil and maintain crispiness.
- Serve Immediately: Enjoy the battered fish or chicken hot for the best taste and crunch.
Notes
- Keep the oil temperature steady at 350°F for even cooking and a crisp texture.
- Do not overcrowd the fryer to avoid soggy batter and uneven cooking.
- This batter works well with fish fillets like cod, haddock, or pollock, but also chicken strips or tenders.
- For extra crispiness, let the batter rest for a few minutes before dipping the protein.
- Adjust the batter consistency by adding a little more water or flour if needed; it should coat but not be too thin.
- Prep Time: 10 minutes
- Cook Time: 6 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
Keywords: Long John Silver’s batter, fish batter recipe, crispy fish coating, fried fish, homemade batter, frying batter, fish fry recipe
