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
Scale
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
