Long John Silver’s batter is famous for being light, crispy, and perfectly seasoned, making their fish and chips so delicious! While we can’t replicate it exactly, here’s a copycat recipe for a similar batter that’s crunchy and flavorful:
Long John Silver’s Copycat Batter Recipe
Ingredients:
- 1 cup all-purpose flour
- 1 tablespoon cornstarch (this helps make the batter crispy)
- 1 tablespoon baking powder (for extra puff)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder (optional, for extra flavor)
- 1/4 teaspoon paprika (optional, for color)
- 1 cup cold sparkling water (or cold beer for an extra crispy texture)
Instructions:
- Mix the dry ingredients:
- In a large bowl, whisk together the flour, cornstarch, baking powder, salt, pepper, garlic powder, and paprika until everything is evenly combined.
- Add the liquid:
- Slowly pour the cold sparkling water (or beer) into the dry ingredients, stirring gently with a whisk or spoon to combine. The batter should be thick enough to coat the back of a spoon, but still a little runny. If it’s too thick, add a little more sparkling water or beer, one tablespoon at a time, until you reach the desired consistency.
- Prepare the fish (or other items):
- Pat your fish fillets (cod, haddock, or any mild white fish work well) dry with paper towels.
- Dip each fillet into the batter, coating it evenly.
- Fry:
- Heat about 2 inches of vegetable oil in a deep fryer or large pot to 350°F (175°C).
- Carefully lower the battered fish into the hot oil, frying in batches if necessary to avoid overcrowding.
- Fry for 4-6 minutes or until golden brown and crispy, and the fish reaches an internal temperature of 145°F (63°C). The batter should be light and crispy.
- Drain and serve:
- Remove the fish from the oil and let it drain on paper towels. Serve hot with lemon wedges, tartar sauce, and your favorite sides like fries or coleslaw.
Tips:
- Cold batter is key to getting a crispy coating, so always make sure your water or beer is ice-cold.
- For even crispier batter, you can refrigerate the batter for 15-20 minutes before using.
- If you prefer a thicker batter, add a little extra flour. If you want a lighter batter, use more sparkling water or beer.
This batter should give you that familiar, crispy, restaurant-style crunch! Would you like any suggestions on what to pair with it or additional flavors to enhance it?