Description
Unlock the secret to creating restaurant-quality fried seafood at home with this Long John Silver’s-style batter recipe. Perfectly crispy, light, and flavorful, this batter mimics the iconic taste of the beloved fast-food chain’s fried fish and chicken. Whether you’re craving crispy fish fillets, shrimp, or chicken planks, this batter will envelop your seafood or poultry in a golden crust, turning your kitchen into the next best thing to visiting Long John Silver’s. Here’s how to whip up this must-have recipe.
Ingredients
- 3/4 cup flour: The base of the batter, providing structure and crispiness.
- 2 tablespoons cornstarch: A secret ingredient for making the batter extra crispy and light.
- 1/4 teaspoon baking soda: Helps to leaven and lighten the batter, creating a fluffy texture.
- 1/4 teaspoon baking powder: Works with baking soda to aerate the batter, ensuring it puffs up beautifully when fried.
- 1/4 teaspoon salt: Enhances the overall flavor of the batter.
- 3/4 cup water: The liquid component that brings the batter together. The amount of water can slightly vary depending on the desired consistency.
Instructions
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Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, cornstarch, baking soda, baking powder, and salt, ensuring they are well combined and free of lumps.
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Add Water: Gradually add the water to the dry ingredients, whisking continuously until the batter is smooth. The batter should be thick enough to coat the back of a spoon but not too thick. Adjust the water as necessary to achieve the right consistency.
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Let the Batter Rest: Allow the batter to sit for about 10-15 minutes before using. This resting time helps the ingredients fully integrate and results in a smoother batter.
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Prepare for Frying: Heat oil in a deep fryer or a large, deep skillet to 375°F (190°C). The oil should be deep enough to fully submerge the items you’re frying.
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Batter Your Seafood or Chicken: Dip your seafood or chicken pieces into the batter, ensuring they are fully coated. Allow any excess batter to drip off before gently lowering them into the hot oil.
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Fry to Perfection: Fry the battered items in batches to avoid overcrowding, which can lower the oil’s temperature and result in soggy food. Fry until golden brown and crispy, typically 3-4 minutes for fish fillets and shrimp, and 5-6 minutes for chicken pieces. The cooking time may vary depending on the size of the pieces.
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Drain and Serve: Once fried to a perfect golden brown, remove the items from the oil using a slotted spoon and drain on paper towels to remove excess oil. Serve hot with your favorite dipping sauces, lemon wedges, and sides.
Notes
Tips for the Perfect Fry:
- Maintaining Oil Temperature: Keep a cooking thermometer handy to ensure the oil remains at the correct temperature throughout frying.
- Avoiding Soggy Batter: Don’t let battered items sit before frying. Dip and fry immediately to prevent the batter from becoming soggy.
- Serving Suggestions: Complement your crispy creations with sides like fries, coleslaw, or hush puppies for a complete seafood feast experience.
This Long John Silver’s-style batter recipe is not just a recipe; it’s a ticket to creating memorable, delicious meals that capture the essence of the sea. Whether you’re a fan of the fast-food chain or simply love crispy fried seafood and chicken, this batter is sure to become a go-to in your culinary repertoire.