Long John Silver’s

Long John Silver’s Style Batter: Crispy Perfection

Recreate the iconic, crispy texture of Long John Silver’s batter with this simple and effective recipe. Perfect for coating fish or chicken, this batter ensures a deliciously crunchy exterior while keeping the inside tender and moist.

Ingredients:

• 1 1/2 cups all-purpose flour
• 4 tablespoons cornstarch
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 1/2 cups water

Instructions:

1. Prepare Dry Ingredients:
   • In a mixing bowl, sift together the flour, cornstarch, baking soda, baking powder, and salt to ensure there are no lumps and everything is well combined.
2. Mix Batter:
   • Gradually add the water to the dry ingredients, whisking continuously to form a smooth batter. Mix until there are no lumps and the batter is well incorporated.
3. Rest Batter:
   • Let the batter rest for about 10-15 minutes to allow the ingredients to hydrate and the batter to slightly thicken.
4. Coat Fillets:
   • Coat fish or chicken fillets completely in the batter, ensuring they are evenly covered.
5. Heat Oil:
   • Heat oil in a deep fryer or a large pot to 350°F (175°C).
6. Fry Fillets:
   • Carefully place the battered fillets into the hot oil, a few at a time, making sure not to overcrowd the fryer.
7. Cook Fillets:
   • Fry the fillets until they are golden brown and cooked through, about 5-7 minutes depending on the thickness of the fillets. Turn them occasionally to ensure even cooking.
8. Drain Excess Oil:
   • Once cooked, remove the fillets from the oil and place them on a paper towel-lined plate to drain excess oil.
9. Serve:
   • Serve the crispy fried fish or chicken fillets with your favorite sides and sauces.