Description

This Long John Silver’s Batter recipe is perfect for achieving a light, crispy coating on your favorite white fish or chicken. The batter combines all-purpose flour, cornstarch, and a few key leavening agents to create a golden, crunchy crust that pairs wonderfully with seafood. Ideal for deep frying, this batter ensures your fried fish or chicken comes out crisp and flavorful every time.

Ingredients

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Batter Ingredients

3/4 cup all-purpose flour
2 tablespoons cornstarch
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon sugar
1 cup cold water
Vegetable oil for frying

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Instructions

Prepare the Batter: In a medium bowl, whisk together the all-purpose flour, cornstarch, baking soda, baking powder, salt, and sugar until fully combined. Gradually add the cold water while whisking to create a smooth batter free of lumps. Ensuring the water is very cold helps achieve a light and crispy texture.
Heat the Oil: Pour vegetable oil into a deep fryer or a large, heavy-bottomed pot and heat it to 350°F (175°C). Proper oil temperature is key to cooking the batter evenly and producing a golden crunch.
Batter the Fish or Chicken: Dip your chosen pieces of fish or chicken into the batter, allowing any excess to drip off gently. For extra crunch, you can double-dip by dipping the battered pieces into the batter once more.
Fry Until Golden: Carefully place the battered pieces into the hot oil. Fry for about 3–4 minutes on each side, or until the pieces turn golden brown and crispy. Cooking times can vary depending on the thickness of your pieces.
Drain and Serve: Using a slotted spoon or tongs, remove the fried pieces from the oil and drain them on paper towels to remove excess oil. Serve immediately with your favorite dipping sauces for the best taste and texture.

Notes

This batter works best with white fish varieties such as cod or pollock for optimal flavor and texture.
Double-dipping the pieces in batter before frying adds extra crunch and an even crispier coating.
Using very cold water in the batter mixture is crucial to obtaining a light, airy, and crispy crust.
Ensure the oil temperature remains steady at 350°F for the best frying results and to avoid greasy fried pieces.