Recreate the Magic: Long John Silver’s Batter Recipe at Home

Instructions

Step 1: Prepare the Batter

1. In a mixing bowl, combine the flour, cornstarch, baking powder, salt, and sugar. Mix well to distribute the dry ingredients evenly.
2. In a separate bowl, beat the egg and mix it with the cold water. Gradually whisk the wet ingredients into the dry ingredients until you achieve a smooth, pancake-like batter. If the batter feels too thick, add a tablespoon of water at a time until the consistency is just right.

Step 2: Heat the Oil

1. Heat about 2-3 inches of oil in a deep frying pan or pot over medium heat. The ideal frying temperature is 350°F (175°C). To test, drop a small bit of batter into the oil—if it sizzles and floats, you’re ready to fry.

Step 3: Coat Your Protein

1. Pat your fish fillets, chicken tenders, or shrimp dry with paper towels to ensure the batter adheres properly.
2. Dip each piece into the batter, ensuring it’s fully coated. Let any excess batter drip off before placing it in the oil.

Step 4: Fry to Perfection

1. Gently lower the coated pieces into the hot oil, being careful not to overcrowd the pan.
2. Fry each piece for 3-5 minutes, flipping halfway, until golden brown and crispy.
3. Remove with a slotted spoon and drain on a plate lined with paper towels.

Step 5: Serve and Enjoy

Serve your homemade Long John Silver’s-style battered fish or chicken with tartar sauce, malt vinegar, or your favorite dipping sauce. Pair with coleslaw and fries for the full experience.

Tips for Success

1. Keep the Batter Cold: Cold batter ensures the best crispy texture, so consider refrigerating it for 10 minutes before use.
2. Dry Your Protein: Removing excess moisture from the fish or chicken helps the batter stick better.
3. Don’t Overcrowd the Pan: Fry in batches to maintain the oil’s temperature and ensure even cooking.
4. Serve Immediately: For the crispiest results, serve the fried pieces fresh out of the oil.