Long John Silver’s Batter Recipe
Ingredients:
1 cup all-purpose flour
1/2 cup cornmeal
1/2 cup cornstarch
1 tbsp baking powder
1 tsp salt
1 tsp paprika
1/2 tsp black pepper
1/2 tsp onion powder
1/2 tsp garlic powder
1 cup cold water or sparkling water (for a lighter batter)
1 large egg, beaten
Vegetable oil (for frying)
Directions:
Prepare the Batter:
In a large mixing bowl, whisk together the flour, cornmeal, cornstarch, baking powder, salt, paprika, black pepper, onion powder, and garlic powder.
In a separate bowl, mix the cold water (or sparkling water) with the beaten egg.
Gradually add the wet ingredients to the dry ingredients, whisking until just combined. The batter should be thick but smooth. Avoid overmixing.
Heat the Oil:
Pour vegetable oil into a deep skillet or heavy-bottomed pot, filling it about 2 inches deep. Heat the oil over medium-high heat to 350°F (175°C). You can use a deep-fry thermometer to ensure the oil is at the right temperature.
Coat and Fry:
Pat the fish (or chicken) pieces dry with paper towels. Dip each piece into the batter, allowing any excess to drip off.
Carefully lower the battered pieces into the hot oil. Fry in batches to avoid overcrowding, which can cause the temperature of the oil to drop.
Cook for 4-6 minutes, or until the batter is golden brown and the fish is cooked through. The internal temperature of the fish should reach 145°F (63°C).
Drain and Serve:
Remove the fried pieces from the oil using a slotted spoon and place them on a plate lined with paper towels to drain excess oil.
Serve hot with your favorite dipping sauces or side dishes.
Prep Time: 15 minutes | Cook Time: 15-20 minutes (for frying) | Total Time: 30-35 minutes
Kcal: Approximately 200-250 kcal per serving (based on a serving size of 3-4 pieces of battered fish) | Servings: Varies