Description
This Long John Silver’s Batter recipe creates a light, crispy, and flavorful coating perfect for frying fish, chicken, or vegetables. Inspired by the famous seafood chain, this batter combines a blend of spices and cold club soda to achieve a golden, crunchy texture that enhances any fried dish.
Ingredients
Scale
Dry 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
- 1/4 teaspoon onion powder
- 1/4 teaspoon paprika
- 1/4 teaspoon white pepper
Wet Ingredients
- 3/4 cup cold club soda (or ice water)
For Frying
- Oil for frying (vegetable or canola oil recommended)
Instructions
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cornstarch, baking soda, baking powder, salt, sugar, onion powder, paprika, and white pepper until well combined.
- Add Liquid: Gradually pour in the cold club soda while whisking continuously until the batter becomes smooth and reaches the consistency of heavy cream. Keeping the batter cold ensures crispiness.
- Heat Oil: Heat oil in a deep fryer or a large, deep pot to 350°F (175°C). Maintaining this temperature is key to a perfect fry.
- Prepare Protein or Vegetables: Pat your fish, chicken, or vegetables dry thoroughly with paper towels to help the batter adhere and prevent sogginess.
- Batter and Fry: Dip each piece into the batter, allowing any excess to drip off, then carefully place it into the hot oil. Fry in batches to avoid overcrowding, turning occasionally for even cooking, until the pieces are golden brown and crispy, approximately 3–5 minutes depending on size.
- Drain and Serve: Remove the fried items with a slotted spoon and drain them on paper towels to remove excess oil. Serve immediately while hot and crispy for the best experience.
Notes
- Keep the batter cold to maintain crispiness when frying.
- Avoid overcrowding the fryer to maintain consistent oil temperature and even cooking.
- This batter works well with cod, pollock, shrimp, chicken tenders, onion rings, and other vegetables.
- For extra crunch, lightly dust the items with flour before dipping them into the batter.
- Use vegetable or canola oil with a high smoke point for best frying results.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: Batter for 1/4 of recipe
- Calories: 190
- Sugar: 1g
- Sodium: 580mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 0mg
