Long John Silver’s Batter - Don't Lose This Recipe

 

🌟 Long John Silver’s Batter – Don’t Lose This Recipe!

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📝 Why This Batter Is So Good

• Light and crispy – thanks to the combination of flour and cornstarch

• Airy texture – made possible by club soda and baking powder

• Savory and golden – with just enough seasoning to enhance flavor without overpowering it

• Easy to make – no special equipment needed

• Versatile – works on fish, chicken, shrimp, onion rings, or even pickles!

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🧂 Ingredients (for about 1 lb of meat or fish)

Dry Ingredients:

• ¾ cup all-purpose flour

• 2 tablespoons cornstarch

• 1 teaspoon baking powder

• ¼ teaspoon baking soda

• 1 teaspoon sugar

• ¾ teaspoon salt

• ½ teaspoon onion powder

• ¼ teaspoon garlic powder

• ¼ teaspoon paprika (optional, for color and subtle flavor)

Wet Ingredient:

• ¾ cup cold club soda (or cold seltzer water; beer works too)

Pro Tip: Cold liquid is crucial to help the batter puff up when fried.

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🐟 Optional Proteins:

• White fish (cod, haddock, tilapia, pollock)

• Chicken tenders

• Shrimp

• Onion rings or zucchini slices

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🍳 Frying:

• High smoke point oil (vegetable, canola, or peanut oil)

• Frying thermometer (optional but helpful)

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👨‍🍳 Step-by-Step Instructions

1. Prepare Your Protein

• Pat your fish, chicken, or shrimp dry with paper towels.

• Optionally, lightly dust them with flour before dipping into the batter — this helps it stick better.

2. Mix the Batter

• In a medium bowl, whisk together all dry ingredients.

• Slowly pour in the cold club soda, stirring gently until just combined.

• Don’t overmix — small lumps are okay! Let the batter rest for 5–10 minutes.

3. Heat the Oil

• Fill a deep pan or fryer with 2–3 inches of oil.

• Heat to 350–365°F (175–185°C).

• Use a thermometer for accuracy. Maintaining temperature is key for crispiness.

4. Batter and Fry

• Dip your prepared fish/chicken/shrimp into the batter, coating completely.

• Let excess drip off, then gently lower into hot oil.

• Fry 2–4 minutes per side until golden brown and crispy.

• Don’t overcrowd the pan — fry in batches.

5. Drain and Rest

• Remove from oil and place on a wire rack over paper towels (not directly on paper — it gets soggy).

• Let rest for a few minutes before serving.

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🌶 Optional Additions & Variations

• Spicy kick: Add ¼ tsp cayenne pepper to the dry mix.

• Beer batter: Use light beer instead of club soda for deeper flavor.

• Extra crispy bits: Let drops of extra batter fall into the oil and scoop them out once golden — just like the crispy "crumbs" Long John Silver’s is famous for.

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🍽 How to Serve It

• Classic style: Serve fish or chicken with fries, hush puppies, lemon wedges, and tartar sauce.

• For dipping: Tartar sauce, cocktail sauce, malt vinegar, or spicy mayo.

• As a sandwich: Put fried fish fillets on a soft bun with lettuce and tartar sauce.

• As a platter: Pair with slaw and cornbread for a Southern-style meal.

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🧊 Storing and Reheating

• Store: Keep leftovers in an airtight container in the fridge for up to 2 days.

• Reheat: Re-crisp in the oven at 375°F for 10–15 minutes or in an air fryer.

• Avoid microwaving if you want to keep the crunch.

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🛠 Pro Tips for Success

✅ Use cold batter – Keep your club soda or beer in the fridge before mixing.
✅ Don’t overmix – Overworking the batter develops gluten, making it heavy.
✅ Right oil temp – Too low and it gets greasy; too high and it burns. Stick to 350–365°F.
✅ Rest the batter – Letting it sit for a few minutes helps it activate and puff better.
✅ Wire rack > paper towel – Avoid soggy bottoms by using a wire rack.

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🤔 FAQ

Q: Can I make the batter ahead of time?
A: Not recommended. The carbonation will fade — always mix it fresh before frying.

Q: Can I air-fry instead of deep-frying?
A: This batter needs hot oil to puff and crisp properly. Air-frying won’t give the same texture.

Q: What kind of fish is best?
A: White, flaky fish like cod, pollock, haddock, or tilapia are best for classic fish fillets.

Q: Can I double the recipe?
A: Yes! Just maintain the ratio of dry to wet ingredients and use the batter within 30 minutes.

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🧾 Final Notes

This Long John Silver’s-style batter is one of the most beloved copycat recipes online because of how perfectly it captures the crispy, golden exterior that fans love. It’s light, flavorful, and easy to use for fish, chicken, and vegetables alike. When done right, the result is just as good — maybe better — than what you get in the drive-thru.

So don’t lose this recipe! Bookmark it, print it, or save it to your cookbook — it’ll become a go-to for family fish fries, game day snacks, or comfort food dinners.