Description
This copycat Long John Silver’s batter recreates the iconic, crispy coating that makes their fried fish and chicken so irresistible. Light, airy, and golden brown, this easy-to-make batter is perfect for deep frying seafood, chicken, or even vegetables at home, delivering a crunchy texture with a flavorful seasoning blend.
Ingredients
Dry Ingredients
- 3/4 cup all-purpose flour
- 2 tablespoons cornstarch
- 1/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1 teaspoon salt
- 1/4 teaspoon onion powder
- 1/4 teaspoon paprika
- 1/4 teaspoon white pepper
Wet Ingredients
- 3/4 cup cold water (or club soda for extra crispiness)
For Frying
- Oil, for deep frying
- Fish fillets or chicken pieces, for frying
Instructions
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, cornstarch, baking soda, baking powder, salt, onion powder, paprika, and white pepper until well combined.
- Add Wet Ingredients: Gradually add cold water or club soda to the dry mixture, whisking continuously until the batter is smooth, slightly thick yet still pourable.
- Heat Oil: Heat oil in a deep fryer or a large heavy-bottomed pot to 350°F (175°C) to ensure the batter fries evenly and crisply.
- Batter the Protein: Dip fish fillets or chicken pieces into the batter, allowing any excess batter to drip off to avoid clumpy coating.
- Deep Fry: Carefully place the battered pieces into the hot oil in batches. Fry them for 3–5 minutes, flipping halfway through to ensure even golden browning and crispiness.
- Drain and Serve: Remove the fried pieces with a slotted spoon and drain on paper towels to eliminate excess oil. Serve hot with tartar sauce, lemon wedges, or your favorite dipping sauce.
Notes
- Using club soda instead of water results in an even lighter, crispier texture for the batter.
- Maintain a steady oil temperature of around 350°F (175°C) to prevent greasy or undercooked coating.
- This batter is best used immediately after mixing to retain its lightness and coating ability.
