Print

Long John Silver’s Batter

Long John Silver’s Batter
Print Recipe

This recipe recreates the iconic Long John Silver’s Batter, delivering a perfectly crispy, golden, and light coating ideal for frying fish, seafood, chicken, or vegetables. Using simple pantry ingredients and cold sparkling water, you can achieve that authentic crunchy texture that stays crisp even after cooling.

Ingredients

Scale

Dry Ingredients

  • 1 cup all-purpose flour
  • 1/4 cup cornstarch
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground white pepper

Wet Ingredient

  • 3/4 cup cold sparkling water (adjust as needed)

For Frying

  • Vegetable oil (enough for deep frying)

Instructions

  1. Prepare Your Dry Ingredients: In a large bowl, whisk together all-purpose flour, cornstarch, baking powder, salt, and ground white pepper thoroughly to ensure even distribution for consistent flavor and texture.
  2. Add Cold Sparkling Water: Slowly pour in cold sparkling water while gently stirring the mixture. The carbonation helps create bubbles that puff up the batter when fried, resulting in its signature light crunch.
  3. Adjust Batter Consistency: The batter should be thick enough to coat fish or veggies but still runny enough to drip slightly. If too thick, add a splash more sparkling water; if too thin, sprinkle a bit more flour until desired consistency is reached.
  4. Heat the Oil to the Right Temperature: Using a deep fryer or heavy-bottomed pan, heat vegetable oil to between 350°F and 375°F. Maintaining this temperature is crucial for crisp, golden results without greasy absorption.
  5. Dip and Fry: Carefully dip your chosen piece of fish, seafood, or vegetable into the batter, allowing excess to drip off. Gently lower into hot oil and fry for 3 to 5 minutes or until the batter is golden and crisp. Remove and drain on paper towels before serving.

Notes

  • Use ice-cold sparkling water to keep the batter light and prevent gluten formation for a crunchier texture.
  • Don’t overmix the batter; a few lumps are fine as overmixing can make it heavy and dense.
  • Maintain oil temperature between 350°F and 375°F to avoid greasy or burnt batter.
  • Fry in small batches to prevent overcrowding and maintain oil temperature.
  • Pat seafood or veggies dry before dipping to ensure the batter adheres properly.

Nutrition

Keywords: Long John Silver’s batter, crispy fish batter, fried fish batter, homemade fish batter, crispy batter recipe

Find it online: https://mealsbysarah.com/long-john-silvers-batter/