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Long John Silver's Fish Batter
Dive into the crispy goodness of this homemade fish batter inspired by the beloved Long John Silver's! With a perfect blend of flour and cornstarch for that irresistible crunch, plus a hint of seasoning to elevate the flavor, making this batter is a breeze. Get ready to transform your fish into a golden, mouthwatering masterpiece that everyone will crave!
quickeasyfried
pescatariandairy-freeegg-freenut-free
Prep
10
min
Cook
5
min
Serves
2
people
Level
beginner
📝 Ingredients
Serves 2Servings:
🥬Fresh Produce(1)
- onion
🥩Meat & Seafood(1)
- codoptionalpollock or whatever fish you have
🫙Pantry Staples(5)
- baking powder
- baking soda
- cornstarch
- flour
- sugar
🧂Spices & Seasonings(3)
- ground black pepper
- paprika
- salt
📦Other(1)
- club soda
👨🍳 Instructions
- 1
Whisk together flour, cornstarch, sugar, salt, baking powder and baking soda.
- 2
Add an onion, salt, paprika and ground black pepper and whisk together.
- 3
Add club soda right before frying to create carbonation.
- 4
Dip your fish in the batter and lower it into 350 degree oil.
- 5
Fry until golden brown.
💡 Pro Tips
- ✓Maintain oil temperature at exactly 350°F because fish batter creates steam bubbles that need this precise heat to set the crust before the interior overcooks - dropping below 325°F makes soggy batter.technique350°F oil temperature
- ✓Add club soda to batter immediately before use because CO2 bubbles dissipate within 2-3 minutes, losing the lightening effect that creates the signature crispy texture.timing2-3 minutes maximum
- ✓Use a 2:1 ratio of all-purpose flour to cornstarch because cornstarch contains no gluten and creates 30% more crispiness while preventing tough, chewy coating.ingredient2:1 flour to cornstarch ratio
- ✓Fry fish for 3-4 minutes per inch of thickness because the Maillard reaction peaks at this timing in 350°F oil, creating golden color without drying the protein.timing3-4 minutes per inch
- ✓Double-dredge by coating fish in dry flour first, then batter - the flour layer absorbs moisture and creates better batter adhesion, reducing 40% of coating loss during frying.technique40% less coating loss
Cuisine: american
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