Long John Silver’s Crispy and Golden Batter Recipe
This Long John Silver’s Batter recipe delivers a crispy, golden coating perfect for frying fish or seafood. The batter combines flour, cornstarch, and seasonings to achieve a light, crunchy texture reminiscent of the popular fast-food chain’s signature coating. Ideal for frying, it ensures deliciously crispy results every time.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Enough batter to coat approximately 1 pound of seafood
- Category: Seafood Coating
- Method: Frying
- Cuisine: American
Ingredients
Scale
Batter Ingredients
- 1 cup all-purpose flour
- 1/4 cup cornstarch
- 1 tsp baking powder
- 1 tsp salt
- 1/2 tsp sugar
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- 1 cup cold water (adjust for consistency)
Frying
- Oil for frying (vegetable or canola oil recommended)
Instructions
- Prepare the Dry Ingredients: In a mixing bowl, whisk together the all-purpose flour, cornstarch, baking powder, salt, sugar, onion powder, and garlic powder until well combined.
- Add Cold Water: Gradually pour in the cold water while whisking, mixing until you achieve a smooth batter. Adjust the consistency if needed so it’s thick enough to coat your seafood but still fluid enough to dip easily.
- Heat the Oil: In a deep fryer or heavy-bottomed pot, heat vegetable or canola oil to approximately 350°F (175°C). Use a thermometer for accuracy to ensure the oil is at the right frying temperature.
- Dip the Seafood: Pat your choice of seafood dry and dip each piece into the batter, ensuring it’s fully coated.
- Fry the Seafood: Carefully place the battered seafood into the hot oil, frying in batches to avoid overcrowding. Fry until the coating is golden brown and crispy, about 3-5 minutes depending on the size and thickness of your pieces.
- Drain and Serve: Using tongs or a slotted spoon, remove the fried seafood from the oil and place on paper towels to drain excess oil. Serve immediately for the best crispy texture.
Notes
- Ensure the water is cold when mixing the batter to achieve maximum crispiness.
- Do not overcrowd the frying pot to maintain oil temperature and prevent soggy coating.
- Use a thermometer for frying oil temperature to get consistent results.
- Adjust the water quantity slightly if batter is too thick or too thin.
- This batter works wonderfully for various types of seafood like cod, shrimp, or catfish.
Keywords: Long John Silver, batter recipe, crispy batter, fish batter, seafood coating, frying batter, homemade batter, golden batter
