Best 5 Long John Silvers Fish Batter Recipes
Long John Silver's fish batter is a crispy, flavorful coating that gives their fish a unique and delicious taste. While the restaurant keeps their recipe a secret, there are many copycat recipes online that attempt to recreate the same flavor at home. Whether you're looking for a healthier alternative or just want to try your hand at making your own fish batter, there are plenty of options to choose from. With a little experimenting, you're sure to find a recipe that you love.
Check out the recipes below so you can choose the best recipe for yourself!
LONG JOHN SILVER'S BATTERED FISH (COPYCAT)
My revised reverse-engineered recipe for Long John Silver's "Battered Fish" also makes an excellent batter for deep-fried prawns, mushrooms, onion rings and even Chinese chicken drumettes (serve with a dipping sauce of light soy sauce, rice vinegar, minced garlic and snipped green onion, with a splash of dry sherry or sake). PLEASE NOTE: The Nutritional Information listing here is inaccurate -- since only a fraction of flour and salt actually end up in the finished product. So be aware -- the suggested sodium, sugar, carbohydrate and calorie levels are ridiculously exaggerated!
Provided by The Spice Guru
Categories Whitefish
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 21
Steps:
- NOTE: IF USING SELF-RISING FLOUR -- REDUCE SEA SALT TO 1 1/2 TEASPOONS THEN OMIT BAKING POWDER AND BAKING SODA -- AND USE REGULAR WATER INSTEAD OF CLUB SODA. FOR EASY GRINDING OF FENNEL SEED, PULSE A CLEAN SPICE MILL OR COFFEE GRINDER WITH THE CORNSTARCH AND SEA SALT UNTIL FINELY GROUND, THEN ADD TO DRY BATTER.
- THAW fresh boneless white fish if frozen; CUT filets into 3-inch x 4 inch pieces; PREPARE a light sea salt/water bath to brine fish in for 20 minutes (brine should only be "as salty as the ocean").
- POUR enough canola oil in deep-fryer to completely immerse fish in; INSERT the deep-fryer basket; PREHEAT oil slowly in gradual increments to 360°F.
- MEASURE all DRY BATTER AND DREDGING ingredients into a large bowl; WHISK mixture well until thoroughly blended; REMOVE 2 cups of mixture and transfer to another large bowl for the BATTER.
- INTO the large bowl containing the 2 cups reserved DRY BATTER, whisk in the LIQUID BATTER ingredients, without over-mixing.
- REMOVE fish from sea salt bath; BLOT fish lightly; COAT the fish very lightly on all sides with the reserved dry dredging, being careful not to tear or break fish (use a flat metal spatula to turn fish if necessary).
- DIP dredged fish in prepared batter to coat fish evenly, using a flat spatula to lift; ALLOW excess batter to drain; DROP battered fish slowly and carefully into the preheated fryer (MAKE SURE FISH DOESN'T SINK AND STICK TO BOTTOM OF FRYER BASKET; IF THIS HAPPENS, LIFT BASKET AND CAREFULLY LOOSEN FISH WITH A FLAT STAINLESS STEEL SPATULA).
- DEEP-FRY fish in preheated 360°F canola oil without overcrowding until breading is golden, and fish is tender-flaky; PLACE cooked fish on absorbent paper to drain (keep filets warmed if necessary, in a preheated 170 F oven); REPEAT frying process with remaining fish.
- ALLOW hot fried fish to cool slightly before serving; SERVE with fresh lemon slices and desired condiments -- tartar sauce, cocktail sauce, cream horseradish, hot sauce, malt vinegar.
- SERVE and enjoy!
LONG JOHN SILVER'S FISH BATTER RECIPE (+ SECRET INGREDIENT)
Steps:
- First, make the batter by combining all of the dry ingredients. Mix together.
- Add club soda and mix until combined. Batter's done!
- Pat dry 1 pound of cod fillet with a paper towel. Removing its excess liquid will reduce splatter as you fry it.
- Place two pieces of cod fillet into the batter. Let them sit for a few minutes so the batter thoroughly coats the fish.
- While the fillet's are sitting in the batter, fill up a small cast-iron skillet with oil until it is 1/2 to 3/4 inches deep. Heat the oil over medium-high heat until it reaches 350 degrees Fahrenheit. This will take about 5-10 minutes. Use a deep-frying thermometer so you know when you've hit 350 degrees F.
- Place two pieces of battered fish into the skillet and fry for 3-4 minutes. Do not over-crowd the skillet as this will lower the oil's temperature.
- Flip the fish over and fry for another 3-4 minutes or until golden brown.
- Transfer the fillets into a plate lined with paper towels. This will help get rid of excess oil.
- Let the oil reach 350 degrees Fahrenheit before adding the next batch of fish. Repeat until you've fried the entire pound of cod fillets.
- Enjoy!
Nutrition Facts : Calories 463 cal
LONG JOHN SILVER'S FISH BATTER
Mom got this recipe from somewhere a long time ago and passed it on to me. Just multiply the amounts according to how much fish that you have to fry.
Provided by Mysterygirl
Categories Grains
Time 5m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Sift dry ingredients.
- Add water and mix well.
- Use to coat fish or chicken filets.
- Cover the fish completely.
- Deep fry until a nice golden brown.
LONG JOHN SILVER'S FISH BATTER RECIPE - (3.9/5)
Provided by HyzQueen
Number Of Ingredients 8
Steps:
- In a mixing bowl, sift flour, cornstarch, baking soda, baking powder and salt together. Add the water and mix together very well. Completely cover and coat 8 fish or chicken fillets with the batter. Deep fry until golden brown.
LONG JOHN SILVERS FISH BATTER COPYCAT RECIPE
Long John Silvers Fish Batter recipe is perfect for fish, and so much more
Provided by Stephanie Manley
Categories Main Course
Time 20m
Number Of Ingredients 12
Steps:
- If you are not using a fryer, heat up 8 cups of vegetable oil in a heavy pot until the temperature reaches 350 degrees. Make the batter by combining flour, corn starch, sugar, salt, baking powder, baking soda, onion salt, paprika, ground black pepper. Stir to combine all dry ingredients. Add club soda to dry ingredients. The batter will foam, continue to stir. Drop pieces of fish into the batter. Coat fish with batter, drop into hot oil. Fry fish for 2 to 3 minutes or until the batter is golden and the fish pieces begin to float to the top of the oil. Drain fish on a wire rack.
Nutrition Facts : Calories 458 kcal, Carbohydrate 38 g, Protein 31 g, Fat 19 g, SaturatedFat 15 g, Cholesterol 65 mg, Sodium 1159 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
Tips:
- Always use the freshest fish possible - this will make a big difference in the flavor of your fish and chips.
- Make sure your fish is properly filleted and cut into bite-sized pieces before battering and frying.
- Use a light hand when coating the fish in batter - you don't want the batter to be too thick, or it will not cook evenly.
- Heat your oil to the proper temperature before frying the fish - this will help the batter to cook quickly and evenly.
- Don't overcrowd the pan when frying the fish - this will cause the oil to cool down and the fish will not cook properly.
- Cook the fish until it is golden brown and crispy on the outside and flaky and tender on the inside.
- Serve the fish and chips immediately with tartar sauce, malt vinegar, and lemon wedges.
Conclusion:
With these tips in mind, you can easily make delicious Long John Silver's fish batter at home. So next time you're in the mood for some crispy, flaky fish and chips, give this recipe a try.
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