Long John Silvers Batter Recipe

Homemade Long John silvers batter recipe for Long John Silvers inspired crispy gold coating This batter, made with just flour, cornstarch, and baking powder — plus cold club soda or beer — results in a light, airy texture that crisps brilliantly when fried.
This is versatile enough that you can coat any seafood — even cod and haddock- with it; no fast-food fish will ever come close to just how good this dish will be. Enjoy your crispy fried fillets with the traditional accompaniments, such as fries, coleslaw and tartar sauce, for a nutritionally-boosted meal that has more flavour than take-out. Now, you can have the Long John Silvers taste right at home with this homemade batter, whether you’re cooking or just craving some comfort food goodness.

Origins of Long John Silvers Batter Recipe

Long John Silvers batter recipe is a fast-food restaurant that mainly focuses on seafood, such as fried fish and hushpuppies. But really, their success is more than just the seafood they scoop up each day. It is considered that their batter recipe is a twist on a classic British beer batter (been around for centuries to coat and fry fish).
With its light, crispy batter, it is the choice of many who seek fish & chips with fried seafood of all sorts. Long John Silver refined and Americanized this with a crisper, airier texture. This produces the signature golden coating that you see on their fillets, which are then served to many in iconic fashion around the U.S.

Why Homemade Recipe is a Perfect Idea

When you prepare batter at home compared to the female menu, you can change it with the recipe for your taste or according to your dietary requirement, as well as the type of fish to be fried. Homemade batter allows you to control the ingredients, unlike ready-made batters or those available at a large number of fast-food restaurants.
With batter made from scratch, you have the freedom to play with flours, seasonings and liquids used in the batter to achieve the ideal texture and taste for your fried fish. Also, batter at home is not very greasy as you have control over the temperature and type of oil that is used for frying. In the end, at-home Long John Silvers batter recipe is really a great experience and undeniably healthier and cheaper than city or shop-bought alternatives.

Keys for a Perfect Long John Silvers Batter Recipe

1. Not all flour is created equal: The type of flour you should use to create an ideal texture. The crispy, delicate safe is a mix of all-purpose flour and cornstarch. The cornstarch absorbs moisture instead of allowing the batter to get soft.
2. Chilled Liquid: Using a chilled liquid–for example, club soda or beer that has been put in the fridge before using it–makes the batter crisper. The hot oil hits the cold temperature of the liquid, and a puffy, airy batter is formed that, many times, will fry up.
3. Baking Powder to Helps Lightness: Adding a minimal amount of baking powder helps the batter fluff up while frying and adds lightness and airiness. That is essential for giving pork its iconic crunch.
4. Seasoning: Season it right & your batter will taste as good as possible. Basic staples include salt, pepper, garlic powder and onion powder, but paprika and cayenne pepper — or even a dash of sugar for some depth.
5. Correct Frying Temperature: The oil should be at about 350°F to 375°F (175°C to 190°C) so that the batter crisps up quickly and does not soak in too much oil. An oil thermometer can be of assistance to stay within this range.
6. Avoid Overcrowding the Pan: When frying, do not add too many batter-coated seafood simultaneously in the pan. Too much food in oil = oil temperature dropped, soggy and greasy batter.

Health Benefits of Homemade Batter

Even though fried foods may be categorized as unhealthy and sinful, homemade batter can present some advantages — if you do it the right way. The secret lies in a change of oils, less salt and better ingredient proportions. This leads us to a few health benefits of it:

With your batter, you can still have the crispy crunch of fried fish or seafood that you are craving without all the preservatives and additives, ensuring a healthier meal.

Long John Silvers Batter Recipe

This crispy batter is inspired by the famous Long John Silver’s recipe, perfect for coating fish, shrimp, or other seafood. With just a few simple ingredients, you can create a deliciously crunchy coating at home.

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Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Course Side Dish

Cuisine American, International

Servings 4

Calories 150 kcal

Equipment

• Large mixing bowl
• Whisk or fork
• Deep fryer or large pot
• Slotted spoon or tongs
• Paper towels for draining

Ingredients

  

• 1 cup all-purpose flour
• 1/4 cup cornstarch
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 teaspoon paprika optional, for extra flavor
• 1/4 teaspoon white pepper optional
• 1 large egg beaten
• 1 cup cold sparkling water or cold beer for a crisp texture
• 1/2 teaspoon garlic powder optional
• Vegetable oil for frying

Instructions

 

• Prepare the Dry Ingredients: Whisk the four ingredients (flour, cornstarch, baking powder) plus salt, pepper and optional spices, if using, in a large bowl. These dry ingredients will make up the base of your batter
• Add the Wet Ingredients: Still whisking, slowly pour the cold club soda or beer into the dry ingredients. The secret is to ensure your batter remains nice and smooth without any lumps. This will create a crispy coating after frying due to the cold liquid.
• Add the Oil: Add 1 tbsp of vegetable oil into the batter mixture and Mix. This keeps the batter light and makes it manageable while frying.
• Prepare the Seafood: Endeavour to dry your fillets with paper towels. This will assist in making the batter stick better. Set the fillets inside to be overly wet; it will cause a sliding batter whilst frying.
• Heat the Oil: Heat the oil in a deep fryer or large heavy-bottomed pot to 350°F–375°F (175°C–190°C). Try to test with a thermometer, avoiding the smoke point where it is too hot. A soggy batter would have been because the oil was cold.
• Batter the Seafood: Immerse the fresh fish in the prepared batter and make sure that they are thoroughly covered. Let the excess batter drop out.
• Fry the Seafood: Now carefully slide the battered fillets into the hot oil, frying in batches to avoid overcrowding. Deep fry for 4 to 6 minutes till nicely golden brown and crispy. Turn the fillets halfway through to make sure all sides are being cooked.
• Drain and Serve: Remove fillets from the oil and place them on a plate lined with a paper towel to absorb excess oil after frying. Pairs perfectly with a side of fries, coleslaw or some tartar sauce – best served immediately!

Notes

• For an extra crispy coating, use cold beer or sparkling water.
• For best results, fry in batches to maintain the oil temperature and ensure crispiness.

 

Keyword Long John Silver’s batter, seafood batter recipe

References

Nutrition Facts for Breading Or Batter As Ingredient In Food

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