Long John Silvers Batter Recipe
This Long John Silver’s batter recipe creates a light, crispy coating that gives fish or chicken that signature golden crunch. Made with simple pantry staples, the batter delivers a perfectly textured, flavorful bite every time, making your homemade seafood or chicken taste just like the restaurant favorite.
Equipment
- Mixing bowl
- Whisk
- Sifter
- Deep fryer or heavy-bottomed pot
- Tongs
- Paper towels
Ingredients
- 2 tbsp cornstarch
- ¾ cup water
- ¼ tsp baking soda
- ¼ tsp salt
- ¼ tsp baking powder
- ¾ cup flour
Instructions
- Sift the dry ingredients into a bowl to remove any lumps and ensure even mixing.
- Gradually add water while stirring, whisking until a smooth, lump-free batter forms.
- Dip fish or chicken filets into the batter, coating them entirely to create an even layer.
- Heat oil to 350°F and carefully lower the coated pieces into the hot oil, ensuring they don’t overcrowd the fryer.
- Fry until the exterior turns a rich golden brown and the protein is cooked through.
- Remove from the oil using tongs and transfer to a paper towel-lined plate to drain excess oil before serving hot.
- Serve hot and enjoy.
Notes
- you can let the batter rest for 10 minutes before using.
- Chilling the batter for 15 minutes enhances texture and adhesion.
- Using ice-cold water helps create a light, airy coating.
- Fry in small batches to maintain oil temperature and prevent sogginess.