How to Make Long John Silver’s Batter
This light and airy tempura-style batter mimics the iconic crunch of Long John Silver’s fried seafood. Ideal for fish fillets, chicken tenders, or veggies.
Ingredients
- ¾ cup all-purpose flour
- 2 tbsp cornstarch
- ¼ tsp baking soda
- ¼ tsp baking powder
- ½ tsp salt
- ½ tsp sugar
- ¼ tsp onion powder optional for extra flavor
- ¾ cup cold water more or less, depending on consistency
- Oil for frying vegetable or canola oil
Instructions
- Heat oil in a deep fryer or heavy pot to 350–365°F (175–185°C).
- Make the batter:
- In a mixing bowl, combine flour, cornstarch, baking soda, baking powder, salt, sugar, and onion powder. Stir in cold water until the batter is smooth but still slightly thick (like pancake batter). Cold water helps create a crisp texture.
- Dip your food:
- Pat fish, chicken, or vegetables dry. Dip into the batter, allowing excess to drip off.
- Fry until golden:
- Carefully lower the battered pieces into the hot oil. Fry in batches to avoid overcrowding. Cook until golden brown and crispy (about 3–5 minutes depending on size).
- Drain:
- Remove and place on a paper towel–lined plate or wire rack to drain excess oil.
- Serve hot with tartar sauce, lemon wedges, or malt vinegar.
Notes
- Extra crispy tip: Double-dip! Dip battered fish into dry flour before frying for added crunch.
- Add spices like paprika, cayenne, or garlic powder for a kick.
- Keep the batter cold – place the bowl in the fridge between batches for max crunch.
Nutrition
Calories: 120kcalCarbohydrates: 22gProtein: 2gFat: 1g
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