Long John Silver’s Batter is the secret to achieving that perfect, crispy coating on fish or chicken, just like the iconic fast-food favorite. This batter recipe is simple and quick to prepare, making it easy to replicate that deliciously crunchy texture at home.
Whether you’re planning a fish fry or want to add a little extra crunch to your chicken, this recipe will help you create a golden brown, flavorful coating that everyone will love.
The key to this batter is the combination of flour, cornstarch, and a touch of baking soda and baking powder, which creates a light and airy texture.
When deep-fried, the batter puffs up beautifully, giving your fish or chicken that irresistible crunch. Pair it with your favorite dipping sauces for a meal that’s sure to satisfy.
Ingredients:
- 3/4 cup flour
- 2 tablespoons cornstarch
- 1/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup water
Directions:
- Prepare the Batter: In a medium bowl, sift together the flour, cornstarch, baking soda, baking powder, and salt. Gradually add the water, mixing well until the batter is smooth and free of lumps.
- Coat the Fish or Chicken: Pat your fish or chicken filets dry with a paper towel. Dip each filet into the batter, making sure to cover it completely with an even coating.
- Deep Fry: Heat oil in a deep fryer or large pot to 350°F (175°C). Carefully place the battered filets into the hot oil, frying a few pieces at a time to avoid overcrowding. Fry until the coating is a nice golden brown and crispy, about 3 to 5 minutes depending on the thickness of the filets.
- Drain and Serve: Once cooked, remove the filets from the oil and drain on a paper towel-lined plate. Serve hot with your favorite sides and dipping sauces.
