Description
Recreate the crispy, golden coating of your favorite fast-food fish at home with this easy Long John Silver’s Batter recipe. Made with simple pantry ingredients, this light and crunchy batter is perfect for fish fillets, seafood, and even vegetables.
Ingredients
- 3/4 cup all-purpose flour
- 2 tablespoons cornstarch
- 1/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup cold water
- Fish fillets or fish pieces for frying
- Oil for deep-frying
Instructions
- In a medium bowl, whisk together the flour, cornstarch, baking soda, baking powder, and salt.
- Gradually add the cold water, stirring until the batter is just smooth. Avoid overmixing.
- Pat the fish pieces dry with paper towels.
- Dip each piece of fish into the batter, coating it evenly.
- Heat oil in a deep fryer or heavy-bottomed pot to 350°F (175°C).
- Carefully lower the battered fish into the hot oil, working in batches to avoid overcrowding.
- Fry for about 3–6 minutes, depending on the thickness of the fish, until golden brown, crispy, and cooked through.
- Transfer the fish to a wire rack or paper towel-lined plate to drain excess oil.
- Serve immediately with French fries, tartar sauce, and fresh lemon wedges.
Notes
- Best sides: Serve with French fries, coleslaw, hush puppies, corn on the cob, or a fresh green salad.
- Dipping sauces: Tartar sauce, cocktail sauce, garlic mayonnaise, and spicy remoulade pair wonderfully with crispy fish.
- Serve immediately: The batter is crispiest when the fish comes straight from the fryer.
- Refrigeration: Store leftover cooked fish in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat cooked fish in an oven or air fryer at 350°F (175°C) until hot and crispy.
- Freezing: Cooked battered fish can be frozen, although the coating may lose some crispness. Freeze in a single layer before transferring to a freezer-safe container.
- Batter storage: For the best results, prepare the batter just before frying rather than storing it for later use.