Long John Silvers Battered Fish Recipes

LONG JOHN SILVER'S FISH BATTER RECIPE (+ SECRET INGREDIENT)

Steps:

• First, make the batter by combining all of the dry ingredients. Mix together.
• Add club soda and mix until combined. Batter's done!
• Pat dry 1 pound of cod fillet with a paper towel. Removing its excess liquid will reduce splatter as you fry it.
• Place two pieces of cod fillet into the batter. Let them sit for a few minutes so the batter thoroughly coats the fish.
• While the fillet's are sitting in the batter, fill up a small cast-iron skillet with oil until it is 1/2 to 3/4 inches deep. Heat the oil over medium-high heat until it reaches 350 degrees Fahrenheit. This will take about 5-10 minutes. Use a deep-frying thermometer so you know when you've hit 350 degrees F.
• Place two pieces of battered fish into the skillet and fry for 3-4 minutes. Do not over-crowd the skillet as this will lower the oil's temperature.
• Flip the fish over and fry for another 3-4 minutes or until golden brown.
• Transfer the fillets into a plate lined with paper towels. This will help get rid of excess oil.
• Let the oil reach 350 degrees Fahrenheit before adding the next batch of fish. Repeat until you've fried the entire pound of cod fillets.
• Enjoy!

LONG JOHN SILVER'S FISH BATTER RECIPE - (3.9/5)

Steps:

• In a mixing bowl, sift flour, cornstarch, baking soda, baking powder and salt together. Add the water and mix together very well. Completely cover and coat 8 fish or chicken fillets with the batter. Deep fry until golden brown.

LONG JOHN SILVER'S BATTERED FISH (COPYCAT)

Steps:

• NOTE: IF USING SELF-RISING FLOUR -- REDUCE SEA SALT TO 1 1/2 TEASPOONS THEN OMIT BAKING POWDER AND BAKING SODA -- AND USE REGULAR WATER INSTEAD OF CLUB SODA. FOR EASY GRINDING OF FENNEL SEED, PULSE A CLEAN SPICE MILL OR COFFEE GRINDER WITH THE CORNSTARCH AND SEA SALT UNTIL FINELY GROUND, THEN ADD TO DRY BATTER.
• THAW fresh boneless white fish if frozen; CUT filets into 3-inch x 4 inch pieces; PREPARE a light sea salt/water bath to brine fish in for 20 minutes (brine should only be "as salty as the ocean").
• POUR enough canola oil in deep-fryer to completely immerse fish in; INSERT the deep-fryer basket; PREHEAT oil slowly in gradual increments to 360°F.
• MEASURE all DRY BATTER AND DREDGING ingredients into a large bowl; WHISK mixture well until thoroughly blended; REMOVE 2 cups of mixture and transfer to another large bowl for the BATTER.
• INTO the large bowl containing the 2 cups reserved DRY BATTER, whisk in the LIQUID BATTER ingredients, without over-mixing.
• REMOVE fish from sea salt bath; BLOT fish lightly; COAT the fish very lightly on all sides with the reserved dry dredging, being careful not to tear or break fish (use a flat metal spatula to turn fish if necessary).
• DIP dredged fish in prepared batter to coat fish evenly, using a flat spatula to lift; ALLOW excess batter to drain; DROP battered fish slowly and carefully into the preheated fryer (MAKE SURE FISH DOESN'T SINK AND STICK TO BOTTOM OF FRYER BASKET; IF THIS HAPPENS, LIFT BASKET AND CAREFULLY LOOSEN FISH WITH A FLAT STAINLESS STEEL SPATULA).
• DEEP-FRY fish in preheated 360°F canola oil without overcrowding until breading is golden, and fish is tender-flaky; PLACE cooked fish on absorbent paper to drain (keep filets warmed if necessary, in a preheated 170 F oven); REPEAT frying process with remaining fish.
• ALLOW hot fried fish to cool slightly before serving; SERVE with fresh lemon slices and desired condiments -- tartar sauce, cocktail sauce, cream horseradish, hot sauce, malt vinegar.
• SERVE and enjoy!

LONG JOHN SILVER'S BATTERED FISH RECIPE

Steps:

• Sift dry ingredients, corn flour, 2 tablespoons cornstarch, baking soda, baking powder, onion powder, garlic powder, paprika, into a bowl.
• Add sugar and salt. Mix well.
• Slowly add beer, sparkling water, club soda or water and mix well to make a batter. Set aside.
• Add 1 cup cornstarch into a second bowl. Set aside.
• Fill a pan or skillet with about 1 inch of oil.
• Heat to medium high heat on the stove.
• When oil is hot, place piece of fish into cornstarch. Flip and roll around, pressing slightly, to coat fully and evenly.
• Immediately dip in batter. Cover completely.
• Move fish over oil and allow excess batter to dip into oil to create the "krums" as you very carefully lower fish into oil.
• Repeat with 1 or 2 more pieces of fish. Do not crowd the pan.
• Fry krums and fish to a nice golden brown. Krums will finish first, the fish should take about 5 minutes.
• With a spider strainer, remove the krums as finish and then the fish to a paper towel-covered plate or wire rack to drain.
• Repeat until all fish filets are cooked.
• If you like, drizzle the remaining batter into the hot oil to make more krums.
• Serve with Malt Vinegar.

LONG JOHN SILVER'S FISH BATTER

Steps:

• Sift dry ingredients.
• Add water and mix well.
• Use to coat fish or chicken filets.
• Cover the fish completely.
• Deep fry until a nice golden brown.