Description

If you’ve ever craved the crisp, golden-brown batter and tender, flaky fish or chicken that Long John Silver’s is famous for, then you’re in for a treat. This recipe brings the iconic flavors of the beloved seafood chain right into your kitchen, allowing you to recreate that perfect bite of crispy batter and juicy protein without leaving your home. Whether you’re preparing a family dinner or impressing guests at a gathering, this batter fish or chicken will be a crowd-pleaser, evoking memories of seaside vacations and casual dining experiences by the shore.

Ingredients

• 1 ½ cups all-purpose flour
• 1 ½ cups water
• ¼ cup cornstarch
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 teaspoon sugar
• ¼ teaspoon paprika
• ¼ teaspoon onion powder
• ¼ teaspoon garlic powder
• Fish fillets or chicken breast strips
• Vegetable oil for frying

Preparation Method

Prepare the Batter:
In a medium mixing bowl, whisk together the flour, cornstarch, baking powder, salt, sugar, paprika, onion powder, and garlic powder. Gradually add the water, whisking constantly to ensure a smooth, lump-free batter. The consistency should be slightly thicker than pancake batter, which will help it adhere well to the fish or chicken.

Heat the Oil:
Pour vegetable oil into a deep frying pan or pot, filling it about 2-3 inches deep. Heat the oil over medium-high heat until it reaches 350°F (175°C). If you don’t have a thermometer, you can test the oil by dropping a small amount of batter into it; the batter should sizzle and float to the top.

Coat the Fish or Chicken:
Pat the fish fillets or chicken strips dry with paper towels to remove any excess moisture, which can prevent the batter from sticking. Dip each piece into the batter, ensuring it is completely coated. Allow any excess batter to drip off before carefully lowering the fish or chicken into the hot oil.

Fry to Golden Perfection:
Fry the fish or chicken in batches, making sure not to overcrowd the pan. Cook each piece for 3-4 minutes per side or until the batter is golden brown and crispy. The fish should flake easily with a fork, and the chicken should reach an internal temperature of 165°F (75°C). Use a slotted spoon to remove the fried pieces and transfer them to a plate lined with paper towels to drain any excess oil.

Serve and Enjoy:
Serve your Long John Silver’s-style fish or chicken immediately with your favorite sides. Classic accompaniments include tartar sauce, lemon wedges, coleslaw, and hush puppies. This dish pairs perfectly with a cold beverage and a sunny day, making it an ideal choice for a casual summer meal or a nostalgic dinner any time of year.

Tips and Conclusion

Bonus Tip:

For an extra crispy finish, consider double-dipping your fish or chicken in the batter. After the first coat, let the pieces rest for a minute, then dip them back into the batter for a second coat before frying. This technique will give you an even thicker, crunchier crust that’s sure to satisfy even the most discerning palates. Additionally, if you’re feeling adventurous, try adding a dash of cayenne pepper to the batter for a subtle kick of heat that complements the savory flavors perfectly.
Conclusion:

Recreating Long John Silver’s Batter Fish or Chicken at home is not only possible, but it’s also incredibly rewarding. The simplicity of the ingredients and the straightforward cooking process make this recipe accessible even for novice cooks, while the end result is nothing short of spectacular. Each bite delivers that satisfying crunch and tender, juicy interior that makes this dish a perennial favorite. Whether you’re indulging in a nostalgic treat or introducing a new generation to the joys of crispy battered fish or chicken, this recipe is sure to become a staple in your culinary repertoire. So, gather your ingredients, heat up the oil, and get ready to enjoy a taste of the coast right from your kitchen.