Long John Silver’s Batter – Crispy and Golden Perfection

Long John Silver’s Batter is the secret to recreating that perfectly crispy and golden coating on fish, chicken, or shrimp.

With its light and airy texture, this batter fries up beautifully, making it a favorite for replicating restaurant-style fried foods at home.

Kitchen Equipment Needed

• Mixing bowls
• Whisk
• Measuring cups and spoons
• Deep fryer or heavy-bottomed pot
• Tongs or slotted spoon

Ingredients

• 1 cup all-purpose flour
• 1/4 cup cornstarch
• 1 tsp baking powder
• 1 tsp salt
• 1/2 tsp sugar
• 1/4 tsp onion powder
• 1/4 tsp garlic powder
• 1 cup cold water (adjust for consistency)
• Oil for frying (vegetable or canola oil recommended)

Directions

1. Prepare the Oil: Heat oil in a deep fryer or heavy-bottomed pot to 375°F (190°C). Ensure the oil is deep enough to submerge the food.
2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, cornstarch, baking powder, salt, sugar, onion powder, and garlic powder.
3. Add Water: Gradually add cold water to the dry mixture, whisking until smooth. The batter should be thick enough to coat the back of a spoon but not overly runny.
4. Coat the Food: Pat the fish, chicken, or shrimp dry with paper towels. Dip each piece into the batter, ensuring it is fully coated.
5. Fry to Perfection: Carefully lower the battered pieces into the hot oil. Fry in batches for 3-5 minutes, or until golden brown and crispy. Avoid overcrowding the pan.
6. Drain: Remove the fried pieces with tongs or a slotted spoon and place them on a wire rack or paper towel-lined plate to drain excess oil.
7. Serve: Enjoy immediately with your favorite dipping sauces or sides.

Prep Time

10 minutes

Cook Time

15 minutes

Total Time

25 minutes

Nutrition (Per Serving, based on 6 servings)

Calories: 200
Protein: 3g
Carbohydrates: 20g
Fat: 12g
Sugar: 1g

Expert Tips

• Cold Water: Ensure the water is cold to create a light, crispy texture when fried.
• Consistency: Adjust the batter with small amounts of water or flour to get the perfect thickness.
• Crispier Results: For extra crispiness, let the battered food sit for 1-2 minutes before frying.

FAQs

Can I use sparkling water instead of regular water?
Yes! Sparkling water or club soda can make the batter even lighter and crispier.

Can I make the batter ahead of time?
It’s best to prepare the batter just before frying to maintain its leavening power for maximum crispiness.

Why does my batter not stick?
Ensure the food is dry before dipping it into the batter. Excess moisture can prevent the batter from adhering.

Storing & Reheating

Refrigerator: Store fried pieces in an airtight container for up to 2 days.

Freezer: Freeze fried food on a baking sheet, then transfer to a freezer bag. Reheat from frozen for up to 2 months.

Reheating: Reheat in an oven or air fryer at 350°F (175°C) for 10-15 minutes to restore crispiness.

Substitutions & Variations

• Spices: Add paprika or cayenne for a spicier kick.
• Gluten-Free: Substitute all-purpose flour with a gluten-free flour blend.
• Beer Batter: Replace water with light beer for a richer, more flavorful batter.

Long John Silver’s Batter

Long John Silver’s Batter is the secret to recreating that perfectly crispy and golden coating on fish, chicken, or shrimp. With its light and airy texture, this batter fries up beautifully, making it a favorite for replicating restaurant-style fried foods at home.

Print Recipe Pin Recipe

Equipment

• Mixing bowls
• Whisk
• Measuring cups and spoons
• - Deep fryer or heavy-bottomed pot
• - Tongs or slotted spoon

Ingredients

  

• - 1 cup all-purpose flour
• - 1/4 cup cornstarch
• - 1 tsp baking powder
• - 1 tsp salt
• - 1/2 tsp sugar
• - 1/4 tsp onion powder
• - 1/4 tsp garlic powder
• - 1 cup cold water adjust for consistency
• - Oil for frying vegetable or canola oil recommended