Long John Silver’s famous crispy batter is a key ingredient that has made their fish and chips so popular. If you’re craving that delicious golden, crunchy coating for your seafood, you can recreate it at home with this simple recipe. Whether you’re frying fish, shrimp, or other seafood, this batter will deliver that crispy texture and flavor you love.
Ingredients:
- 1 cup all-purpose flour
- 1/2 cup corn starch (adds crispiness)
- 1 teaspoon baking powder (for lightness)
- 1 teaspoon salt
- 1/2 teaspoon black pepper (optional)
- 1 teaspoon garlic powder (optional, for added flavor)
- 1/2 cup cold water (you can also use cold beer for extra crunch)
- 1 large egg
- 1 tablespoon vegetable oil (for added crispness)
- 1/4 teaspoon paprika (optional, for a slight smoky flavor)
Instructions:
Step 1: Prepare the Dry Ingredients
- In a medium bowl, whisk together flour, cornstarch, baking powder, salt, black pepper, garlic powder, and paprika (if using). The cornstarch helps create a light, crispy coating while the baking powder makes the batter light and airy.
Step 2: Mix the Wet Ingredients
- In a separate bowl, beat the egg. Add cold water (or beer) and vegetable oil to the egg and mix until fully combined. If you’re using beer, make sure it’s ice cold—this will help create a lighter batter.
Step 3: Combine Wet and Dry Ingredients
- Pour the wet mixture into the dry ingredients, and stir gently. Be careful not to overmix; you want the batter to be a bit lumpy. Overmixing can cause the batter to become dense, so it’s best to keep it light and airy.
Step 4: Coat the Seafood
- Dip your seafood (fish fillets, shrimp, etc.) into the batter, ensuring they are fully coated. Let any excess batter drip off before frying.
Step 5: Fry the Seafood
- Heat oil in a deep fryer or large pot to about 375°F (190°C). You can use vegetable oil or any other neutral oil with a high smoke point.
- Carefully place the battered seafood into the hot oil, frying in batches to avoid overcrowding.
- Fry until golden brown and crispy, about 4-6 minutes for fish fillets, or 2-3 minutes for shrimp. The seafood should be cooked through with a crispy exterior.
Step 6: Drain and Serve
- Remove the seafood from the oil and place it on a paper towel-lined plate to drain any excess oil.
- Serve hot with your favorite dipping sauce, like tartar sauce, cocktail sauce, or a squeeze of lemon.
Tips for the Best Crispy Batter:
- Cold Liquid: Always use cold water or beer in the batter. Cold liquid helps create a crispier coating.
- Beer: If you want extra crunch and a subtle flavor, use beer instead of water. The carbonation helps lighten the batter and makes it more crispy.
- Resting the Batter: Let the batter sit for 5-10 minutes before using it. This allows the baking powder to activate and creates a fluffier batter.
- Proper Oil Temperature: Make sure your oil is at the right temperature before frying. Too hot, and the batter will burn before the seafood cooks. Too cold, and the seafood will absorb too much oil and become greasy.
- Crispier Option: If you want an extra crispy batter, try mixing a bit of rice flour with your all-purpose flour for an even lighter crunch.
Variations:
- Spicy Batter: Add a pinch of cayenne pepper or chili powder to the batter for a spicy kick.
- Herb-infused: Mix in dried herbs like thyme, parsley, or dill for a herbed flavor in the batter.
Conclusion:
This homemade Long John Silver’s batter recipe is easy to make and delivers that delicious crispy coating we all love on fried seafood. It’s perfect for fish, shrimp, or even vegetables. Enjoy your crispy fried food with a side of fries and dipping sauces for a classic, comforting meal!
