Long John Silver’s

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Long John Silver’s Style Batter: Crispy Perfection

Recreate the iconic, crispy texture of Long John Silver’s batter with this simple and effective recipe. Perfect for coating fish or chicken, this batter ensures a deliciously crunchy exterior while keeping the inside tender and moist.

Ingredients:

  • 1 1/2 cups all-purpose flour
  • 4 tablespoons cornstarch
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 cups water

Instructions:

  1. Prepare Dry Ingredients:
    • In a mixing bowl, sift together the flour, cornstarch, baking soda, baking powder, and salt to ensure there are no lumps and everything is well combined.
  2. Mix Batter:
    • Gradually add the water to the dry ingredients, whisking continuously to form a smooth batter. Mix until there are no lumps and the batter is well incorporated.
  3. Rest Batter:
    • Let the batter rest for about 10-15 minutes to allow the ingredients to hydrate and the batter to slightly thicken.
  4. Coat Fillets:
    • Coat fish or chicken fillets completely in the batter, ensuring they are evenly covered.
  5. Heat Oil:
    • Heat oil in a deep fryer or a large pot to 350°F (175°C).
  6. Fry Fillets:
    • Carefully place the battered fillets into the hot oil, a few at a time, making sure not to overcrowd the fryer.
  7. Cook Fillets:
    • Fry the fillets until they are golden brown and cooked through, about 5-7 minutes depending on the thickness of the fillets. Turn them occasionally to ensure even cooking.
  8. Drain Excess Oil:
    • Once cooked, remove the fillets from the oil and place them on a paper towel-lined plate to drain excess oil.
  9. Serve:
    • Serve the crispy fried fish or chicken fillets with your favorite sides and sauces.
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