Description
This copycat Long John Silver’s batter recipe delivers the iconic light, golden, ultra-crunchy coating perfect for fried fish and chicken, using simple pantry staples.
Ingredients
- 3/4 cup all-purpose flour
- 2 tablespoons cornstarch
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon sugar
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 3/4 cup cold water
Instructions
- Combine the flour, cornstarch, baking powder, baking soda, salt, sugar, onion powder, and garlic powder in a large mixing bowl.
- Gradually whisk in the cold water until the batter is smooth and slightly thick, enough to coat the back of a spoon.
- Dip fish or chicken into the batter, letting the excess drip off.
- Carefully place into hot oil (about 350°F) and fry until golden and crispy, about 3-5 minutes per side depending on thickness.
- Transfer to a paper towel-lined plate to drain before serving.
Notes
- Add cayenne pepper or smoked paprika for heat or depth.
- Use club soda instead of water for an airier texture.
- Add a splash of vinegar or lemon juice for tang.
- Store leftovers in an airtight container in the fridge for up to 2 days.
- Reheat in a 375°F oven for 10 minutes to maintain crispiness.
Nutrition
- Serving Size: 1 serving
- Calories: 160
- Sugar: 1g
- Sodium: 300mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 0.5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg
