This batter recipe replicates the crispy, golden coating that Long John Silver’s is famous for. Perfect for fish, shrimp, or any seafood of your choice, it creates a light yet crunchy crust with a flavorful mix of seasonings. This simple and versatile recipe is ideal for a family fish fry or when you’re craving restaurant-quality seafood at home.
Why You’ll Love This Recipe
• Crispy Perfection: The batter fries to a golden brown with a satisfying crunch.
• Flavorful Seasoning: A blend of spices adds a subtle depth to the batter.
• Versatile: Works for fish, shrimp, or even vegetables.
Ingredients
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• ½ teaspoon paprika
• ½ teaspoon garlic powder
• ¼ teaspoon onion powder
• ¼ teaspoon black pepper
• 1 cup cold water
Instructions
Step 1: Mix the Dry Ingredients
1. In a mixing bowl, combine the flour, baking powder, salt, paprika, garlic powder, onion powder, and black pepper.
2. Stir well to ensure the spices are evenly distributed.
Step 2: Add the Cold Water
1. Gradually pour the cold water into the dry ingredients while whisking continuously.
2. Whisk until the batter is smooth and free of lumps.
Step 3: Rest the Batter
1. Let the batter rest for 10–15 minutes to allow the ingredients to hydrate and the flavors to meld.
Step 4: Coat the Seafood
1. Dip your seafood (such as fish fillets or shrimp) into the batter, ensuring each piece is thoroughly coated.
Step 5: Heat the Oil
1. Heat oil in a deep fryer or deep skillet to 350°F (175°C). Use enough oil to fully submerge the seafood.
Step 6: Fry the Seafood
1. Carefully place the battered seafood into the hot oil.
2. Fry until golden brown and crispy, usually 3–5 minutes, depending on the thickness of the seafood.
Step 7: Drain the Excess Oil
1. Use a slotted spoon to remove the cooked seafood from the oil.
2. Place the fried seafood on a plate lined with paper towels to drain any excess oil.
Step 8: Serve
1. Serve your crispy battered seafood with your favorite dipping sauces and sides, such as tartar sauce, coleslaw, or fries.
Tips
• Cold Water Is Key: Using cold water helps create a light, crispy texture.
• Consistent Heat: Maintain the oil temperature at 350°F for even cooking.
• Small Batches: Fry in small batches to prevent the oil temperature from dropping.
Storage Options
• Refrigeration: Store leftover fried seafood in an airtight container in the fridge for up to 2 days. Reheat in an oven or air fryer for crispiness.
• Freezing: Freeze uncooked, battered seafood on a tray until solid, then transfer to a freezer-safe container. Fry directly from frozen, adjusting the cooking time.
This homemade Long John Silver’s Batter brings the taste of your favorite seafood chain to your kitchen. Whether you’re making fish, shrimp, or a seafood platter, this batter guarantees a delicious, crispy coating every time. Enjoy!
