Description
This Long John Silver’s Fish Batter recipe creates a crispy, flavorful coating perfect for frying white fish fillets like cod or haddock. The batter is light yet crunchy, seasoned with a blend of spices and a hint of lemon juice for added zest, resulting in classic, delicious fried fish that’s perfect for a quick and satisfying meal.
Ingredients
Scale
Batter Ingredients
- 1 cup All-Purpose Flour
- 1/2 cup Cornstarch
- 1 tbsp Baking Powder
- 1 tsp Salt
- 1/2 tsp Black Pepper
- 1/2 tsp Paprika
- 1/2 tsp Garlic Powder
- 1 cup Cold Water (or more for desired batter consistency)
- 1 tbsp Lemon Juice (optional, for added flavor)
Fish
- 1 1/2 lbs White Fish Fillets (such as cod or haddock), cut into pieces
For Frying
- Vegetable Oil (for frying)
Instructions
- Prepare the Fish: Cut the white fish fillets into manageable pieces around 3-4 inches long if not already prepped. This allows for even cooking and easier handling while frying.
- Make the Batter: In a large bowl, combine all-purpose flour, cornstarch, baking powder, salt, black pepper, paprika, and garlic powder. Gradually add the cold water and optional lemon juice, stirring gently to form a smooth batter. The batter should be thick enough to coat the fish but still slightly runny; adjust by adding more water if necessary.
- Heat the Oil: Pour vegetable oil into a deep skillet or frying pan to a depth of about 2-3 inches. Heat the oil over medium-high heat until it reaches approximately 350°F (175°C), suitable for deep frying. Use a thermometer if available to monitor temperature.
- Batter the Fish: Dip each piece of fish into the prepared batter, ensuring each piece is fully and evenly coated before frying.
- Fry the Fish: Carefully place the battered fish pieces into the hot oil in batches, avoiding overcrowding. Fry for about 4-5 minutes on each side or until the batter is golden brown and the fish is cooked through and flaky.
- Drain Excess Oil: Using a slotted spoon or tongs, remove the fried fish from the oil and place them on a plate lined with paper towels to drain any excess oil.
- Serve and Enjoy: Serve the crispy fried fish immediately while hot with your choice of sides or dipping sauces.
Notes
- Ensure the oil is hot enough before frying; oil that’s not hot enough will result in greasy fish.
- Do not overcrowd the pan to maintain oil temperature and achieve even frying.
- Use fresh fish fillets for the best flavor and texture.
- The optional lemon juice in the batter adds a subtle tang but can be omitted if preferred.
- Adjust batter consistency with cold water to ensure it properly coats the fish without dripping excessively.
- Leftover fried fish can be reheated in an oven or air fryer to maintain crispiness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
