Long John Silver’s Batter Recipe

Instructions:

1. Prepare the Oil: In a large, deep frying pan or deep fryer, heat the vegetable oil to 350°F (175°C). Make sure you have enough oil to fully submerge the fish or shrimp, ensuring even cooking and a crisp exterior.
2. Make the Batter: In a large mixing bowl, whisk together the flour, cornstarch, baking powder, salt, and sugar until well combined. In a separate bowl, beat the egg and then add the cold water, stirring until mixed. Pour the wet ingredients into the dry ingredients and stir until a smooth batter forms. The batter should be slightly thick but pourable.
3. Coat the Fish or Shrimp: Pat the fish fillets or shrimp dry with paper towels to remove any excess moisture. This will help the batter adhere better. Dip each piece of fish or shrimp into the batter, ensuring it is fully coated. Let any excess batter drip off before frying.
4. Fry Until Golden: Carefully place the battered fish or shrimp into the hot oil, frying in batches to avoid overcrowding the pan. Fry each piece for 3-5 minutes, or until golden brown and crispy. The fish should be cooked through, with the batter puffed and crisp.
5. Drain and Serve: Once fried, remove the fish or shrimp from the oil using a slotted spoon, and place them on a plate lined with paper towels to drain any excess oil. Serve hot with lemon wedges and tartar sauce for a classic touch.

Tips:

• Keep It Cold: The key to a light and crispy batter is using cold water and keeping the batter cool until you’re ready to fry. You can even refrigerate the batter for a few minutes before dipping the fish or shrimp.
• Oil Temperature: Maintaining the correct oil temperature is crucial for achieving that signature crispiness. If the oil is too cool, the batter will absorb too much oil and become greasy; if it’s too hot, the outside will cook too quickly, leaving the inside undercooked.
• Alternative Coatings: If you’re looking for a gluten-free option, you can substitute the all-purpose flour with a gluten-free flour blend. The results are just as crispy and delicious.