Long John Silver’s Batter – Don’t Lose This Recipe

Step 2: Mix the Wet Ingredients

1. Crack the egg into a small bowl and lightly beat it.
2. Slowly add the cold sparkling water to the egg while whisking gently.
3. Pour this mixture into the dry ingredients, stirring just until combined.
   • The batter should be slightly lumpy, do not overmix, or it will become dense.

Pro Tip: A few lumps in the batter are perfect—they create extra texture when fried.

Step 3: Prepare Your Seafood

1. Pat your fish fillets or shrimp dry with paper towels.
2. Lightly coat them with a thin layer of flour before dipping in the batter.
   • This helps the batter stick better and prevents sogginess.

Step 4: Heat the Oil

1. Pour enough vegetable or canola oil into a deep pan to fully submerge the seafood (about 2-3 inches).
2. Heat to 350°F (175°C).
   • Use a thermometer if possible—too hot burns the batter, too cold makes it greasy.

Step 5: Dip and Fry

1. Dip each piece of seafood into the batter, letting excess drip off.
2. Carefully place into the hot oil.
3. Fry in batches—do not overcrowd the pan.
4. Cook for 3-5 minutes, until the batter is golden brown and crispy.

Tip: Turn larger fish fillets once halfway through cooking to get an even color.

Step 6: Drain and Serve

1. Remove fried seafood with a slotted spoon and place on a paper towel-lined plate to absorb excess oil.
2. Serve immediately with tartar sauce, fries, or coleslaw.

Extra Tips to Keep the Batter Perfect

• Use ice-cold water: This slows gluten formation in the flour, giving a lighter crust.
• Do not overmix: Overmixing makes the batter chewy instead of crunchy.
• Maintain oil temperature: If oil drops below 325°F, batter absorbs too much oil and becomes soggy.
• Make it ahead: You can prep the dry ingredients in advance. Just mix in sparkling water and egg right before frying.

Why This Batter Works

• The cornstarch creates a super-crispy coating that fries up beautifully.
• The baking powder adds lightness and puffiness.
• Cold, fizzy water ensures the batter clings without being heavy.

This batter is so close to Long John Silver’s original, it will have your family and friends thinking you ordered takeout! It works on fish, shrimp, or even vegetables like zucchini or onion rings.

If you want, I can also make a visual step-by-step guide with pictures, like a mini cooking tutorial, so it’s even easier to follow.

Do you want me to do that?