Description
This recipe recreates the iconic Long John Silver’s fish batter, perfect for coating white fish fillets like cod or haddock before frying. The batter is light and crispy, seasoned with a blend of spices such as paprika, garlic powder, and black pepper. Fried to golden perfection, this dish brings classic Southern seafood flavor right to your kitchen.
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 about 3-4 inches long if they are not already prepped. This ensures even cooking and makes them easy to handle while frying.
- Mix Dry Ingredients: In a large bowl, combine the all-purpose flour, cornstarch, baking powder, salt, black pepper, paprika, and garlic powder. Whisk these together thoroughly to distribute the spices evenly through the batter.
- Add Liquids: Gradually pour in the cold water and lemon juice (if using) while stirring continuously. Mix until a smooth batter forms. The batter should be thick enough to coat the fish but still have a slightly runny consistency. Adjust by adding a little more water if necessary.
- Heat the Oil: Pour vegetable oil into a deep fryer or large heavy-bottomed skillet to a depth of about 2-3 inches. Heat the oil to approximately 350°F (175°C) for optimal frying temperature.
- Coat the Fish: Dip each piece of fish into the batter, ensuring it is completely coated. Allow excess batter to drip off to avoid clumpy coating.
- Fry the Fish: Carefully place the battered fish pieces into the hot oil, frying in batches to avoid overcrowding. Fry for about 4-5 minutes or until the batter is golden brown and crispy and the fish is cooked through.
- Drain Excess Oil: Use a slotted spoon to remove the fried fish from the oil, placing them on a paper towel-lined plate to drain excess oil.
- Serve: Serve immediately while hot and crispy for the best texture and flavor.
Notes
- Maintain oil temperature around 350°F to avoid greasy or undercooked batter.
- For a zestier flavor, add a little more lemon juice to the batter.
- Use fresh white fish fillets for best results; frozen fish can be used but ensure they are fully thawed and patted dry before battering.
- Do not overcrowd the frying pan to ensure crispy, evenly cooked fish.
- Leftover fried fish is best reheated in an oven or air fryer to preserve crispiness.
