Description
Long John Silver’s Batter is a classic American-style crispy batter perfect for coating white fish fillets, shrimp, or chicken tenders. Featuring a light and airy texture achieved by using cold club soda and a combination of flour, cornstarch, baking soda, and baking powder, this batter produces a golden, crunchy exterior ideal for deep frying. Serve your battered seafood hot with tartar sauce, lemon wedges, or your favorite dipping accompaniment for a deliciously satisfying meal.
Ingredients
Scale
Batter Ingredients
- 3/4 cup all-purpose flour
- 2 tablespoons cornstarch
- 1/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 1/2 teaspoon paprika
- 3/4 cup cold club soda (or cold water)
For Frying
- White fish fillets (such as cod or pollock), shrimp, or chicken tenders
- Oil for deep frying
Instructions
- Prepare the Batter: In a medium bowl, whisk together the flour, cornstarch, baking soda, baking powder, salt, sugar, and paprika until well combined. Gradually pour in the cold club soda while whisking continuously to form a smooth batter. The consistency should be thick yet still pourable; adjust with a splash more club soda or water if necessary.
- Heat the Oil: Heat oil in a deep fryer or a large heavy-bottomed pot to 350°F (175°C). Ensuring proper temperature is key to achieving a crispy crust without absorbing excess oil.
- Prepare the Protein: Pat your choice of fish fillets, shrimp, or chicken tenders dry thoroughly with paper towels. This step helps the batter adhere better and prevents oil splatter.
- Batter and Fry: Dip each piece of protein into the batter, coating thoroughly. Carefully lower each battered piece into the hot oil, frying in batches to avoid overcrowding. Cook for 3 to 5 minutes, turning once if needed, until the coating is golden brown and crisp.
- Drain and Serve: Remove the fried pieces with a slotted spoon and let them drain on paper towels to remove excess oil. Serve hot alongside tartar sauce, lemon wedges, or your preferred dipping sauce for maximum flavor.
Notes
- Keep the batter cold for maximum crispiness; chilling it in the refrigerator for 10–15 minutes before use enhances lightness.
- This batter works best with flaky white fish but is also excellent with shrimp or even vegetables for frying.
- Ensure the oil is hot enough before frying to avoid greasy results.
- Fry in small batches to prevent the oil temperature from dropping.
