The secret behind Long John Silver’s signature crispy coating for fish or chicken lies in the batter. This easy-to-make recipe allows you to recreate that satisfying crunch right in your own kitchen. Whether you’re hosting a fish fry or simply want to add some extra crispiness to your chicken, this recipe delivers a golden, flavorful coating everyone will enjoy.
The magic comes from a blend of flour, cornstarch, baking soda, and baking powder, which creates a light, airy texture that puffs up beautifully during frying.
When deep-fried, this batter forms a deliciously crispy layer, perfect for fish or chicken. Pair it with your favorite dipping sauces, and you’ve got a meal that’s sure to impress.
Ingredients:
- 3/4 cup flour
- 2 tablespoons cornstarch
- 1/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup water
Instructions:
Make the Batter: In a medium bowl, sift together the flour, cornstarch, baking soda, baking powder, and salt. Slowly stir in the water until the mixture is smooth and lump-free.
Coat the Fish or Chicken: Pat your fish or chicken filets dry with a paper towel. Dip each piece into the batter, ensuring it’s evenly coated.
Deep Fry: Heat oil to 350°F (175°C) in a deep fryer or large pot. Fry the battered filets in small batches, cooking for 3 to 5 minutes or until golden and crispy, depending on the thickness.
Drain and Serve: Remove the filets and drain on a paper towel. Serve hot with your choice of sides and dipping sauces.
