If you’ve ever craved that signature crispy, golden-brown fried fish from Long John Silver’s, then this is the recipe for you! With a perfectly seasoned, bubbly batter that clings to your favorite white fish, you can now enjoy restaurant-quality fried fish right in your own kitchen. This recipe is surprisingly easy and uses ingredients you probably already have on hand. Let’s dive into how to recreate this iconic, crave-worthy fish fry at home!
Why You’ll Love This Recipe
- Authentic Flavor: This batter is the real deal, packed with the perfect blend of spices that make each bite irresistibly flavorful.
- Light and Crispy: Thanks to club soda, the batter foams up beautifully, creating a light and airy texture.
- Quick and Easy: You only need a few minutes to whip up the batter and fry the fish, making it a perfect option for weeknight dinners or weekend indulgences.
Ingredients You’ll Need
- Vegetable Oil (for frying): 8 cups
- All-Purpose Flour: 2 cups
- Cornstarch: ¼ cup
- Sugar: 2 teaspoons
- Salt: 2 teaspoons
- Baking Powder: ½ teaspoon
- Baking Soda: ½ teaspoon
- Onion Salt: ½ teaspoon
- Paprika: ½ teaspoon
- Ground Black Pepper: ¼ teaspoon
- Club Soda: 16 ounces (make sure it’s ice-cold for best results)
- Cod or White Fish (cut into 3-ounce pieces): 2 pounds
How to Make Long John Silver’s Batter-Fried Fish
Step 1: Prepare Your Frying Oil
Start by preheating 8 cups of vegetable oil in a deep fryer or heavy pot. Aim for a temperature of 350°F (175°C). This is the perfect heat for frying fish to a crispy golden-brown without making it greasy.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour, cornstarch, sugar, salt, baking powder, baking soda, onion salt, paprika, and ground black pepper. Make sure everything is evenly combined for a consistent batter.
Step 3: Create the Batter
Slowly pour the club soda into your dry mixture, stirring continuously. The batter will foam up, creating a light and airy texture. Mix just until combined; avoid over-mixing to keep the batter light.
Step 4: Coat the Fish
Pat your fish pieces dry with paper towels to help the batter stick better. Dip each piece of fish into the batter, making sure it’s completely covered.
Step 5: Fry to Perfection
Carefully lower the battered fish into the preheated oil. Fry in batches for about 2-3 minutes per piece, or until the batter is golden brown and the fish floats to the top. Use a slotted spoon to remove the fish and drain on a wire rack to keep it crispy.
Tips for the Best Batter-Fried Fish
- Ice-Cold Club Soda: For an extra crispy batter, make sure your club soda is as cold as possible. This helps create bubbles in the batter, resulting in that light, crunchy texture.
- Don’t Overcrowd the Pot: Fry the fish in small batches. Overcrowding will lower the oil temperature, leading to soggy, greasy fish.
- Keep It Hot: To keep the fried fish warm and crispy, place them in a 200°F oven while you finish frying the remaining batches.
Serving Suggestions
Serve your crispy batter-fried fish with classic sides like tartar sauce, lemon wedges, coleslaw, or French fries. For an extra burst of flavor, sprinkle with a little sea salt right after frying.
Pair it with a refreshing homemade lemonade or an ice-cold beer, and you’ve got yourself a perfect fish fry feast!
How to Store and Reheat
- Storage: If you have any leftovers (which is rare!), store them in an airtight container in the refrigerator for up to 2 days.
- Reheating: To maintain the crispiness, reheat in a 375°F oven for about 10 minutes or until warmed through. Avoid microwaving, as this can make the batter soggy.
Recreate the magic of Long John Silver’s right at home with this easy batter recipe. It’s perfect for family dinners, game days, or whenever the craving for something crispy and delicious strikes. Enjoy the flaky fish wrapped in a golden, crispy crust that’s sure to impress everyone at the table!