Homemade Long John Silver’s Batter Recipe

Instructions

Step 1: Prepare Your Frying Oil
Heat the oil – In a deep frying pan or pot, pour in enough oil to submerge your fish or other food completely (about 2-3 inches deep). Heat the oil to 350°F (175°C). Use a kitchen thermometer to maintain the temperature, as the right heat is essential for crispy results.
Step 2: Mix the Dry Ingredients
In a medium mixing bowl, combine the flour, cornstarch, baking powder, baking soda, salt, and sugar. Whisk until everything is evenly mixed.
Step 3: Add the Liquid
Slowly pour the cold club soda (or cold water) into the dry ingredients, whisking continuously. The batter should be smooth and slightly runny, similar to pancake batter. If it’s too thick, add a little more liquid.
Step 4: Batter the Fish (or Chicken)
Pat your fish fillets (or shrimp, chicken, etc.) dry with paper towels to remove any excess moisture. This helps the batter stick better.
Dip each piece into the batter, ensuring it’s fully coated.
Step 5: Fry Until Golden
Carefully place the battered fish or chicken into the hot oil, making sure not to overcrowd the pan. Fry in batches if needed.
Cook for 3-4 minutes per side, or until the batter turns golden brown and crispy. The fish should flake easily with a fork, and the chicken should reach an internal temperature of 165°F (74°C).
Remove from the oil and drain on paper towels to remove any excess grease.
Step 6: Serve and Enjoy
Serve your Homemade Long John Silver’s Batter fish with tartar sauce, lemon wedges, and fries for that classic fish-and-chips experience!
Tips for Crispy Success

Cold club soda: The carbonation in club soda creates tiny bubbles in the batter, leading to a light and airy coating. Make sure the club soda is as cold as possible before adding it to the dry ingredients.
Don’t overmix: When combining the wet and dry ingredients, mix just until combined. Overmixing can make the batter dense and less crispy.
Keep the oil temperature consistent: To get that perfect crispiness, ensure the oil stays at 350°F throughout the frying process. If the oil gets too hot or too cold, the batter can end up greasy or soggy.
Drain on paper towels: After frying, let the fish or chicken drain on paper towels to absorb any excess oil, which keeps the batter light and crisp.
Variations
Use different proteins: This batter works great with shrimp, chicken tenders, or even vegetables like zucchini, onions, or mushrooms.
Season the batter: For extra flavor, you can add seasonings to the batter like paprika, garlic powder, or a dash of cayenne pepper for a little heat.
Storage and Reheating

Store leftovers: If you have any leftovers, place them in an airtight container in the refrigerator for up to 2 days.
Reheat: To maintain the crispiness, reheat in an oven or air fryer at 350°F for about 10 minutes, flipping halfway through.
Enjoy your Homemade Long John Silver’s Batter fish or chicken, and bring the flavors of your favorite seafood restaurant right to your dining table!