Long John Silver’s Style Crispy Fish Batter
Ingredients¾ cup all-purpose flour2 tablespoons cornstarch¼ teaspoon baking soda¼ teaspoon baking powder¼ teaspoon salt¾ cup cold water (or club soda for extra crispiness)For the Fish4–6 white fish fillets (cod, haddock, or pollock work best)Salt and pepper (to taste)Extra flour (for dredging)Oil (for deep frying – vegetable or canola)
InstructionsPrepare the FishPat the fish fillets dry with paper towels.Lightly season with salt and pepper.Dredge each fillet in a little flour (this helps the batter stick better).Make the BatterIn a bowl, mix flour, cornstarch, baking soda, baking powder, and salt.Slowly whisk in cold water (or club soda) until smooth.The batter should be slightly thin but able to coat the fish.Heat the OilHeat oil in a deep pan or fryer to 175–180°C (350–360°F).Make sure the oil is hot enough before frying (this ensures crispiness).Coat and FryDip each floured fish fillet into the batter, letting excess drip off.Carefully place into hot oil.Fry for 3–5 minutes, turning occasionally, until golden brown and crispy.Drain and ServeRemove fish and place on paper towels to drain excess oil.Serve hot with fries, tartar sauce, or lemon wedges.
Tips for Best ResultsUse ice-cold water or club soda for a lighter, crispier texture.Don’t overcrowd the pan while frying.Serve immediately for maximum crunch.
