Long John Silver’s Style Crispy Fish Batter
🛒 Ingredients
- ¾ cup all-purpose flour
- 2 tablespoons cornstarch
- ¼ teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup cold water (or club soda for extra crispiness)
For the Fish
- 4–6 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)
👩🍳 Instructions
- Prepare the Fish
- Pat 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 Batter
- In 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 Oil
- Heat 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 Fry
- Dip 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 Serve
- Remove fish and place on paper towels to drain excess oil.
- Serve hot with fries, tartar sauce, or lemon wedges.
🔥 Tips for Best Results
- Use ice-cold water or club soda for a lighter, crispier texture.
- Don’t overcrowd the pan while frying.
- Serve immediately for maximum crunch.