Long John Silvers Batter Mix Recipe 425 Food

COPYCAT LONG JOHN SILVERS CHICKEN PLANKS RECIPE

Steps:

• Combine dry ingredients in a bowl and mix well.
• Add water and stir until well combined.
• Heat oil to between 360 and 375.
• Dip fish or chicken in batter to coat completely.
• Deep fry for until golden brown (about 3 minutes per side).

LONG JOHN SILVER'S FISH BATTER RECIPE (+ SECRET INGREDIENT)

Steps:

• First, make the batter by combining all of the dry ingredients. Mix together.
• Add club soda and mix until combined. Batter's done!
• Pat dry 1 pound of cod fillet with a paper towel. Removing its excess liquid will reduce splatter as you fry it.
• Place two pieces of cod fillet into the batter. Let them sit for a few minutes so the batter thoroughly coats the fish.
• While the fillet's are sitting in the batter, fill up a small cast-iron skillet with oil until it is 1/2 to 3/4 inches deep. Heat the oil over medium-high heat until it reaches 350 degrees Fahrenheit. This will take about 5-10 minutes. Use a deep-frying thermometer so you know when you've hit 350 degrees F.
• Place two pieces of battered fish into the skillet and fry for 3-4 minutes. Do not over-crowd the skillet as this will lower the oil's temperature.
• Flip the fish over and fry for another 3-4 minutes or until golden brown.
• Transfer the fillets into a plate lined with paper towels. This will help get rid of excess oil.
• Let the oil reach 350 degrees Fahrenheit before adding the next batch of fish. Repeat until you've fried the entire pound of cod fillets.
• Enjoy!

HOW TO MAKE BATTER JUST LIKE LONG JOHN SILVER'S

Steps:

• 1. In a mixing bowl, sift dry ingredients. Add the water and mix together very well. Completely cover and coat 8 fish or chicken fillets with the batter. Deep fry until golden brown

COPYCAT "LONG JOHN SILVERS" HUSH PUPPIES

Steps:

• 1. Combine the onions, flour, cornmeal, baking powder, salt, sugar, and onion powder in a bowl. Whisk the egg and milk in another bowl. Whisk the egg mixture into the flour mixture until smooth. Cover and chill 30 minutes.
• 2. Heat 2 inches vegetable oil in a large pot over medium heat until deep-fry thermometer registers 350 degrees. Working in batches, carefully drop heaping tablespoonfuls of batter into the hot oil. Fry, stirring occasionally, until golden, aboyt 8 minutes per batch (return the pil to 350 degrees between batches). Transfer to a paper towel-lined baking sheet using a slotted spoon. Sprinkle with salt. Let rest a few minutes before serving. Enjoy!

LONG JOHN SILVERS BATTER MIX RECIPE - (4.2/5)

Steps:

• In a mixing bowl, sift dry ingredients. Add the water and mix together very well. Completely cover and coat 8 fish or chicken fillets with the batter. Deep fry until golden brown.

LONG JOHN SILVER'S FISH BATTER RECIPE - (3.9/5)

Steps:

• In a mixing bowl, sift flour, cornstarch, baking soda, baking powder and salt together. Add the water and mix together very well. Completely cover and coat 8 fish or chicken fillets with the batter. Deep fry until golden brown.

LONG JOHN SILVER'S FISH BATTER

Steps:

• Sift dry ingredients.
• Add water and mix well.
• Use to coat fish or chicken filets.
• Cover the fish completely.
• Deep fry until a nice golden brown.

LONG JOHN SILVER'S BATTERED FISH (COPYCAT)

Steps:

• NOTE: IF USING SELF-RISING FLOUR -- REDUCE SEA SALT TO 1 1/2 TEASPOONS THEN OMIT BAKING POWDER AND BAKING SODA -- AND USE REGULAR WATER INSTEAD OF CLUB SODA. FOR EASY GRINDING OF FENNEL SEED, PULSE A CLEAN SPICE MILL OR COFFEE GRINDER WITH THE CORNSTARCH AND SEA SALT UNTIL FINELY GROUND, THEN ADD TO DRY BATTER.
• THAW fresh boneless white fish if frozen; CUT filets into 3-inch x 4 inch pieces; PREPARE a light sea salt/water bath to brine fish in for 20 minutes (brine should only be "as salty as the ocean").
• POUR enough canola oil in deep-fryer to completely immerse fish in; INSERT the deep-fryer basket; PREHEAT oil slowly in gradual increments to 360°F.
• MEASURE all DRY BATTER AND DREDGING ingredients into a large bowl; WHISK mixture well until thoroughly blended; REMOVE 2 cups of mixture and transfer to another large bowl for the BATTER.
• INTO the large bowl containing the 2 cups reserved DRY BATTER, whisk in the LIQUID BATTER ingredients, without over-mixing.
• REMOVE fish from sea salt bath; BLOT fish lightly; COAT the fish very lightly on all sides with the reserved dry dredging, being careful not to tear or break fish (use a flat metal spatula to turn fish if necessary).
• DIP dredged fish in prepared batter to coat fish evenly, using a flat spatula to lift; ALLOW excess batter to drain; DROP battered fish slowly and carefully into the preheated fryer (MAKE SURE FISH DOESN'T SINK AND STICK TO BOTTOM OF FRYER BASKET; IF THIS HAPPENS, LIFT BASKET AND CAREFULLY LOOSEN FISH WITH A FLAT STAINLESS STEEL SPATULA).
• DEEP-FRY fish in preheated 360°F canola oil without overcrowding until breading is golden, and fish is tender-flaky; PLACE cooked fish on absorbent paper to drain (keep filets warmed if necessary, in a preheated 170 F oven); REPEAT frying process with remaining fish.
• ALLOW hot fried fish to cool slightly before serving; SERVE with fresh lemon slices and desired condiments -- tartar sauce, cocktail sauce, cream horseradish, hot sauce, malt vinegar.
• SERVE and enjoy!

LONG JOHN SILVERS HUSH PUPPIES

Steps:

• Combine dry ingredients.
• Add egg and milk.
• Stir well.
• Should be the consistency of bread batter.
• If too thin add more corn meal or flour.
• Drop by teaspoonful into hot grease.
• Cook until brown.