Long John Silvers Fish Batter Recipe Secret Ingredient Food

LONG JOHN SILVERS FISH BATTER COPYCAT RECIPE

Steps:

• If you are not using a fryer, heat up 8 cups of vegetable oil in a heavy pot until the temperature reaches 350 degrees. Make the batter by combining flour, corn starch, sugar, salt, baking powder, baking soda, onion salt, paprika, ground black pepper. Stir to combine all dry ingredients. Add club soda to dry ingredients. The batter will foam, continue to stir. Drop pieces of fish into the batter. Coat fish with batter, drop into hot oil. Fry fish for 2 to 3 minutes or until the batter is golden and the fish pieces begin to float to the top of the oil. Drain fish on a wire rack.

BATTER JUST LIKE LONG JOHN SILVER'S.

Steps:

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

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

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 or chicken completely.
• Deep fry until a deep golden brown.

LONG JOHN SILVER'S BATTERED FISH RECIPE

Steps:

• Sift dry ingredients, corn flour, 2 tablespoons cornstarch, baking soda, baking powder, onion powder, garlic powder, paprika, into a bowl.
• Add sugar and salt. Mix well.
• Slowly add beer, sparkling water, club soda or water and mix well to make a batter. Set aside.
• Add 1 cup cornstarch into a second bowl. Set aside.
• Fill a pan or skillet with about 1 inch of oil.
• Heat to medium high heat on the stove.
• When oil is hot, place piece of fish into cornstarch. Flip and roll around, pressing slightly, to coat fully and evenly.
• Immediately dip in batter. Cover completely.
• Move fish over oil and allow excess batter to dip into oil to create the "krums" as you very carefully lower fish into oil.
• Repeat with 1 or 2 more pieces of fish. Do not crowd the pan.
• Fry krums and fish to a nice golden brown. Krums will finish first, the fish should take about 5 minutes.
• With a spider strainer, remove the krums as finish and then the fish to a paper towel-covered plate or wire rack to drain.
• Repeat until all fish filets are cooked.
• If you like, drizzle the remaining batter into the hot oil to make more krums.
• Serve with Malt Vinegar.

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!