Homemade Long John Silver’s Batter Recipe
Welcome, fellow food enthusiasts! If you’ve ever craved the crispy, golden batter from Long John Silver’s but wanted to recreate it at home, you’re in for a treat. Today, I’m thrilled to share a recipe that brings the beloved taste of classic seafood restaurant fare right into your kitchen. This Long John Silver’s batter recipe isn’t just for fish and shrimp—it’s versatile enough to coat all your favorite seafood dishes, including crab cakes, scallops, and calamari.
I’ve cherished this recipe for years, and it’s become a staple in my cooking repertoire. From special family gatherings to casual weeknight dinners, this batter has never failed to impress. I’ve been holding onto this gem for what feels like forever—about fifteen or twenty years—and it’s a recipe that’s truly close to my heart.
Why is this batter so special? It’s all about achieving that perfect, crispy texture and rich flavor that makes seafood irresistible. The blend of simple ingredients creates a light yet crispy coating that locks in the juiciness of the fish or shrimp. Plus, the addition of club soda ensures a light, airy crunch that’s reminiscent of your favorite seafood restaurant.
Ingredients:
2 cups (250 grams) all-purpose flour.
1/4 cup (30 grams) cornstarch.
2 teaspoons sugar.
1/2 teaspoon salt.
1/2 teaspoon paprika.
1/2 teaspoon onion powder.
1/2 teaspoon baking soda.
1/2 teaspoon baking powder.
1/4 teaspoon black pepper.
2 cups (480 milliliters) club soda.
Oil for frying (deep fryer or large pot recommended).
Instructions:
Step 1
In a large bowl, whisk together the flour, cornstarch, sugar, salt, paprika, onion powder, baking soda, baking powder, and black pepper.
Step 2
Gradually add the club soda to the dry ingredients, stirring well to avoid lumps.
Step 3
Heat oil in a deep fryer or large pot to 375°F (190°C).
Step 4
Pat your fish and shrimp dry with paper towels.
Step 5
Dip the fish and shrimp into the batter, ensuring they are well-coated.
Step 6
Carefully place them into the hot oil.
Step 7
Fry the shrimp for 2-3 minutes and the fish for 4-5 minutes, or until golden brown and crispy.
Step 8
Use a slotted spoon to remove the fried items and place them on paper towels to drain excess oil.
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