THE INGREDIENTS LIST:
1 Cup.Of all-purpose flour.
1 Tbsp.Of cornstarch.
1 Tsp.Of baking powder.
1/2 Tsp.Of salt.
1/2 Tsp.Of paprika.
1/2 Tsp.Of garlic powder.
1/4 Tsp.Of onion powder.
1/4 Tsp.Of white pepper.
1/4 Tsp.Of baking soda.
1 Cup.Of water.
Whisk together the all-purpose flour, cornstarch, baking powder, salt, paprika, garlic powder, onion powder, white pepper, and baking soda in a medium mixing basin. Ensure that all dried ingredients are thoroughly combined.
While continuously whisking the mixture, gradually add the water. Continue whisking until the batter is smooth and lump-free. However, the consistency should still be pourable.
Rest the batter for approximately 10 to 15 minutes. This enables the ingredients to be incorporated thoroughly and aids in achieving a crispier texture when frying.
Ensure that each piece of seafood (such as fish fillets, shrimp, or scallops) is uniformly coated with batter. Let any excess batter drain.
in a deep sauté pan or fryer, heat oil to approximately 350°F (175°C). Place the battered seafood into the heated oil with care, taking care not to overcrowd the pan. Depending on the thickness of the seafood, fry until the batter turns a gorgeous golden brown, typically 3 to 4 minutes per side.
Using a slotted spatula, remove the seafood from the oil and set it on a paper towel-lined plate to absorb excess oil.
• For a crunchier texture, you can double-dip the seafood in the batter. After the first coating, let it sit for a minute, then dip again before frying.
• To add a unique twist, experiment with different seasonings or add a pinch of cayenne pepper for some extra heat.
• Serve your Long John Silver ’s-style battered seafood with classic accompaniments like coleslaw, tartar sauce, and lemon wedges.