Description

This crispy and flavorful batter recipe replicates the iconic Long John Silver’s coating, perfect for frying seafood or chicken. Combining all-purpose flour, cornstarch, and a blend of leavening agents and spices, it creates a light, golden crust that delivers a satisfying crunch. The batter is mixed with cold club soda to enhance its fluffiness, making it an ideal choice for homemade fried dishes.

Ingredients

Scale

Dry Ingredients

1 cup all-purpose flour (sifted)
1 tablespoon cornstarch (for extra crispiness)
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon sugar
1 teaspoon paprika (optional for color)
1/2 teaspoon garlic powder (for added flavor)

Wet Ingredients

1 cup cold club soda (or cold water)

For Frying

As needed vegetable oil (for frying)

Instructions

Mix Dry Ingredients: In a mixing bowl, whisk together all-purpose flour, cornstarch, baking powder, baking soda, salt, sugar, paprika, and garlic powder until evenly combined.
Add Cold Liquid: Slowly pour in the cold club soda while continuously whisking to create a smooth batter free of lumps, ensuring lightness.
Rest the Batter: Allow the batter to rest for 5-10 minutes to activate the leavening agents, which helps achieve a lighter, crispier texture when fried.
Heat Oil: Preheat vegetable oil in a deep fryer or a deep pan to 375°F (190°C), ensuring it is at the optimal temperature for frying.
Coat the Pieces: Dip your prepared seafood or chicken pieces fully into the batter, making sure they are uniformly coated with the mixture.
Deep Fry: Carefully lower the battered pieces into the hot oil and fry for 3-5 minutes; cook until they turn golden brown and crispy on the outside.
Drain Excess Oil: Remove the fried pieces from the oil using a slotted spoon and place them on a paper towel-lined plate to drain away any excess oil.
Serve: Serve the crispy battered seafood or chicken hot, accompanied by tartar sauce and lemon wedges to enhance the flavor.

Notes

Using cold club soda helps create a lighter and crispier batter due to carbonation.
Resting the batter is essential for activating the baking powder and soda, leading to better texture.
Maintain oil temperature at 375°F (190°C) to prevent greasy, soggy results.
Ensure the oil quantity is enough for deep frying to cook the pieces evenly.
Optional paprika adds color but can be omitted or adjusted to taste.

Prep Time: 10 minutes
Cook Time: 5 minutes per batch
Category: Seafood and Poultry
Method: Frying
Cuisine: American

Keywords: Long John Silver, batter recipe, crispy batter, fried seafood, fried chicken, homemade batter, deep frying, fish coating