Description

This Long John Silver’s Batter Recipe delivers a crispy, golden coating perfect for frying seafood or chicken. The batter is a mix of flour, cornstarch, and seasonings combined with cold club soda for a light, crunchy texture that mimics the iconic batter used at the restaurant. Ideal for homemade fish and chips or crispy fried chicken, this batter ensures a flavorful and satisfying crunch every time.

Ingredients

Scale

Batter 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)
1 cup cold club soda (or cold water)

For Frying

Vegetable oil (as needed for frying)

Instructions

Prepare Dry Ingredients: In a mixing bowl, whisk together sifted all-purpose flour, cornstarch, baking powder, baking soda, salt, sugar, paprika, and garlic powder until evenly combined.
Add Liquid: Slowly pour in the cold club soda while continuously whisking to form a smooth, lump-free batter. The carbonation helps create a light and airy texture.
Rest the Batter: Allow the batter to rest for 5-10 minutes. This waiting period activates the leavening agents, ensuring a lighter and crispier coating after frying.
Heat Oil: Heat vegetable oil in a deep fryer or a heavy bottom pan to 375°F (190°C). Maintaining the correct temperature is crucial for a crispy finish without absorbing excess oil.
Coat the Seafood or Chicken: Dip your chosen pieces of seafood or chicken fully into the batter to ensure a thick, even coating.
Fry the Coated Pieces: Gently lower the battered items into the hot oil, frying for 3-5 minutes until they turn a golden brown and the coating is crisp.
Drain Excess Oil: Remove the fried items from the oil using a slotted spoon and place them on a paper towel-lined plate to absorb any excess oil.
Serve: Serve the crispy fried seafood or chicken hot, accompanied by tartar sauce and lemon wedges for a delicious experience.

Notes

For best results, keep the batter cold and the oil hot to achieve maximum crispiness.
You can substitute cold water for club soda, but club soda provides extra lightness due to carbonation.
Adjust paprika amount to control the color and mild spiciness of the batter.
Fry in small batches to avoid overcrowding the pan, which can reduce oil temperature and cause soggy coating.
Use a thermometer to maintain the oil temperature at 375°F for consistent frying results.

Prep Time: 10 minutes
Cook Time: 5 minutes per batch
Category: Seafood, Chicken
Method: Frying
Cuisine: American

Keywords: Long John Silver's batter, crispy batter recipe, fried seafood batter, fried chicken batter, homemade fish batter, crispy frying batter