Description

This Long John Silver’s Fish Batter recipe creates a crispy, flavorful coating perfect for frying white fish fillets like cod or haddock. The batter features a light combination of flour, cornstarch, and spices, resulting in a crunchy texture that pairs beautifully with tender fish inside. Ideal for recreating classic fried fish at home, this method is straightforward and yields delicious, golden-fried fillets every time.

Ingredients

Scale

Fish Batter

1 cup All-Purpose Flour
1/2 cup Cornstarch
1 tbsp Baking Powder
1 tsp Salt
1/2 tsp Black Pepper
1/2 tsp Paprika
1/2 tsp Garlic Powder
1 cup Cold Water (or more as needed for batter consistency)
1 tbsp Lemon Juice (optional, for added flavor)

Fish

1 1/2 lbs White Fish Fillets (such as cod or haddock), cut into pieces

For Frying

Vegetable Oil (for frying)

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Instructions

Prepare the Fish: Cut the white fish fillets into manageable pieces around 3-4 inches long, if they are not pre-cut already. This ensures even cooking and easier handling when frying.
Make the Batter: In a large bowl, combine the all-purpose flour, cornstarch, baking powder, salt, black pepper, paprika, and garlic powder. Gradually add cold water and lemon juice (if using), stirring continuously until you form a smooth batter. The batter should be thick enough to coat the fish well but still slightly runny. Adjust consistency by adding a little more water if necessary.
Heat the Oil: Pour vegetable oil into a deep frying pan or deep fryer and heat it to 350°F (175°C). The oil needs to be hot enough to fry the fish quickly and create a crispy crust without absorbing excess oil.
Batter the Fish: Dip each piece of fish into the prepared batter, ensuring it is completely coated for an even, crunchy crust after frying.
Fry the Fish: Carefully place the battered fish pieces into the hot oil. Fry them for about 3-5 minutes, turning occasionally, until the batter is golden brown and the fish is cooked through.
Drain Excess Oil: Remove the fish from the oil with a slotted spoon and transfer to a paper towel-lined plate to drain excess oil and keep them crispy.
Serve and Enjoy: Serve the crispy fried fish immediately with your favorite sides or dipping sauces for a delicious meal.

Notes

Ensure the oil temperature remains steady at around 350°F for best frying results.
Use fresh, cold water for the batter to keep it light and crispy.
Adjust batter thickness by adding more water or flour as needed to achieve the right coating consistency.
Drain fried fish well to avoid sogginess.
For extra flavor, marinate fish briefly with lemon juice or your favorite seasonings before battering.