Have you ever craved that ultra-crispy seafood from Long John Silver’s?

Now you can bring that delicious, crispy goodness right into your kitchen!

This recipe reveals the secret to their famous batter, allowing you to recreate restaurant-quality seafood at home.

Get ready to wow your friends and family with this irresistible, crunchy treat.

Ingredients:

¾ cup flour
2 tablespoons cornstarch
¼ teaspoon baking soda
¼ teaspoon baking powder
¼ teaspoon salt
¾ cup water
Fish of your choice

Instructions:

Step 1: Combine the flour, cornstarch, baking soda, baking powder, and salt in a mixing bowl.

Step 2: Gradually add water while stirring until the batter is smooth. Let it rest for 10 minutes.

Step 3: Prepare your seafood, coating each piece evenly in the batter.

Step 4: Heat oil in a frying pan or deep fryer to 375°F.

Step 5: Fry the battered seafood until golden brown and crispy, turning as needed to cook evenly.

Step 6: Drain the fried seafood on a wire rack to keep it crispy before serving.

Expert Tips:

Consistency: Make sure the batter is neither too thick nor too thin for an even coat.
Oil Temperature: Keep your oil at 375°F to achieve the perfect crispiness.
Storage: You can store leftover batter in the fridge for up to two days, but stir it well before using.

Frequently Asked Questions (FAQs):

1. Can this batter be used for seafood other than fish?

Absolutely! This batter works wonderfully for shrimp, calamari, oysters, and sea scallops.

Its light, crispy texture complements any seafood perfectly.

2. How can I prevent the batter from becoming soggy?

Make sure your oil is hot enough (375°F) and avoid overcrowding the pan.

Let the fried seafood rest on a wire rack to maintain crispiness.

3. Can I make the batter ahead of time?

Yes, you can prepare the batter up to 2 hours ahead and refrigerate it.

Stir gently before using to recombine any settled ingredients.

4. Can I bake the seafood instead of frying it?

Yes, you can bake the seafood as a healthier option, but it won’t be as crispy. Bake at 350°F until golden brown.

5. What type of oil should I use for frying?

Use oils with a high smoke point like canola, vegetable, or peanut oil for frying to getthe best results without affecting the flavor of your seafood.