Ingredients
- ¾ cup all-purpose flour
- 2 tablespoons cornstarch
- ¼ teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup cold water
- Fish fillets of your choice
- Vegetable oil, for frying
Method
- In a medium bowl, combine the flour, cornstarch, baking soda, baking powder, and salt.
- Gradually whisk in the cold water until the batter is smooth and fairly thin. Do not overmix.
- Pat the fish fillets dry with paper towels.
- Dip each piece of fish into the batter, making sure it is evenly coated.
- Heat about 1½–2 inches of vegetable oil to approximately 350°F (175°C).
- Carefully place the battered fish into the hot oil without overcrowding the pan.
- Fry for about 3–5 minutes per side, depending on the thickness, until golden brown and crisp and the fish is fully cooked.
- Transfer to a wire rack or paper towels to drain excess oil.
- Serve immediately while hot and crispy.
History
Long John Silver’s is an American fast-food chain known for its fried seafood and distinctive light, crisp batter. The recipe shown in the image is best described as a homemade copycat-style batter inspired by that restaurant style rather than an official restaurant recipe. The combination of flour and cornstarch helps create a delicate, crunchy coating when fried.
Benefits
- Cornstarch helps produce a lighter, crispier coating.
- Fish can provide protein and nutrients such as vitamin B12 and selenium, depending on the type used.
- Homemade preparation allows you to control the salt and cooking oil.
- Freshly fried fish can be served with vegetables, salad, or other sides for a more balanced meal.
Nutrition
Approximate nutrition for the batter alone, before adding fish or accounting for oil absorbed during frying:
- Calories: about 430
- Carbohydrates: about 95 g
- Protein: about 11 g
- Fat: about 1 g
- Sodium: about 600 mg
The final nutritional values will vary considerably depending on the fish, amount of batter used, and how much oil is absorbed during frying.
Conclusion
This simple batter creates a light, golden, crunchy coating that works especially well with fish fillets. For the crispiest result, keep the water cold, avoid overmixing the batter, maintain the oil around 350°F (175°C), and serve the fish immediately after frying.