Perfect Long John Silver’s Batter (Printer-Friendly)
Crispy coating secrets and step-by-step techniques for golden seafood, inspired by a fast food favorite.
# What You’ll Need to Cook:
→ Dry Ingredients
01 -
125 grams all-purpose flour
02 -
15 grams cornstarch
03 -
5 grams baking powder
04 -
3 grams fine sea salt
05 -
2 grams smoked paprika
→ Liquid Ingredients
06 -
180 millilitres cold sparkling water
→ Optional Seasonings
07 -
1 gram ground black pepper
08 -
1 gram garlic powder
09 -
Pinch cayenne pepper
# Steps to Prepare:
01 -
Combine all-purpose flour, cornstarch, baking powder, sea salt, smoked paprika, and additional seasonings in a large mixing bowl. Whisk until evenly blended.
02 -
Pour chilled sparkling water into the dry ingredients. Gently fold with a spatula until the mixture is just combined. Batter should remain slightly lumpy — avoid overmixing.
03 -
Let the batter rest in the refrigerator for 10–15 minutes to enhance flavor and texture.
04 -
Bring high-heat oil such as vegetable or peanut oil to 180°C–190°C in a deep fryer or heavy-bottomed pot. Use a thermometer for accuracy.
05 -
Pat fish or shellfish fillets dry. Dredge lightly in flour if desired, then dip into the cold batter for a thin, even coating. Allow excess to drip off.
06 -
Submerge battered seafood in hot oil. Fry in small batches for 3–4 minutes, turning as needed, until crisp and golden brown. Avoid overcrowding to maintain oil temperature.
07 -
Transfer fried seafood onto a wire rack set over a baking tray. Rest a few minutes to set the coating before serving hot.
# Extra Cooking Tips:
01 -
Keep batter and seafood cold before frying to maximize crispiness.
02 -
For extra crunch, use beer instead of sparkling water.
03 -
Drying seafood surface ensures batter adhesion and prevents coating separation.
04 -
Resting the batter before frying improves texture and flavor development.