Best Long John Silver's Batter
This easy and delicious batter recipe brings the iconic crispy texture of Long John Silver's straight to your kitchen, perfect for seafood and other proteins.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour Substitute with gluten-free flour for a gluten-free version.
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- ½ teaspoon black pepper
Liquid Ingredients
- 1 cup cold water or beer Use club soda as a non-alcoholic substitute.
Optional Spices
- paprika or cayenne Use for added flavor based on preference.
Instructions
Preparation
- Gather all your ingredients and tools, including a mixing bowl, whisk, and frying pan.
- In a mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and black pepper.
- Gradually add the cold water or beer to the dry mixture while stirring until just combined; avoid over-mixing.
- Check the batter consistency; it should be smooth yet thick enough to coat the back of a spoon.
Cooking
- Heat oil in your frying pan over medium-high heat. Test if the oil is ready by dropping a small amount of batter into the oil.
- Dip your chosen protein (fish, shrimp, or chicken) into the batter, letting excess drip off.
- Carefully place the battered items in the hot oil and fry until golden brown and crispy, about 3-5 minutes per side.
- Remove cooked items from the oil and drain on paper towels to reduce greasiness.
Notes
Store leftover batter in an airtight container in the fridge for up to 2-3 days. If frying, do not overcrowd the pan to maintain the oil temperature.