Long John Silver's Fish Batter Recipe (+ Secret Ingredient) (2024)

FAQs

What is Long John Silver's fish batter made of? ›

Long John Silvers Fish Batter Copycat Recipe

Make the batter by combining the flour, corn starch, sugar, salt, baking powder, baking soda, onion salt, paprika, and ground black pepper. Stir to combine. Add the club soda to the dry ingredients. Continue to stir as the batter foams.

Long John Silver's uses only 100 percent pure canola oil in all U.S. restaurants because we care about your faithful choices. Rest assured, Long John Silver's wild caught Alaskan fish, shrimp, fries and hushpuppies are Lent appropriate.

Eggs, dairy ingredients, sugar, turmeric or paprika an all help the batter develop a richer golden-brown color. Batter should be light, crisp and not taste of oil.

Fish Batter Ingredients

Flour: This simple fish batter recipe starts with all-purpose flour. Milk: The proteins in milk help the batter adhere to the fish and promote browning. Water: Use very cold water for the crispiest results. Baking powder: Baking powder ensures a light and crispy exterior.

batter, mixture of flour and liquid with other ingredients, such as leavening agents, shortening, sugar, salt, eggs, and various flavourings, used to make baked goods and other food products. Similar mixtures—called doughs—are thick and flexible, allowing them to be shaped and rolled.

Many of the options are battered and fried, which makes them high in calories, fat, and sodium. If you are eating here regularly, it's best to choose baked fish options with a high fiber side dish such as a baked potato and broccoli."

You want your fish to taste great with classic tartar sauce and sides for fried fish! So it's best to use a neutral oil, like canola, vegetable and safflower oil to fry fish. Peanut oil has a high smoke point, which is perfect for frying, but it could add a slightly nutty flavor to your fish.

Thanks to its neutral flavor, affordable price, and high smoke point, canola oil is the most popular oil for frying fish. Peanut, cottonseed, and coconut oil are also great fish frying oils.

Long John Silver's operated in Malaysia for some time, but shut down due to declining sales and being downplayed by competitors and rivals such as KFC and local seafood restaurants. However, as of the chain's Asian expansion, it is planning on returning.

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Is Long John Silver real fish? ›

About our Seafood

Real seafood should be from real sea-places, like, you know, oceans. So that's exactly where we source ours from.

Use Cornstarch or Rice Flour

Michael says that cornstarch or rice flour in combo with flour will give you the crunchiest batter.

If the fish is dropped in the fryer to fast or even just tossed in the fryer the batter will most like disperse or just a little will stick. The secret here is to put in the fish slowly while giving it a little wiggle to get access batter off. This will really give you an amazing coating on the fish!

For chemically-leavened cakes — that is, cakes calling for baking powder or baking soda — it's OK if you don't remember to add the eggs until the end. Martina says, “Late in the mixing stage, eggs will incorporate better if you lightly beat them before adding to the batter.

Fish that is steamed, baked or grilled is a healthier choice than fried fish. Frying can increase the fat content of fish and shellfish, especially if they're cooked in batter. Eating a wide variety of fish helps ensure there are enough fish to eat now and in the future.

Batters can range in crisp from tempura (the crunchiest) to beer battered (not so crunchy). Breaded seafood is not the greatest in a deep fat frying capacity. All those small bits of sloughed off breading can cloud up the fryer, burning and adhering to other pieces, especially if you're frying in multiple batches.

Ingredients. Enriched Corn Flour (Corn Flour, Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Salt, Spices (Including Red Pepper), Citric Acid, Monosodium Glutamate (Flavor Enhancer), Garlic, Onion & Lemon Juice Concentrate.

Let's put it bluntly, breadcrumbs suck at sticking to meat or fish without something it can hold onto. That's what the flour and egg wash coating does, it gives the final breading something to stick firmly to so when you cook it, the end result will be a nice and crispy breading on the fish.