Long John Silvers Fish Recipe
Crispy battered fried white fish in a classic Long John Silver's–style batter.
Equipment
- deep fryer or heavy deep pot
- Thermometer
- Large Mixing Bowl
- Tongs
- Slotted Spoon
- Wire Rack
Ingredients
Ingredients
- 8 cupsvegetable oilfor frying
- 2 cupsflour
- 1/4 cupcornstarch
- 2 teaspoonssugar
- 2 teaspoonssalt
- 1/2 teaspoonbaking powder
- 1/2 teaspoonbaking soda
- 1/2 teaspoononion salt
- 1/2 teaspoonpaprika
- 1/4 teaspoonground black pepper
- 16 ouncesclub soda
- 2 poundscod or other white fishsliced into 3-ounce pieces
Instructions
Instructions
- Pour 8 cups vegetable oil into a deep fryer or a heavy, deep pot and heat to 350°F (use a thermometer).
- In a large mixing bowl combine 2 cups flour, 1/4 cup cornstarch, 2 teaspoons sugar, 2 teaspoons salt, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon onion salt, 1/2 teaspoon paprika, and 1/4 teaspoon ground black pepper. Stir to blend the dry ingredients evenly.
- Pour 16 ounces club soda into the dry ingredients and stir gently until the batter is combined and foamy. Do not overmix.
- Pat the 2 pounds cod (or other white fish) dry with paper towels and slice into 3-ounce pieces if not already cut.
- Working one piece at a time, coat each fish piece fully in the batter, letting excess batter drip back into the bowl.
- Carefully lower battered fish pieces into the hot oil with tongs or a slotted spoon. Fry in batches—do not overcrowd the pot—to keep the oil temperature near 350°F.
- Fry each batch for 2 to 3 minutes, until the batter is golden and the fish pieces begin to float.
- Remove the fish with a slotted spoon or skimmer and place on a wire rack to drain. Repeat with remaining fish.
Notes
Temperature Control is Critical: Maintain oil at exactly 350°F. Too hot, and the batter will burn before the fish cooks; too cool, and the fish will absorb oil, becoming greasy.
The “Dip and Lift” Technique: When placing battered fish in hot oil, dip it and lift it back out slightly a few times in quick succession. This allows the outer layer of the batter to set slightly, preventing the batter from sliding off or expanding too dramatically.
Carbonation Timing: Add the club soda only when you’re ready to fry. The carbonation creates a light texture, and it diminishes quickly once it is opened and mixed into the batter.
The “Dip and Lift” Technique: When placing battered fish in hot oil, dip it and lift it back out slightly a few times in quick succession. This allows the outer layer of the batter to set slightly, preventing the batter from sliding off or expanding too dramatically.
Carbonation Timing: Add the club soda only when you’re ready to fry. The carbonation creates a light texture, and it diminishes quickly once it is opened and mixed into the batter.