Crispy Long

 Crispy Long John Silver’s Batter

## 🐟 Crispy Long John Silver’s Batter (Copycat Recipe)

Ever crave that iconic, shatteringly crisp coating from Long John Silver’s fish or chicken? That airy, golden crust is what makes it unforgettable — and the good news is, you can **recreate it at home** with a few pantry staples and the right technique. Whether you’re frying fish fillets, shrimp, or even chicken tenders, this batter delivers the signature crunch every time.

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## 🧾 Ingredients

* **¾ cup all-purpose flour**

  *Forms the base of the batter.*

* **2 tablespoons cornstarch**

  *Adds lightness and crisp texture.*

* **¼ teaspoon baking soda**

  *Creates bubbles and lift in the batter.*

* **¼ teaspoon baking powder**

  *Works with baking soda to aerate and crisp.*

* **½ teaspoon salt**

  *Enhances overall flavor.*

* **½ teaspoon sugar** *(optional)*

  *Adds a subtle hint of sweetness — like the original.*

* **½ cup cold water (plus more if needed)**

  *Keeps the batter thin and light.*

* **½ teaspoon onion powder** *(optional)*

  *Adds a touch of savory depth.*

* **½ teaspoon paprika or white pepper** *(optional)*

  *Gives a bit of color and warmth.*

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## 🐟 For Frying:

* **Vegetable oil or canola oil**, for deep frying

* **Fish fillets (cod, pollock, tilapia)** or chicken tenders

  *Pat dry and lightly season before dipping into batter.*

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## 👩‍🍳 Instructions

### 1. **Make the Batter**

* In a bowl, whisk together flour, cornstarch, baking soda, baking powder, salt, and optional spices.

* Add cold water slowly, whisking until the batter is smooth and the consistency of **thin pancake batter**. Add more water a tablespoon at a time if needed.

### 2. **Prep the Protein**

* Pat fish or chicken dry with paper towels.

* Season lightly with salt and pepper.

### 3. **Heat Oil**

* Heat oil in a deep fryer or heavy skillet to **350°F (175°C)**.

* Use enough oil to fully submerge the pieces.

### 4. **Dip and Fry**

* Dip each piece into the batter, allowing excess to drip off.

* Carefully lower into hot oil.

* Fry in batches **3–5 minutes**, turning if needed, until **golden brown and crispy**.

* Remove and drain on a wire rack or paper towels.

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## 🍟 Pro Tips

* **Don’t overcrowd the pan** — it lowers oil temperature and makes coating soggy.

* **Keep water ice-cold** for a lighter, crispier batter.

* **Use carbonated water or club soda** for extra puffiness.

* For **“crunchies”** (the iconic fried batter bits): Drop small spoonfuls of leftover batter directly into the oil and fry until crisp.